Role: Commis Chef
Hours: 40-hour week (4 days on and then 2 days off).
Pay: £12.31ph
Key Accountabilities and Responsibilities
1. To assist in the preparation and cooking of menu items as directed by the Head / Sous Chef.
2. To assist with stock taking when required.
3. To carry out the smooth and efficient running of kitchen department as appropriate.
4. To be a team player, assisting other team members when necessary.
5. To treat members of the team at your location as you would expect to be treated.
6. To ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
7. To adhere to the company's Food Hygiene, Health and Safety and environmental policies.
8. To ensure that food storage areas are maintained in accordance with the company's Food Hygiene, Health and Safety and Environmental policies and procedures.
9. Interact with colleagues, customers, and clients in a professional manner always.
10. Adhere to Unit safety measures in place.
11. Adhere to inflight services security compliance.
12. Adhere to clean as you go standard.
13. Comply with all unit Corporate, Social, Responsibility initiatives.
Knowledge and Skills
1. Minimum 1 year's experience in catering (desirable).
2. The ability to work calmly under pressure.
3. Excellent communication, teamwork and customer service skills.
4. Good literacy skills, verbal written and spoken.
5. Operational awareness, understanding of HACCP, COSHH, DDA, Food Hygiene, Health and Safety and DFT requirements (role specific).
6. Understanding of various cooking methods, ingredients, equipment and procedures.
7. Accuracy and speed in handling emergency situations and providing solutions.
8. Familiar with industry's best practices.
#J-18808-Ljbffr