Commis Chef – 40 hours per week
Salary: £8.21 per hour

Scope and Purpose of Role:

Advance preparation and delivery of menus on time in line with company brand standards. Ensure statutory obligations are met and kitchen profit achieved.


Key Responsibilities:

1. Prepare and cook dishes on menus according to section to standards set by the company and the Head Chef.

2. Check items against delivery notes and record and address shortfalls. Maintain secure stock storage.

3. Cook, chill, label, store and rotate food, keeping required records and taking appropriate action where necessary to ensure compliance with HACCP procedures and food hygiene regulations.

4. Assist in preparation and cooking of employee meals. Cover breakfast duties as required.

5. Maintain high standards of cleanliness and hygiene practices in line with legal and company requirements. Keep the kitchen equipment clean and in good working order. Report hazards and maintenance requirements to the Head Chef or Sous Chef.

6. Maintain regular communication by attending team briefings and meetings.

7. Adopt a flexible approach and assist in different areas of the hotel as business and guest needs dictate. Carry out reasonable requests.

Share of service charge, Discounted Hotel Stays, Meals on Duty, Free Parking, Use of Leisure Club

Context:

Working in pressurised environment. Meeting stringent health and safety obligations. Short term reactive environment and advance preparation.

This job description provides an outline of the major focus areas of the job role and is not exhaustive and subject to amendment from time to time.