Commis Chef

Job description

The Employer is: MCKEEVER HOTELS. To assist as much as possible in the smooth running of a busy kitchen. To prepare, produce and present food to the agreed standard of the management and maintain the standard cleanliness and hygiene of the hotel..

Responsibilities

• To organise the resources within the kitchen.
• To produce food to the desired standard with particular emphasis on presentation, hygiene and economy.
• Care and maintenance of all kitchen appliances, equipment and utensils.
• To keep all work areas and surfaces as clean and tidy as is practicable at all times.
• To have a strong interest in training to be a chef.
• To have or be working towards food hygiene qualification.
• To be enthusiastic in attitude towards work.
• To have basic kitchen skills i.e. from a training college, knife training especially.
• To have basic knowledge of the general operation of a kitchen.
• To assist the Chef de Partie in the daily running of a section.
• To note difficulties and deficiencies and point them out to the Chef de Partie.
• To be clean in work and presentation.
• To be punctual and reliable.
• To assume responsibility in the absence of the Chef de Partie.
• Maintain a high standard of personal hygiene and grooming.
• Any other duties that may be reasonably requested by your supervisor.
• Comply with all safety rules and regulations e.g. Health and Safety, Hygiene and Fire.

Skills and Qualifications

Essential Skills

• Good communication skills.

Further Information

The Employer is: MCKEEVER HOTELS. Although this is a part-time temporary opportunity, hours may be extended, and it could lead to a permanent position. The job advert may end before the closing date if requested by the employer.

Application Information

JOBSTART IS OPEN TO 16-24 YEAR OLDS. If you are on UC contact your Work Coach via your Journal. If you are in receipt of JSA, IS or ESA phone a Work Coach on . If you are 16-24 years old, unemployed, not in education or training and not in receipt of benefits phone .