Job Overview
Interim Commis Chef
This role suits an individual who is flexible, organised, possess good communication skills, can work in team, have a genuine desire to work in the hospitality industry and are looking for a structured career path.
PURPOSE
· To live the company values and ethos by leading and motivating the team with the highest standards of safety, hygiene, service, hospitality, financial performance and food quality.
· Responsible for the quality of food, preparation, cooking, hygiene and presentation from his section.
· Be motivated and take an active interest in the welfare, safety and development.
· Work in a safe and legal way, with the ability to prove this through active record keeping.
MAIN DUTIES AND RESPONSIBILITIES
HOSPITALITY AND GUEST SERVICE:
1. Desire to learn a culture of guest focus, welcome, hospitality and service.
2. To be a notable presence during, before and after service.
3. To be focused to learn the food in the restaurant: listening to feedback, observing and evaluating.
4. Train and develop himself and together with the seniors chefs.
5. Learn to deliver efficiently and hygienic service during the busy service periods and ensuring dishes are delivered in a timely way for every guest.
6. Assist to ensure the agreed dishes from the menu are always available.
LEADERSHIP AND PEOPLE MANAGEMENT:
1. Attend kitchen meetings when required.
2. To help to create a positive, friendly leadership culture to ensure motivation and morale remain at the highest level at all times.
3. Attend pre-shift briefings before every service to be inspired, energised, improve product knowledge and service quality.
QUALITY AND DETAIL:
1. Ensure that you have excellent levels of personal hygiene and presentation standards.
2. To be consistently punctual for work & demand the same discipline amongst your team.
3. Ensuring the standards of presentation of the kitchen & the pass are excellent at all times from all areas of the restaurant.
4. To ensure that the kitchen is clean using effective cleaning rotas and keeping records.
5. Ensure you have a good food hygiene and safety operations within your restaurant.
6. Ensure all food delivery quantity and quality are properly checked on arrival, and the storage process is as per The Good Hotel guidelines.
7. To make sure that all the temperature records are stored in a safe place and carry out all necessary temperature checks in accordance with The Good Hotel company policy and take any necessary remedial action.
FINANCIAL MANAGEMENT:
1. Be careful with the wastage to manage Gross Profit for food for your restaurant to agreed % levels.
2. To assist with the stock count of food stock as trained by your Seniors Chefs.
3. Be clean and maintain all kitchen equipment to maximise efficiency & prolong life.
4. Minimise waste of gas, water & electricity.
5. Minimise the use of paper & chemicals.
6. Have a correct product storage, stock rotation, food quality and portion control.
COMMITMENT TO FOLLOW POLICIES AND PROCEDURES:
1. To actively participate and cooperate in trainings and activities to increase job efficiency and productivity, such as cross trainings and job rotations.

• To cooperate with and adhere to the cross training and rob rotation program, undertaking tasks and duties that are varied and within reason differ from my common role.
• To comply with and adhere to all policies and procedures as established within the company, which can be updated by the company as deemed necessary.

To carry out any other reasonable duties and responsibilities as needed. This summarises the main responsibilities of your role but there may be other reasonable requests made and other responsibilities included from time to time.
Join us as a Commis and take your first step towards a rewarding career in the culinary world!
Job Type: Fixed term contract
Contract length: 5 months
Pay: From £12.15 per hour
Expected hours: No less than 32 per week
Additional pay:

• Tips

Benefits:

• Canteen
• Company events
• Discounted or free food
• Employee discount
• Flexitime

Experience:

• Cooking: 2 years (required)

Work authorisation:

• United Kingdom (required)

Work Location: In person
Reference ID: Interim Commis Chef