Commis Chef Apprenticeship

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We use local milk to produce our own Indian Cheese (Paneer), Greek Yoghurt (used in most of our Marinates) and Ice-creams (Our Dessert) and these form the very basis of our Authenticity in our dishes.

At Kaarma we use fresh herbs to make our own Chutneys and Sauces and all of our Spices are roasted, blend and mixed in house. This enables us to maintain and deliver quality dishes time and time again.

Our aim is to deliver you with the best of the best in Indian Cuisine from your favourite Onion Bhajis to the finest of the Curries and Biryanis.

Every Dish Offered on our Menu will demonstrate a true essence, the true meaning and values of Kaarma - “Inspired Authentic Indian Cuisine

Food preparation:

1. To prepare and present food for the range of services including Delivery, Click & Collect and Pre

Order Services.

2. To actively follow the food hygiene regulations ensuring food is adequately protected from

contamination and to maintain daily temperature check records, Allergens Segregation, Spice Mix

and Marination Processes.

3. To liaise with the Second Chef/Chef de Partie & Other Team Members regarding the allocation of duties offering assistance to others when your own tasks are complete.

4. To monitor and replenish the “Mise en Place” (Throughout) required for Daily Service.

5. To ensure adequate level of preparation is left for the next day.

6. To be responsible for weekly stocktaking, including Stock Rotation and Date Labelling/Allergen

Sequencing, Colour Coding of Products (Raw, Finished and Other Related)

7. To ensure that routine check is carried out of all Kitchen Appliances and Report any Faults to the

Head Chef who will arrange replacements or repairs.

8. To assist the Head Chef in achieving budget GP% , following recipes given by the Head

Chef/Executive Chef.

9. To assist Other team members as and when required and to ensure the Click& Collect Counter is

always clean and tidy at all times and that all Signs and Other Related Collateral is on Display

(COVID19 & Other Related Signs)

10. To maintain a high standard of cleanliness and hygiene of your work area and equipment plus

other cleaning duties in and around the kitchen & Premises as allocated by Chef/S.

11. To assist with receiving deliveries and correct storage including Stock Rotation, Labelling

Temperature & Quality Checks and Recordings of all goods received.

12. To report any discrepancies or poor quality in food deliveries to the Head Chef.

13. To work with the rest of the kitchen team to ensure that Standards, Policies & Procedures are

adhered to throughout the Production Cycle including Allergen Sequences & Date Labelling.

14. To cover colleagues’ duties and responsibilities as and when required in their sections.

15. To assist with Preparing, Mixing Spices, Marinating, Chilling, Reheating and Packaging food

according to the daily business and Production Needs.

General duties and responsibilities:

1. To maintain high levels of Standards throughout all tasks whilst on the Premises.

2. To work within the relevant legislation, policies and procedures.

3. To participate in the Annual Performance Development Review Process.

4. To attend training courses as identified and agreed for appropriate development.

5. Working within the Health and Safety at Work Act, the postholder has a legal duty to take

reasonable care for Health and Safety both for themselves and others who may be affected by their

actions. They are also required to undertake Health and Safety training commensurate with the level

required by the post and to take part in risk assessment procedures and the implementation of

agreed recommended work practices within the area.

6. Undertaking other duties not specifically stated which from time to time are necessary without

altering the nature or level of responsibility

Food Service:

1. Provision of excellent standards of Food Presentation and Hygiene.

2. To plan and organise your duties to ensure on line order & delivery service times are met and

tasks completed to a high standard.

4. To effectively communicate with the rest of the team, making suggestions and comments to

further improve service and standard.

5. To offer assistance and help to customers as appropriate.

6. To serve customers whenever needed.

Staff:

1. To contribute to menu planning through communication with the Head Chef.

2. To communicate with the Entire Team and FSA team to ensure they have a good knowledge of the

food you have produced mindful of allergies.

Financial and Resource Management:

1. To actively work to reduce waste through careful preparation, production and storage of food

stuffs.

Health & Safety:

1. To comply with and demonstrate good health and safety practices, following company and

legislative procedures.

2. To attend H&S and hygiene training events provided by the organisation from time to time.

3. To be familiar with emergency and evacuation procedures and take part in fire drills and training.

4. To report any accidents or incidents that occur.

5. To comply with all relevant Food Safety guidelines.

Other:

1. Report any faulty, damaged equipment to the Head Chef.

2. To protect company equipment, cash, stock and property from theft, loss or avoidable damage.

3. It is crucial to the success of the Institute that staff approach their roles in a flexible and

resourceful way. The post holder may therefore be requested from time to time to undertake other

appropriate duties not listed above but within overall scope of the role and in the best interests of Kaarma Ltd





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