Commis Chef Apprentice

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Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards.

Demonstrate commitment to customer service for internal and external customers.

Duties include:

  • Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
  • Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
  • Order necessary foods according to proposed business demands. Consult with Executive Chef for guidance and authorisation of order.
  • Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
  • Work with the kitchen team in the preparation and production of food as required.
  • Prepare and ensures availability of mis en place as required.
  • Keep all working areas clean and tidy.
  • Ensure all equipment is maintained, serviced and cleaned.
  • Report any problems to the Executive Chef.
  • Assist and liaise with chef on duty as required.

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