Commis Chef Apprenticeship - Accor

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Produce all necessary food for all foodservice operations in the correct time frame as required and instructed by the Sous Chef or Chef de Partie.
To learn the ordering of food for his/her section of the kitchen.
Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
Ensure that the cleaning of the kitchen and staff food service areas is to the agreed standard.
To achieve maximum sales for the hotel business plan, by accommodating any events that requires food and beverage.
Cover sickness, and follow policies on absenteeism for the whole team.
To understand and comply with food hygiene regulations.
To follow Health and Safety Policies and Procedures in every aspect and to be COSSH trained.
To be trained to the approved system if not already qualified.
To ensure that all equipment is clean and in good working order.
To be appropriately dressed and look professional.
To ensure and enforce personal hygiene.
To follow all Health and Safety regulations.
Ensure all house rules are adhered to in all departments at all times.
To be aware of and act in accordance with Fire Safety Procedures at all times.
To attend all statutory training as required by the company.
To carry out any reasonable requests made by a member of the management team.

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