Commis Chef Apprentice - Holroyd Howe

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Specific Responsibilities:

  • To assist in the preparation and cooking of menu items as directed by the Head / Sous Chef.
  • To assist in the development and planning of menus, including future food trends and be passionate about developing new styles of service and concepts in the location.
  • To assist with stock taking when required.
  • To carry out the smooth and efficient running of your section as appropriate.


Client Service:

  • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
  • To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.


People:

  • To be a team player, assisting other team members when necessary.
  • To treat members of the team at location as you would expect to be treated.


Financial Management:

  • To gain an understanding of food costing, sales mix and menu planning.
  • To ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.


Health & Safety, Food Safety, the Environment:

  • To adhere to the company’s Food Hygiene, Health and Safety and Environmental policies.
  • To ensure that food storage areas are maintained in accordance with the company’s Food Hygiene, Healthy and Safety and Environmental policies and procedures.

Additional Responsibilities:

  • To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attending training courses as identified.
  • To show commitment to company values in all aspects of your role.
  • To act as a positive ambassador for the business.
  • To attend to any reasonable request made by the client or Holroyd Howe Management.
  • To attend training sessions when required.
  • To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.



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