Commis Chef Apprentice - Holroyd Howe
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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