Commis Chef Apprenticeship - Sunningdale Golf Club

The nature of the role means some evening and weekend working is required.

Job Description

Preparation:

- Preparing of food for the light menu to the required standard

- Date labelling and storage of all food provisions at all times

- Ensuring rotation of stock is carried out

- Make sure at the end of service that all food is correctly stored labelled and covered

- Assist when necessary with the preparation of food items for all other Club dining events

Cooking:

- Production and serving of menu items

- Accurately producing orders

- Ensure dishes are despatched within the time frame set by the Head Chef

Health and Hygiene Compliance:

- Cleaning of equipment after use to the required standard

- To operate all kitchen equipment in a safe and proper manner as shown

- To be aware of Health and Safety at Work and Hygiene regulations and report any irregularities

- To practise good personal hygiene and cleanliness and comply with the Club’s Policy

- To ensure personal protective equipment and uniforms are maintained to the standard required

- To maintain a high level of personal appearance

This is a full time contract based on an

average 40 hours per week - 45 hours during the season

April to September and 35 hours per week October to

March (excluding breaks) The rota includes some

weekend working