Apprentice Commis Chef - SPCL Ltd

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Opening procedures:

  • Switching on kitchen equipment ensuring it is fully functioning to start the day
  • Making sure food is prepared and ready for start of service
  • EHO procedures and regulations
  • Staff communication to make staff aware of daily specials as well as other key information


  • Building timing skills ensuring that food is leaving the kitchen efficiently and to the exceptional standard
  • Working on organisation skills by making sure the kitchen is kept to an exceptional standard of hygiene throughout service
  • Developing cooking skills
  • Increasing food knowledge to understand what foods compliment each other
  • Exception presentation skills when assisting head chef with plating food during regular service/functions.

Kitchen organisation and running:

  • Receiving deliveries and checking all items have been delivered and in good quality
  • Taking inventories of kitchen supplies and notifying head chef/manager of what supplies need to be ordered.
  • Performing cleaning duties to ensure work stations are clean both during and end of service
  • Preparing meal items for the following day.

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