Apprentice Commis Chef - Feast Takeout and Deli

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This is a fast paced environment, serving currently as only take-away but full training will be given, and you

will not be left on your station until absolutely capable to keep up with demand.

You will be working directly with your sous and head chef in a team of 4 or 5.

You will be given the responsibility of your own section; on fryer, griddle or on ovens/hobs to begin with.

You will also assist with food preparation at the beginning of your shift, and throughout the shift if necessary.

Everyone on the team gets involved with cleaning and deep cleaning.


Food preparation.

kitchen due diligence. up-keeping of food hygiene standards.

cleaning, deep-cleaning.

Working week:

Work will be Friday and Saturday evenings 5 – 9pm - potential for more shifts Wednesday, Thursday and

Sunday too.


Casual wear, PPE will be provided if necessary.

Free food and drinks on all shifts

Employee discount

Working with an excellent bunch of chef’s – non temperamental and some of the best in the South West.

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