Chef Apprentice

To help through training to prepare, cook and present a range of dishes to the highest standard whilst paying the utmost attention to portion and wastage control. To learn food production skills from the chefs and to ensure that the highest quality hygiene and health and safety standards are met in all areas at all times. In addition to the duties and responsibilities listed, to perform other duties requested by the head chef from time to time.

To keep the head chef fully informed of matters which may affect the day to day management and/or running of the business.

To ensure all statutory regulations pertaining to the safety and hygiene operation of the kitchens and ancillary areas are adhered to by all members of staff and visitors.

To effectively deal with deliveries and stock rotation as part of training

To learn to prepare, cook and present a variety of dishes to the highest standard.

To exercise strict portion and wastage control in order to maintain profit margins.

To undertake kitchen assistant shifts as and when required adhering to the enclosed job description
To use stock in strict rotation.
To ensure that all food produced is as per the recipes given and excels in quality standards and meets all customer expectations.

To ensure all legislative requirements are met at all times including, but not limited to, the health and safety and welfare of people and food safety requirements.

To follow and to cause others to follow the food safety management procedures in place.

To ensure that the highest standards of hygiene are in operation at all times. To carry out regular inspections in areas of responsibility.

To be aware of and comply with the health and safety at work act 1974, to include both departmental and hotel fire evacuation procedures.

To ensure the health, safety and welfare of yourself and others by maintaining, and making sure all staff maintain, a safe working environment and operating safe working practises at all times, making the head chef immediately aware of any risks.

To attend meetings when requested to do so in order to promote good communications across all levels of the company.

To ensure that any maintenance defects are reported to reception and recorded in the maintenance book.

To ensure all bins are emptied and kitchens are kept free of all rubbish and waste materials.

To use equipment efficiently, to maintain proper cost controls and ensure minimum wastage and to ensure that others do so.

To report all defects, faults and quality variances to the head chef.

To ensure that all end of shift duties are completed before finishing work.

To be polite, courteous, patient and professional at all times.

To carry out any other duties as and when requested.

To be continually aware of, and maintain, the highest standards of personal hygiene and to dress correctly and smartly at all times in accordance with the company dress code.

To comply with all company rules and regulations.
To provide cover for other chefs and kitchen staff during periods of absence where necessary in order to achieve the highest possible levels of resource utilisation.

To effectively deal with guest/customer complaints and queries.

To take responsibility for kitchen security.

To be available for call out at all times except when previously arranged with the head chef.

To play an effective role in the team, supporting all departments throughout the hotel and ensuring the smooth running of the business.

To contribute to business success by working well with others and by welcoming related, different and new requests and helping others to accomplish job results.

To suggest improvements which could result in increased income and/or reduced costs.

To improve job knowledge by attending training sessions and reading related publications.

To refrain from discussing any aspects of the business with any person other than your seniors within the company

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