Passionate about cooking? Join now with an immediate start as Commis Chef for Marco Pierre White Steakhouse. Join our friendly team today.
Job Overview
The role of Commis Chef is to contribute to customer satisfaction by preparing and serving high quality food consistently in accordance with hotel standards. Ensure the delivery of high standards of health and safety in the kitchen at all times.
Benefits
​-28 Days holiday per year including bank holidays.
-Discounted hotel team member rates through the Go Hilton travel programme.
-No split shifts
-Employee refer a friend scheme
-Free meal on shift
-Tailored uniform
-Childcare vouchers and more.
Key Responsibilities
• To contribute to the production of food items.
• To ensure all dishes are prepared in a timely fashion and to the appropriate agreed standard.
• To be familiar with the menu of the day and know your responsibilities in accordance with the menu.
• To ensure excellent food hygiene practice is observed in the entire food chain from storage through to preparation and service.
• To ensure HACCP compliance within the kitchen and all Food and Beverage outlets.
• To avoid unnecessary wastage by observing proper control methods.
• Ensure the kitchen equipment is in working order; report any maintenance issues to your Head Chef.
• Knowledge of the Jurys Inns product and the organisation. • Ensure the department is always prepared for business.
• Following company control procedures in accordance with the company Internal audit requirements.
• Ensure the correct storage of all food items and deliveries are adhered to.
• Be energy efficient within the department, turning off equipment, lights etc when not in use.
• Agreeing objectives for self-development inline with department objectives.
• Keeping the up to date about departmental, hotel and company activities through daily communications including SALT scores and customer feedback and taking part in carrying out appropriate actions for improvement.
• Regularly review own performance against objectives through on the job training, appraisals, job chats and team meetings and where necessary taking corrective action.
• Developing own skills and knowledge through daily training and the monthly departmental training plan.
• Communicating and cooperating with all colleagues in all departments.