NOTE: All applicants are required to submit their CV in order to be considered and must quote job title they are looking to be considered for.
COMMIS CHEF:
MAIN PURPOSE OF JOB:
To assist the Senior Chef on duty with storage, preparation and cooking of all food items for Comptoir Gourmand Ltd (CG) whilst adhering to all Health and Food Safety areas of “Due Diligence” as laid out by management in CG and the Health and Safety HACCP and Food Safety Hazard Analysis Training Documents. To also demonstrate and help maintain high levels of service that consistently exceeds the expectations of our customers.
DUTIES
• To be responsible for all production in your Section ensuring that all products are baked in accordance with the recipe, that correct measurements and methods are followed for all ingredients, that all products are as consistent as possible and always adhere to the high quality standard and design demanded by CG
• To be responsible for your section to correctly prepare all products from recipes adhering to the stated methods and design without supervision
• To assist and monitor food stocks and stock movement.
• To ensure minimum kitchen wastage and to complete a wastage sheet daily at the end of your shift
• To learn skills and recipes from other members of the team.
• To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
• To ensure that all stored products are labelled and covered with cling film correctly
• To ensure stock is controlled and rotated.
• To ensure that mise en place is completed in your section.
• To report any maintenance issues to the Head Chef immediately.
• To comply with all CG policies and procedures to ensure that all-statutory regulations are observed.
• To comply with the conditions of the food hygiene policies.
• To be flexible and willing to help other team members in different sections at busy times if required
KITCHEN PORTER:
MAIN PURPOSE OF JOB:
To help maintain high levels of service and assist with the smooth running of the kitchens and to be able to work safely and efficiently in a busy environment
DUTIES:
• To follow the cleaning schedules for the kitchen and clean the section and other areas as directed
• To collect and wash up pots and pans and ensure that all kitchen ware is cleaned and well maintained including using all PPE AND chemicals appropriately
• Clean food preparation areas and equipment, in addition to crockery, cutlery and utensils
• Clean food storage areas, fridges, freezers, store cupboards and larder area
• To report any maintenance issues to the Head Chef immediately
• Keep work surfaces, walls and floors clean and sanitised
• Keep the staff washroom and the staff changing room clean and sanitised
• To ensure that all waste and recyclable materials are handled correctly and kept in line with instructions to minimise the risk of infestation
• To be flexible and willing to help other departments at busy times if required
• To comply with all Comptoir Gourmand policies and procedures to ensure that all-statutory regulations are observed
• Assist with ensuring that all HACCP, Health and Safety procedures are adhered to and properly recorded; this includes temperature checks, cleanliness and hygiene log sheets
• Check off deliveries, sign for and report any issues or discrepancies to the Kitchen Co-Coordinator
• Keep the storeroom organised
• To report for duty on time with correct, clean uniform and presentable appearance.
PASTRY CDP:
MAIN PURPOSE OF JOB:
To be responsible for your Section, ensuring all aspects of production are supervised and that all products adhere to the high quality of standard and design demanded by Comptoir Gourmand Ltd (CG). To assist the Senior Chef on duty with storage, preparation and cooking of all food items for CG whilst adhering to all Health and Food Safety areas of “Due Diligence” as laid out by management in CG and the Health and Safety HACCP and Food Safety Hazard Analysis Training Documents.
DUTIES
• To be responsible for all production in your Section ensuring that all products are baked in accordance with the recipe, that correct measurements and methods are followed for all ingredients, that all products are as consistent as possible and always adhere to the high quality standard and design demanded by CG
• To be responsible for your section to correctly prepare all products from recipes adhering to the stated methods and design without supervision
• To ensure the daily required quantities of products in your section are met thereby guaranteeing customer’s orders will be met in full
• To monitor food stocks and stock movement
• To ensure minimum kitchen wastage and to complete a wastage sheet daily at the end of your shift for your section
• To share and learn skills and recipes from other members of the team
• To follow the cleaning schedules for the kitchen and clean your section and other areas as directed
• To ensure that all stored products are labelled and covered with cling film correctly for your section
• To ensure stock is controlled and rotated for your section
• To ensure that mise en place is completed in your section
• To report any maintenance issues to the Head Chef immediately
• To comply with all CG policies and procedures to ensure that all-statutory regulations are observed
• To comply with the conditions of the food hygiene policies
• To be flexible and willing to help other team members in different sections at busy times if required
SALARY TO BE DETERMINED ON experience AND SUCCESSFUL COMPLETION OF TRIAL.