Warning
Mae'r hysbyseb swydd hon wedi dod i ben ac mae'r ceisiadau wedi cau.
Commis Chef
| Dyddiad hysbysebu: | 19 Rhagfyr 2024 |
|---|---|
| Oriau: | Llawn Amser |
| Dyddiad cau: | 18 Ionawr 2025 |
| Lleoliad: | Haywards Heath, West Sussex |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | The Birch Hotel |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | Commis Chef |
Crynodeb
• To ensure that all meals, snacks and functions are correctly prepared, cooked and served.
• To ensure that foodstuffs are used correctly so that wastage is kept to a minimum, and effect good portion control.
• To ensure that the necessary stocks are on hand at the right quality and quantity.
• To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
• To ensure that all maintenance problems are reported to the Head chef and followed up.
• To ensure that all communications between restaurant and kitchen run smoothly.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To ensure that all items are stored correctly, in terms of temperature, labelling and shelf life and that no food items are stored on the floor.
• To report any faults or defects to management, paying particular attention to any safety or health hazard.
• To ensure correct stock rotation and that issues are effected on a first in, first out basis.
• To liaise with your manager / supervisor and notify areas needing attention, in respect of decor.
• To report any suspicious packages or parcels to management without delay.
• To take part in any fire or evacuation drills and ensure complete familiarisation with all exits, including those normally used by customers, as well as fire escapes.
• To be continually aware of, and maintain, the highest standards of personal hygiene and dress.
• To attend meetings and training courses as required.
• To ensure maximum security of all areas under your control
• To comply with all statutory and legal requirements.
• To carry out any other reasonable duties as directed by management
• At all times to be aware of and practise good customer relations, assisting the guest in any way which does not adversely affect other customers
• To ensure that foodstuffs are used correctly so that wastage is kept to a minimum, and effect good portion control.
• To ensure that the necessary stocks are on hand at the right quality and quantity.
• To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
• To ensure that all maintenance problems are reported to the Head chef and followed up.
• To ensure that all communications between restaurant and kitchen run smoothly.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To ensure that all items are stored correctly, in terms of temperature, labelling and shelf life and that no food items are stored on the floor.
• To report any faults or defects to management, paying particular attention to any safety or health hazard.
• To ensure correct stock rotation and that issues are effected on a first in, first out basis.
• To liaise with your manager / supervisor and notify areas needing attention, in respect of decor.
• To report any suspicious packages or parcels to management without delay.
• To take part in any fire or evacuation drills and ensure complete familiarisation with all exits, including those normally used by customers, as well as fire escapes.
• To be continually aware of, and maintain, the highest standards of personal hygiene and dress.
• To attend meetings and training courses as required.
• To ensure maximum security of all areas under your control
• To comply with all statutory and legal requirements.
• To carry out any other reasonable duties as directed by management
• At all times to be aware of and practise good customer relations, assisting the guest in any way which does not adversely affect other customers