Commis Chef - Carluccio's - Southampton

Carluccio's; Southampton; On-site; GBP 18,000 - 23,000; Full time

Job summary

A well-known Italian restaurant in Southampton seeks a committed Commis Chef. In this role, you will support the kitchen team in preparing quality Italian dishes while adhering to food safety standards and hygiene practices. Candidates should possess basic cooking skills and a catering qualification, as well as a willingness to learn and grow in their culinary career.

Qualifications

• Good understanding of HACCP principles for food safety and hygiene.
• Willingness to learn and progress within the culinary craft.
• Demonstrated ability to maintain high standards of hygiene and safety.

Responsibilities

• Prepare and produce food following recipes and hygiene practices.
• Deliver first-class service and ensure quality food presentation.
• Adhere to HACCP and health and safety regulations in the kitchen.

Skills

Basic cooking skills

Knowledge of food hygiene

Flexibility

Cooperation

Education

Trade course or catering certificate

Job description

Job Summary

Carluccio's in Southampton offers a relaxed, authentic Italian dining experience with a menu featuring classic dishes made from fresh, quality ingredients. This position is a Commis Chef reporting to the Head Chef/Sous Chef with responsibilities as outlined below.

Key Responsibilities

• The correct preparation and production of all foodstuffs, following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staff; work according to the Standards and Procedures of the Kitchen; ensure high standards of food hygiene and follow the rules of health and safety; context: reporting to the Sous Chef and Junior Sous Chef to deliver food to the standards required by the college.
• Deliver first‑class service to staff, students and visitors to the college; pick up stores, arrange food and ingredients in the prescribed manner; cook and present as per the standardised recipes; ensure correct quantities with correct items; assist in controlling all food items in storage and rotation; maintain quality and consistency; effective utilisation of raw materials; control wastage; assist in food trials for menu changes; carry out designated duties to the best of your ability; be honest and diligent in your work, showing dependability and enthusiasm for the team; complete any other tasks reasonably requested by the Chef De Partie or Sous Chef.
• Health and safety: adherence to HACCP; enabling and adherence to the principles and work practices detailed under the HACCP system in the department such as food safety, hygiene and cleanliness, health, storage, etc., as applicable to the area of your work.

Person Specification

• Essential: good basic cooking skills; knowledge of food hygiene and health & safety rules in the kitchen; willingness to learn and progress within the craft; flexibility and cooperation.
• Desirable: good understanding of COSHH regulations; food hygiene skills; smart appearance.

Additional Information

This person would be a trained cook, who has not yet achieved full chef status, but has ideally completed a trade course or catering certificate. They are expected to demonstrate a willingness to take the time to learn the skills of cooking and display an eagerness to become a professional cook. Due to the high level of training required to ensure proficiency, the person should display a profile of being open to training and willing to grasp the training that will be given. The commis should have completed their apprenticeship or training, but will still be gaining experience before taking on Chef De Partie tasks.

Review

This job description will be reviewed at the end of the probationary period and annually thereafter.