Commis Chef jobs in United Kingdom

Department: Hospitality
Reports to: Hospitality General Manager
Hours of Work & Contract: Full time up to 35 hours per week over 4/5 days, to include weekends and Bank Holiday working.

Job Summary:

Joining the existing team that currently operate a successful Café, Play Area Café, Restaurant and several on-site satellite kiosks, you will work in the main kitchen and be responsible for helping to deliver a traditional British menu to a high standard, to include Breakfast, Brunch, Lunch and Afternoon Tea.

Essential Skills, Experience and Qualifications:

1. Have a minimum of 2 years experience as a Cook working within a large scale, high volume traditional restaurant operation.
2. Be able to demonstrate strong cooking skills.
3. Be comfortable working as part of an established team.
4. Be ‘hands on’.
5. Demonstrate strong organizational skills.
6. Have a good food and seasonal ingredient knowledge.
7. Have a strong working knowledge of cook-chill, batch, hot-holding, call-order and scratch cooking.
8. Demonstrate confident menu development and recipe skills.
9. Be able to produce traditional British fayre to the correct standard, portion size and with minimal wastage.
10. Hold a current Level 2 Food Hygiene certificate and be prepared to work towards an Advanced Food Hygiene certificate.
11. Have previous experience in supplier engagement and stock management.
12. Have a good level of competency in Word, Excel and EPoS systems.
13. Have a conscientious, flexible ‘can do attitude’.
14. Good knowledge of current health and safety requirements.
15. Excellent verbal and written communication skills.

Desirable Skills, Experience and Qualifications:

1. Confidentiality, discretion, and an awareness of the Date Protection Act ‘GDPR’.

Main Duties & Responsibilities:

1. Be part of the back of house team.
2. Be passionate about delivering traditional British food to the highest standards.
3. Integrate with the existing hospitality team and have a hands on approach to service.
4. Support and maintain kitchen Standard Operating Procedures and menu recipe specifications.
5. Deliver the highest standards consistently while maintaining a friendly approach.
6. Maintain a 5* level of food hygiene and health and safety.
7. Work within agreed budgetary guidelines.
8. Support menu development and deliver savings where possible without impacting on standards.
9. Support the highest possible standards of service, quality, and product knowledge.
10. Attend daily and periodic team briefings as may be required.
11. Ensure compliance with all statutory regulations.
12. Ensure that all data collected is done so within the GDPR framework.
13. Maintain excellent communication and relationships between restaurant, kitchen, administrative teams, and other departments within Hollybush Garden Centre.
14. Order stock within agreed budgetary guidelines to deliver minimal wastage.
15. Ensure that the kitchen is maintained to the highest standard possible to include ongoing housekeeping and planned maintenance.
16. Attend any development courses as may be deemed appropriate.
17. Assist Hollybush Garden Centre in achieving national recognition, including trade awards.
18. Attend local trade events.
19. Support other departments within Hollybush Garden Centre as may be required.
20. Ensuring teamwork is at the heart of all decisions.

Other Duties & Responsibilities:

1. Any other duties that may be deemed necessary, including deputising for senior members of the team.

Measures Of Performance:

1. Maintain the highest 5* star level of food hygiene, health and safety.
2. Have an excellent working relationship with other departments within Hollybush Garden Centre.
3. Maintains all hospitality areas to the highest standards possible, both visually and operationally.