Responsible for: To assist Chefs in preparing, producing and serving food for satisfactory service.

Job Description:

1. To arrive for work dressed in full uniform, on time and freshly groomed in accordance with regulations.
2. To prepare and produce food for the section to which you are assigned and to the standards agreed, working in conjunction with other Commis Chefs and the Chefs.
3. To maintain clean working surfaces, tables, fridges etc related to your area of work at all times.
4. To adhere to hygiene regulations regarding uniform, personal hygiene and operational hygiene.
5. To ensure all necessary mis-en place are ready prior to service.
6. To report any faults in equipment, fixtures and fittings to Chef or supervisor and to ensure that no items of equipment are mis-used.
7. To carry out duties by the cleaning schedules.
8. To be aware of and comply with policy regarding: Fire, Health & Safety, Hygiene, Food Hygiene and Customer Care & Security.
9. Attend training sessions / meetings as required.
10. To prepare and serve staff food which is varied and nutritional to agreed standard.
11. To read, understand and comply with your responsibilities as defined in the Health and Safety Statement and the Staff handbook.
12. OCCASIONAL DUTIES: To carry out any other reasonable request by Management.
13. 13. Ensure HACCP duties are carried out to the fullest of your ability.

Responsible for: To assist Chefs in preparing, producing and serving food for satisfactory service.

Job Description:

1. To arrive for work dressed in full uniform, on time and freshly groomed in accordance with regulations.
2. To prepare and produce food for the section to which you are assigned and to the standards agreed, working in conjunction with other Commis Chefs and the Chefs.
3. To maintain clean working surfaces, tables, fridges etc related to your area of work at all times.
4. To adhere to hygiene regulations regarding uniform, personal hygiene and operational hygiene.
5. To ensure all necessary mis-en place are ready prior to service.
6. To report any faults in equipment, fixtures and fittings to Chef or supervisor and to ensure that no items of equipment are mis-used.
7. To carry out duties by the cleaning schedules.
8. To be aware of and comply with policy regarding: Fire, Health & Safety, Hygiene, Food Hygiene and Customer Care & Security.
9. Attend training sessions / meetings as required.
10. To prepare and serve staff food which is varied and nutritional to agreed standard.
11. To read, understand and comply with your responsibilities as defined in the Health and Safety Statement and the Staff handbook.
12. OCCASIONAL DUTIES: To carry out any other reasonable request by Management.
13. 13. Ensure HACCP duties are carried out to the fullest of your ability.