Commi Chef or CDP, Live In Accommodation Available for £200 a month

Location
London Stansted Airport
Salary
Commi Chef £15,600, Chef De Partie £17,600
Posted
12 Feb 2018
Closes
13 Apr 2018
Ref
Novotel London Stansted Airport
Sector
Chefs
Contract Type
Permanent
Hours
Full Time
Job Level
Experienced

To assist in the preparation of cooking and presentation of food items served from the kitchens to the highest standards in a clean, tidy, safe and pleasant environment.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearances are clean and professional

Duties and Responsibilities

  • Carrying out thorough cleaning of Kitchen equipment and areas in a timely manner
  • Ensuring all orders are collected and correctly stored as required
  • Complying with all Health & Safety regulations relating to chemicals, equipment and cleaning materials within the Kitchen
  • Assisting and supporting colleagues and managers in a team environment
  • Ensure that all waste containers are cleaned as per the cleaning records
  • Ensure that all areas managed are kept to the correct level of cleanliness

Skills & Experience

  • Experience in a similar role ideally within a Hotel environmentCity & Guilds 706/1or NVQ equivalent Requirements
  • Strong Communication skills (verbal, listening, writing)
  • A positive attitude and ability to work well within a teamAbility to remain calm whilst under pressure
  • Good preparation and co-ordination skills
  • Able to work alone and within a team

General Kitchen

  • Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
  • Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
  • Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas.
  • Ensure the quality of the food items and notify manager if a product does not meet specifications.
  • Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

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