Commis Chef – Zero Hours – Eastwood Hall – Nottingham
£12.6 an hour + excellent benefits including healthcare, wellbeing support, 23 days’ annual leave plus bank holidays, life assurance, meals on duty, and more.
Job Purpose
We are seeking a Commis Chef to work along with the Kitchen Management Team at Eastwood Hall (part of The Venues Collection) to maintain standards set by the Company Operating Standards, ensuring the kitchen hygiene standards are strictly adhered to and guests receive the highest level of customer care. The kitchen budget must be kept in line with agreed figures.
Key Responsibilities
- Ensure that work is carried out in a clean and tidy fashion, and that fridges, work tops and general kitchen areas meet Environment Health and Safety standards.
- Be aware of the mise en place required to facilitate the numbers needed for the starter and dessert sections.
- Ensure that all aspects of the breakfast and lunch buffets are covered as per the SOP manual.
- Store food in line with food hygiene legislation.
- Be aware of all food components required to make up each dish to company standard.
- Confidently run the section day‑to‑day, paying particular attention to the minimum food temperatures required.
- Ensure the probe is used in a clean and calibrated fashion as required.
- Work closely with the Head Chef in all aspects of the job, including training to the required standard.
- Prepare, cook and serve dishes in accordance with hygiene regulations and company standards.
- Assist where necessary with other sections, if needed, to the standards set by the Head Chef.
- Ensure equipment is used properly and report any defects as soon as possible.
- Attend any departmental and training meetings as required.
- Be dressed in a smart and professional manner in conjunction with the standards stated in your handbook.
- Ensure COSHH regulations are adhered to.
- Undertake any other reasonable duty requested by a member of the management team.
- Only use equipment when full training has been given.
- Ensure that training is completed at the end of each shift and request further training when you feel it is required.
- Comply with all health and safety legislation.
Additional Responsibilities
- Accident reporting procedure.
- Maintenance fault reporting procedure.
- Fire policy for your department.
- Food Safety Policy.
- HACCP Procedure.
Food Safety
- Ensure all food is served to the required company standard.
- Maintain a high standard of cleanliness in the kitchen operation.
- Anticipate customer needs wherever possible and respond to enhance customer satisfaction.
- Abide by all company and legislative food standards.
- Confirm that you have received food hygiene training.
- Ensure all procedures comply with the food safety policy.
- Be aware of, and uphold, all relevant risk assessments and HACCP.
Health and Safety
- Attend all Health and Safety training as directed by your line manager.
- Work within company and legislative Health and Safety guidelines.
- Know the company procedure and your role in the event of a fire.
- Adhere to company policy regarding hazard spotting, first aid reporting and accident reporting.
- Understand how the Hotel’s/Venue’s health and safety policy affects your department and how it links in with the rest of the Hotel/Centre.
The responsibilities in the job description are subject to change from time to time to reflect changes in business requirements.
It is a requirement of the Hotel/Venue and Company that employees make themselves available to attend training and communication meetings as required, with advance warning always given.
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