Knowing how to safely handle your ingredients according to national food hygiene standards
Being able to manage the portion size of foods and making sure it is presentable
Troubleshooting issues during a service and coordinating with service staff and other kitchen staff
Knowing how to respond to instructions, often under time pressure
Maintaining an up-to-date stock inventory and making sure the correct amount of food is in stock
Unpacking and storing stock
Daily cleaning (including pot wash)
Training:
Day release - weekly on a Tues at Fletcher's Kitchen
Must be cooking all dishes from scratch
Suited to higher-end, such as Perkins, Tom Browns, and The Nelson
Must be able to evidence cooking, game, shellfish, soups, and stocks
Everything on the recipe log is covered and taught whilst at college, but this must also be evidenced within the workplace
Prior to EPA the EPAO will select 3 dishes/methods for the learner to prepare from the recipe log for their EPA and the employer will need to allow the learner 3 hours in their work kitchen and provide them with all the necessary ingredients for the dishes/methods selected in advance by the EPAO.Training Outcome:
Opportunity to progress within the business through training, promotion and wage increases
Employer Description:The Cod’s Scallops is an award winning family owned fish and chip restaurant with 5 shops around the Midlands. We offer a wide range of fish and seafood, cooked in a variety of ways (not just battered!) The shop will have a take-away counter, as well as a licensed 40-cover restaurant.Working Hours :Monday- Friday, 9.00am- 5.00pm, ½ lunch with some flex for say at 8.30am start until 4.00pm.Skills: Communication skills,Attention to detail,Customer care skills,Problem solving skills,Presentation skills,Logical,Team working,Creative,Initiative,Patience....Read more...
