Skills required:
Excellent cooking skills and a good understanding of produce and ingredients
Possess at least 1 years’ kitchen experience within the hotel industry, involving a fast-paced environment
Knowledge of essential legislation affecting the Kitchen department activities such as Food Safety, Health & Safety, COSHH and HACCP
The ability to work with other members of the team, to ensure the smooth operation of the department
Personal qualities:
Be confident, self-motivated and demonstrate a passionate commitment to the business
Friendly, professional, honest, reliable and trustworthy
Roles and responsibilities:
Report for duty punctually for every shift, in complete, clean uniform
Have good working relationships with everyone they come into contact with at work, behaving in a friendly, courteous and professional way. Bring a positive attitude to work, co-operating closely with team members and other departments. Be a great example to new team members
Prepare, cook and present food, quickly and efficiently, consistently in line with company standards
Compile the daily mis en place list compete all tasks for the section to the required standard within the given time
Ensure quality control measures and hygiene standards are achieved at all times Maintain all kitchen equipment through due care and diligence; notify the Head Chef regarding call outs for all repair
Follow daily opening, closing and all cleaning procedures, in line with company policy and taking account of the health and safety of people and property
Be aware of your responsibilities and adhere to legislation in respect of Food Safety, Health and Safety, Allergens and COSHH;
Follow HACCP procedures are followed according to the Food Safety Management document
To communicate with the Line Manager regarding any problems or issues with equipment, stock or with customers
To ensure that a high standard of hygiene and cleanliness is maintained by following cleaning schedules and ongoing diligence during the shift and in set up and clean down
To observe the Company’s rules and procedures and carry out any reasonable request made by Line Manager, Supervisor or the Duty Manager
To be aware of your responsibilities in respect of Health and Safety at Work and they follow all procedures in this respect and report to management any hazardous situation or accident
To attend training sessions and team meetings as required and to be involved and contribute to these. Complete Flow training modules to set timescales
Attend regular team meetings, one-to-one meetings and pre-shift meetings & end-shift debriefing. Attend hotel/management meetings when required
Training:Level 3 RACA Chef de Partie Apprenticeship:
On and off-the-job training
Day release at college or training centre
Functional Skills in English and maths if required
Training Outcome:You will be added to the RACA Alumni network and continued employment at Moor Hall.Employer Description:The Barn is Moor Hall’s sister restaurant offers a delicious and varied menu created with the best seasonal ingredients, most grown within Moor Hall’s five-acre grounds or from local suppliers, as well as a great selection of wines and beverages; children’s menus, and the best Sunday lunch you’ll ever try.
The Barn itself is a charming, rustic setting packed full of character, with fantastic views out to Moor Hall, a multi award winning 2 Michelin star restaurant and hotel, and the lake.Working Hours :40 hours per week, Wednesday to Sunday. Either 9am – 5pm or 1pm – 9pmSkills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience....Read more...
