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Commis Chef

Key Personnel
Posted 2 days ago, valid for 7 days
Location

St Andrews, Fife KY16, Scotland

Salary

£12 - £14 per annum

Contract type

Full Time

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Sonic Summary

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  • Our client in St Andrews is seeking a Commis Chef for their busy kitchen team.
  • This full-time position requires 37.5 hours of work per week and involves assisting in food preparation and cooking high-quality dishes.
  • Candidates should have a Level 2 professional cookery qualification or be willing to work towards it, along with a Level 1 Food Hygiene certificate.
  • Experience in a similar role is essential, along with a strong knowledge of ingredients and craft skills.
  • The salary for this position is competitive, reflecting the experience required.

Our St Andrews based client is looking for a Commis Chef to join the team in their busy Kitchen. This is a full time role working 37.5 hours a week.

Working as a member of the Kitchen team to run a Kitchen section and produce a first-class food product, in line with all expected standards, expectations, and departmental objectives, escalating any issues when required.

RESPONSIBILITIES

Assisting safely in the daily food preparation process.

Cooking and preparing elements of high-quality dishes for breakfast, lunch, and dinner services.

Be fully aware of and comply with food hygiene regulations and report any breaches to senior chefs.

Assisting Senior Chefs with the daily service in the kitchen.

Dealing with deliveries as directed, storing in appropriate areas following food safety standards.

Assisting with stock rotation, cleaning workstations and equipment.

Contributing to maintaining kitchen and food safety standards.

Awareness of food allergens and dietary requirements of customers.

Adaptability to change and willingness to embrace new ideas and processes.

REQUIREMENTS

Level 2 professional cookery qualification, or equivalent or willing to work towards.

Level 1 Food Hygiene certificate.

Experience working in a similar role.

First class knowledge of ingredients and craft skills, with a focus on seasonality and local produce.

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