As a Pastry Commis you will be expected to assist in the preparation of top quality desserts and pastries using the freshest ingredients.
You should be able to work well under pressure, maintain exceptional standards and work well in a team.
In return you will receive an annual salary of ?15k depending on experience as well as other fantastic benefits including shared service charge, gratuities, free use of facilities including Championship Golf course, meals whilst on duty and huge discounted rates for friends and family.
To apply for this position please email your CV and a covering letter to careers@boveycastle.com.
JOB DESCRIPTION.
Job Title: Commis Chef
Hotel: Bovey Castle
Department: Kitchen
Responsible to: Executive Chef / Head Chef
Scope and Purpose: To consistently achieve the service and product delivery standards for the department with a high degree of customer care and service at all times.
KEY RESPONSIBILITIES.
1. To aid preparation of food to the hotels standards as directed by Executive Chef, Sous Chefs / SCDP?s and Chef de Parties.
2. Ensure that all foods are stored correctly and temperature and delivery checks are carried out to a required standard
3. To adhere to all company procedures on health and safety and hygiene including maintaining cleanliness of work areas at all times
4. To adhere to knife drill and equipment procedures
5. To be aware of and strictly adhere to hygiene and food safety standards as laid down by the company and legal requirements
6. Adherence to all company procedures on health and safety and hygiene including maintaining cleanliness of work areas at all times.
7. Complete all Cleaning Duties
8. To report for duty in good time, clean and tidy and wearing the correct outfit.
9. To strive to anticipate customer needs wherever possible and react to these to enhance customer satisfaction.
10. To provide all customers with a professional, helpful and friendly service at all times. To promote an attitude of caring and co-operation from all staff.
11. To treat all internal and external customers in a polite and courteous manner at all times. To give full co-operation to any customer requiring assistance in a prompt, caring and helpful manner. To be flexible in assisting around different areas of the hotel in response to business and customer needs and carry out
reasonable requests.
12. To perform all tasks to a consistent standard as detailed within the Department and to operate within Hotel Key Standards.
13. To attend daily / weekly briefing sessions and hotel / departmental meetings when required.
14. To take responsibility for own personal development by attending training sessions and meetings when required and to operate in line with the training or information received.
15. To achieve action points arising out of appraisal and job chats.
16. To demonstrate a pride in workplace and a high level of commitment.
17. To assist the Executive Chef in maintaining regular and effective communication within the team and attend hotel meetings when required.
18. To report all maintenance requirements and hazards in the work place to the Executive Chef or Maintenance team.
19. To comply with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment.
20. To adhere to hotel rules at all times.
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