Commis Chef

The Commis Chef reports directly to the Head Chef and is an integral part of this small but vitally important team.

This role would provide a great opportunity to develop a career in the catering industry, playing a key role in the team with full support of the management.

The IBCC has a busy café operation and a full programme of events and corporate hospitality, ranging from finger buffets to full banquet style catering.

The centre is open 6 days a week – Tuesday to Sunday (except Bank Holidays and standard opening hours are 9.30 – 5.00. Occasional hospitality events would require shifts to cover out of hours working.

Key Duties:

  • Have strong all round skills within the kitchen, with the ability to work across all sections cooking to the correct recipes and specs for the menu.
  • Support the Head Chef in the management of the kitchen to include the production of a diverse range of quality meals.
  • Be responsible for the kitchen to cover the Head Chef in times of absence, including managing other kitchen staff in their daily duties.
  • Assist the Head Chef in developing fully costed menus for both café, event and hospitality
  • Support the Head Chef in setting standards, monitoring food quality and delivery
  • Ensure that a high standard of hygiene and cleanliness is maintained and ongoing diligence during the shift, in set up and clean down
  • Clean areas and equipment as directed, wash crockery, utensils and other kitchenware.
  • Work safely around the kitchen equipment and report any maintenance issues to the Head Chef
  • Be aware of your responsibilities in respect of Health and Safety at work and follow procedures in this respect and report to a manager any hazardous situations or accidents.
  • Support the Chef in ensuring compliance with all relevant IBCC policies and regulations and safety/food safety legislation
  • Attend training sessions and team meetings as required, be involved and contribute to these.

Requirements:

  • Food Hygiene Certificate Level 2
  • Previous work within the Catering and Hospitality environment
  • Passion for working within the Catering and Hospitality Industry
  • Self motivated and able to work alone without direction
  • Committed to contributing towards the Centre’s aims.

To apply please email your CV by 21st August to Head Chef, Karen here