Apprentice Chef

Wash-up duties (i.e. washing/drying etc). Please note this is manual wash-up of generally larger pots/pans etc. Smaller items (such as plates/cutlery etc are washed via a machine in a separate department). • Keeping a clean/safe working area. • Assisting other Kitchen staff as required. • Breakfast Chef duties - cooking 'full English' items for Hotel Guests, e.g. fried eggs, bacon, sausages, beans, tomatoes, hash browns etc (buffet service as opposed to 'cook to order'). • Preparing sauces and gravies for evening meals. • Cooking main buffet items (for lunch/evening meal etc) and passing to service staff on demand. • Buffet preparation (i.e. cold buffet items, cheeses, cold meats, coleslaw etc). All our services (e.g. breakfast, lunch and evening meal) are buffet service e.g. NOT a cook to order/ticket-line kitchen. • Helping the head chef i.e. they will give you a list of jobs for the shift, such as; finishing off/decorating of desserts, slicing meats for the buffet and evening meal, prepping food for the next day etc. • Seeing in deliveries & stock rotation. • Candidates must first learn how we operate all stations within the kitchen, from Lead Shift (i.e. No. 1 as we call it), to Breakfast Chef, to Buffet Prep, to KP. • Kitchen Shift Leader - Cooking main buffet items (for lunch/evening meals) i.e. lasagne's, pasta dishes, beef dishes, chicken dishes, vegetarian etc. All items are generally cooked on mass, as we are often catering for 300+ hotel guests. • Monitoring stock levels and placing orders as necessary (orders are generally placed on a daily basis. • Supervising a team of 2-6 other staff on any given shift (staffing numbers are subject to hotel guest numbers)