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Llantrisant, Mid Glamorgan Acorn Recruitment
Our client is a 4-star 143-bedroom hotel with five food outlets, two championship golf courses, Wales's largest spa and health and racquets club. Recent expansion of the resort now includes new development comprising of 20 bedrooms and extensive wedding and conference business.

Due to exceptional demand, they are looking to recruit a Chef De Partie

Duties

Operations:

* To assist the chefs are required in various sections of the kitchen.
* To undergo training schedules as designated by senior members of the team.
* To help in the preparation of staff meals.
* To follow open and closing procedures and check lists without exception.
* To ensure all food is stored correctly and labelled.
* Notify any food shortages as that they can be ordered in advance.
* To notify any faulty equipment that could become a hazard.
* To follow all menu specifications without exception.

Hygiene:

* When entering the kitchen you must be clean and tidy, all male staff must shave before starting their shift. Any staff member not conforming to this rule will be sent home and may be liable to disciplinary action.
* You must report to the Chef on duty if you are suffering from any stomach upsets, diarrhoea or have been sick. You must also report if you have been in contact with anybody suffering from food poisoning.
* All cuts and burns are properly covered and any wound which has turned septic must be reported.
* You must wash your hands at frequent intervals especially after using the toilet, emptying waste bins, cleaning work tops and floors and after eating or smoking.
* The wash-hand basins in your areas are kept clean and properly maintained and are easily accessible. They must have soap, paper towels and waste bin.
* Hats are worn at all times. You must wear safety shoes where provided.
* You must understand that under no circumstances can food be left out in an ambient temperature for more than 30 minutes.
* All food is checked for quality, properly date stamped and rotated on a daily basis. All out dated food must be discarded.
* You must advise when fridges and freezers in your department are not at the correct temperatures.
* There is no casual eating in the kitchen while working. A clean spoon must be used to taste any food.
* You must read and understand the procedures concerning the cooking of turkeys, especially temperature control.
* Stocks, gravies and sauces must be thoroughly and evenly heated, check using a probe thermometer, that the temperature reaches a minimum of 70 degrees c.
* If cooked rice is not for immediate use, it must either be held at a temperature of 63 degrees c or above, or blast chilled and held below 8 degrees c and used within 48 hours.
* You must report any sightings of rodents, insects and other pests.
* Food which has been cooked and is not for immediate use must be blast chilled before being placed in the refrigerator.
* All hot food being held for service must be kept at above 63 degrees c.
* You must understand the procedures relating to the separation of raw and cooked food.
* You must adhere to the correct use of colour coded chopping boards.
* Your section must be kept and left clean and tidy. All work tops, sinks, knives, and chopping boards must be sanitised.
* You must understand the procedures relating to the usage, cleaning and sanitising food processors, mincing machines, slicing machines and cream whipping machine.
* There is no casual eating in the kitchen while working. A clean spoon must be used to taste any food.

Health & Safety:

* Ensure that safe working practices are adhered to at all times.
* Ensure that cleaning schedules are adhered to, ensuring all areas are inspected on a regular basis.
* Have the relevant food hygiene qualifications.
* Ensure that accidents are reported correctly against current legislation.
* Ensure that you wear your staff uniform or personal protective equipment at all times and that personal hygiene standards and cleanliness are adhered to.
* Feedback any H&S issues to your line manager ensuring any issues are highlighted and resolved in a timely manner.
* Be aware of the Company health & safety practices.
* Be aware of the company fire evacuation procedures.
* Feedback any H&S issues to your line manager ensuring any issues are highlighted and resolved in a timely manner.
* Be aware of the Company health & safety practices.
* Be aware of the company fire evacuation procedures

In addition to salary, they offer:

* Free Off-peak gym membership.
* Discount across the Retail & Leisure group.
* Increased holiday entitlement and long service awards.
* Free uniform provided.
* Free car parking.

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