Part Time Breakfast Chef

at  Hotel Colessio

Job Ref: FOC1458
Branch: Hotel Colessio
Location: Hotel Colessio, Stirling
Salary/Benefits: Competitive Salary - Dependant on experience
Contract type: Permanent
Hours: Part Time
Shift pattern: 06:00-14:00
Hours per week: 21
Posted date: 29/10/2024
Closing date: 02/01/2025

KEY REQUIREMENTS

• Be Flexible – enjoy working different shift patterns and seeing the operation on different days of the week including the weekends.
• Be standards and detail driven to meet the menu specifications
• Be aware of hygiene and cleanliness standards and assist in meeting these.
• Be a team player- interact and communicate with the kitchen and restaurant team and sometimes guests if you are front of house.
  Hotel Colessio managed by The Focus Hotels Management Group is a 39-bedroom boutique hotel situated in a beautiful Victorian landmark which has been magnificently been transformed into a contemporary boutique hotel located within the idyllic Scottish town of Stirling with its unique character perfect for every kind of event, celebration or simply an escape from everyday life. We pride ourselves on delivering outstanding hospitality to all our guests, which has been reflected in the many awards the group has received

You’ll support the Head Chef in ensuring the efficient and effective running of the Kitchen. As a Commis Chef you will assist in preparing food in a timely manner, helping guests to have memorable experiences whenever and wherever they dine. You will take pride in your work and always follow the specifications set by the Head Chef.

• To ensure all food is prepared, presented and served to a high standard and in keeping with specifications.
• To ensure that your section is ran efficiently, whilst ensuring that you maintain a high standard of cleanliness throughout the kitchen operation.
• To ensure ordering is accurate and all fridges, freezers and all food storage is stock rotated.
• To follow the specs set out by the Head Chef to ensure consistency in what you do every day.
• To support the Head Chef in implementing and developing all new menus.
• To ensure that you are correctly dressed and adhere to high personal hygiene standards.
• To comply with all regulations as stated in the normal operating procedures.
• Ensure all maintenance issues are reported immediately following the correct procedure.
• When undertaking purchasing for the department that it is within the company guidelines.
• To participate in the monthly, stocktake and action any discrepancies immediately.
• To undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage.
• To abide by all Company and legal Food Safety Standards

You’ll support the Head Chef in ensuring the efficient and effective running of the Kitchen. As a Commis Chef you will assist in preparing food in a timely manner, helping guests to have memorable experiences whenever and wherever they dine. You will take pride in your work and always follow the specifications set by the Head Chef.

• To ensure all food is prepared, presented and served to a high standard and in keeping with specifications.
• To ensure that your section is ran efficiently, whilst ensuring that you maintain a high standard of cleanliness throughout the kitchen operation.
• To ensure ordering is accurate and all fridges, freezers and all food storage is stock rotated.
• To follow the specs set out by the Head Chef to ensure consistency in what you do every day.
• To support the Head Chef in implementing and developing all new menus.
• To ensure that you are correctly dressed and adhere to high personal hygiene standards.
• To comply with all regulations as stated in the normal operating procedures.
• Ensure all maintenance issues are reported immediately following the correct procedure.
• When undertaking purchasing for the department that it is within the company guidelines.
• To participate in the monthly, stocktake and action any discrepancies immediately.
• To undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage.
• To abide by all Company and legal Food Safety Standards.