PETERHOUSE PERSON SPECIFICATION COMMIS CHEF Knowledge A keen interest in food / cookery techniques, and a desire to keep up-to-date with relevant food trends A basic, working, knowledge of a HACCP / food safety system Possession of a current basic level Hygiene Certificate, or willingness to acquire one An understanding of special dietary requirements e.g. allergens, religious/cultural/lifestyle diets Skills To be competent in a variety of basic cookery methods An ability to deliver high quality results in a sometimes pressurised environment, multitasking and prioritising as necessary An ability to work in a busy kitchen, including standing for long periods and carrying substantial weights. To undertake training in best practice of food preparation, and in hygiene standards, as required Experience Of working in a similar role in a comparable establishment Of successfully working as part of a team Of working calmly and in an organised manner, demonstrating the ability to prioritise when under pressure TERMS and CONDITIONS Normal of work will average 80 hours per fortnight, worked over a shift system that includes some evening, weekend and Bank Holiday working Normal rates of pay are paid up to 160 hours in any four-week consecutive period and thereafter at in arrears in accordance with your agreed shift pattern and with the approval of the Catering Manager. The post is a full-time permanent post confirmed after a satisfactory six-month probationary period. A performance review will be carried out after six months of the post holder’s work A contributory pension scheme is available after three months of service Free car parking is available when on duty (subject to capacity). 25 days of holiday per annum, plus 8 bank and public holidays; part of this entitlement must be taken during kitchen closure periods Meals are provided free of charge when on duty for over 6 hours and when the College kitchens are open Date February 2018
PETERHOUSE PERSON SPECIFICATION COMMIS CHEF Knowledge A keen interest in food / cookery techniques, and a desire to keep up-to-date with relevant food trends A basic, working, knowledge of a HACCP / food safety system Possession of a current basic level Hygiene Certificate, or willingness to acquire one An understanding of special dietary requirements e.g. allergens, religious/cultural/lifestyle diets Skills To be competent in a variety of basic cookery methods An ability to deliver high quality results in a sometimes pressurised environment, multitasking and prioritising as necessary An ability to work in a busy kitchen, including standing for long periods and carrying substantial weights. To undertake training in best practice of food preparation, and in hygiene standards, as required Experience Of working in a similar role in a comparable establishment Of successfully working as part of a team Of working calmly and in an organised manner, demonstrating the ability to prioritise when under pressure TERMS and CONDITIONS Normal of work will average 80 hours per fortnight, worked over a shift system that includes some evening, weekend and Bank Holiday working Normal rates of pay are paid up to 160 hours in any four-week consecutive period and thereafter at in arrears in accordance with your agreed shift pattern and with the approval of the Catering Manager. The post is a full-time permanent post confirmed after a satisfactory six-month probationary period. A performance review will be carried out after six months of the post holder’s work A contributory pension scheme is available after three months of service Free car parking is available when on duty (subject to capacity). 25 days of holiday per annum, plus 8 bank and public holidays; part of this entitlement must be taken during kitchen closure periods Meals are provided free of charge when on duty for over 6 hours and when the College kitchens are open Date February 2018
commis_chef_person_specification_feb_2018.docx