Newrest Commis Chef Apprentice

Newrest is looking to hire a Commis Chef apprentice to provide exceptional levels of culinary standards in accordance with set menu specifications. You will provide services to some of our most valued airline customers and will learn to create dishes with the guest in mind and always looking for ways to make the dining experience memorable.

What you'll do at work

• To assist in the preparation and cooking of menu items as directed by the Head/Sous Chef
• To assist with stock taking when required
• To carry out the smooth and efficient running of kitchen department as appropriate
• To be a team player and assisting other team members when necessary
• To treat members of the team at your location as you would expect to be treated
• To ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards
• To adhere to the company’s Food Hygiene, Health and Safety and environmental policies
• To ensure that food storage areas are maintained in accordance with the company’s Food Hygiene, Health and Safety and Environmental policies and procedures
• Interact with colleagues, customers and clients in a professional manner at all times
• Adhere to unit safety measures in place
• Adhere to Inflight services security compliance
• Interact with colleagues and clients on site in a professional manner at all times
• Comply with all unit Corporate, Social and Responsibility initiatives
• Ensure you are aware and comply with QHSE policies and procedures
• Ensure you understand Newrest Non-negotiables and adhere to these at all times
• Report all accident/hazards/near misses, in your area in line with Newrest requirements
• Ensure you understand, comply and abide by any new or amendments to policies, processes or working practices
• Any other duties as requested by your manager

Where you'll work

3 Millbrook Way
Colnbrook
Slough
SL3 0HN

Training provider

EALING, HAMMERSMITH & WEST LONDON COLLEGE

Training course

Commis chef (level 2)

What you'll learn

Course contents

• Selects correct knife for task.
• Uses knives effectively and efficiently.
• Selects ingredients of the right quality that support sustainability and seasonality.
• Weighs, measures, and scales ingredients.
• Cooks from fresh producing complete dishes.
• Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
• Prepares, cooks, and finishes fruit vegetables.
• Prepares, cooks, and finishes sauces.
• Prepares, cooks and finishes pureed and cream soup and stock based dishes.
• Prepares and cooks noodles, and fresh or convenience pasta.
• Prepares and cooks pulses and grains, including long and short grain rice.
• Prepares, cooks and finishes eggs or egg based dishes.
• Prepares, cooks and finishes leavened and unleavened dough products.
• Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
• Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
• Prepares, produces, and finishes hot and cold desserts.
• Stuffs, fills and panés across food types.
• Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
• Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
• Uses seasoning, spices, rubs, and marinades to flavour ingredients.
• Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
• Portions, plates, finishes, garnishes, and presents individual dishes.
• Exercises portion control and acts to maximise yield.
• Achieves intended quality in terms of texture, flavour, and appearance
• Identifies and resolves errors during the production process.
• Assists in the resolution of feedback, complaints, and issues.
• Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
• Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
• Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
• Complies with health and safety legislation, regulations, guidelines and procedures.
• Undertakes stock control, storage, and rotation.
• Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
• Follows equity, diversity and inclusion legislation and organisational policies.
• Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
• Communicates with colleagues, manager and other stakeholders in a professional manner.
• Works as part of a team to support service delivery.
• Uses feedback to improve own performance.
• Manages own time to ensure tasks are completed.