Commis/Cook (Cold)

-NC3 or equivalent qualifications -Previous experience in the hospitality sector is preferable.

-Must ensure compliance with all restaurants policies and standards procedures
  -Should estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
  -Assist Chef De Partie with all kitchen operations and preparation
-Prepares and cooks food of all types, either on a regular basis or functions
  -Develops, designs, or creates new applications, ideas, systems, or products, including artistic contributions