Role: Commis ChefHours: 40-hour week (4 days on and then 2 days off).Pay: £12.31ph Key Accountabilities and Responsibilities- 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, 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 always.- Adhere to Unit safety measures in place.- Adhere to inflight services security compliance.- Adhere to clean as you go standard.- Interact with, colleagues, customers, and clients in a professional manner always.- Comply with all unit Corporate, Social, Responsibility initiatives.Knowledge and Skills- Minimum 1 years' experience in catering (desirable).- The ability to work calmly under pressure.- Excellent communication, team work and customer service skills.- Good literacy skills, verbal written and spoken.- Operational awareness, understand of HACCP, COSHH, DDA, Food Hygiene, Health and Safety and DFT requirements. (Role specific)- Understanding of various cooking methods, ingredients, equipment and procedures- Accuracy and speed in handling emergency situations and providing solutions- Familiar with industry's best practices