We currently have an amazing opportunity for a Commis Chef to join our highly successful team in the 2 Rosette, GB1 Seafood Restaurant within The Grand Hotel, Brighton.

At The Grand, we work towards the highest levels of guest satisfaction; as such you will be part of an award winning team who deliver amazing food quality constantly.

In return for your passion and commitment, we offer a great package including service charge payment, complimentary gym facilities, hotel recognition scheme, discounted use of hotel facilities, employee assistance programme, workplace pension, life assurance, local attraction and retail discount programme.

Your primary responsibility in this role is working alongside the GB1 brigade delivering a fantastic level of food quality and service at all times, maximising all opportunities and driving standards forwards.

To be successful in your application for the position, you must possess the following:

Person Specification

• Previous experience in a similar role
• Knowledge of current food hygiene regulations
• Level 2 in Food Safety Catering
• Standards orientated with an eye for detail.
• Team player with a willingness to learn
• Requires minimum supervision

Responsible for:

• Adhere to prescribed standards and maintain a workload rate that is sufficient to ensure the efficient running of the kitchen operation and the avoidance of interruptions to service.
• Adhere strictly to Food Hygiene Regulations e.g. temperature records completed correctly, colour-coded chopping boards, raw/cooked food segregation, hand-washing etc.
• On request by the Head Chef, take in food deliveries and ensure everything is in appropriate packaging and all items are checked and temperature at time of delivery is recorded.
• Food items are stored correctly and stocks rotated and temperature recorded.
• Food items are handled, cooked and served correctly.
• Assist other chefs in their section on request.
• Communicate clearly within the kitchen operation and with Restaurant/pub/banqueting staff.
• Report all faults or damaged equipment to the Head Chef/Sous Chef in accordance with hotel procedures.
• Support all members of the team to achieve and maintain operational standards to the highest possible level in respect of service, hygiene and Health & Safety, and ensure that there is minimal wastage.

If this is a challenge that excites you, then apply now!