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					Golden Jubilee National Hospital                  Agamemnon Street
                                                  Clydebank G81 4DY
NHS National Waiting Times Centre                 Scotland
                                                  Telephone 0141 951 5000
Chief Executive Jill Young                        Fax 0141 951 5500




Recruitment line: 0800 0283 666




Dear Candidate



POST: COMMIS CHEF
HOURS: 37.5
CLOSING DATE: 28 JULY 2011


The Golden Jubilee National Hospital/Beardmore Hotel & Conference Centre welcomes
your enquiry in connection with the above post. Please find enclosed an information
pack.

Should you contact the recruitment team to discuss any queries regarding your
application it is advisable that you retain the job reference number as you will be asked
to quote this when you call. Please note that we no longer acknowledge receipt of
applications and therefore you will not receive any further communication until
after the post has been shortlisted.

Please note that should you contact the recruitment team to discuss any queries
regarding your application, it is advisable that you retain the job reference number as
you will be asked to quote this when you call. In the meantime, I wish you success with
your application and should you require any further information or wish to check the
progress of your application please do not hesitate to contact the recruitment team on
the contact telephone number shown above.

Yours sincerely




Lynn Mitchell
Recruitment Adviser
GOLDEN JUBILEE NATIONAL HOSPITAL/BEARDMORE HOTEL
              & CONFERENCE CENTRE

        INFORMATION PACK FOR THE POST OF
                  COMMIS CHEF
              37.5 HOURS PER WEEK

          REFERENCE NUMBER SHOW/0951
             CLOSING DATE: 28/07/2011
GOLDEN JUBILEE NATIONAL HOSPITAL

                     GENERAL INFORMATION FOR CANDIDATES

   This information package has been compiled to provide prospective candidates with
    details of the post and background information about Golden Jubilee National
    Hospital.

   The contents of this package are as follows:-
          o Job Description
          o Terms and Conditions of Service
          o Application Form
          o Equal Opportunities Monitoring Form
          o Information on Agenda for Change

   The Equal Opportunities Monitoring form is required for monitoring purposes only
    and will not be made available to the interview panel during any part of the
    recruitment process.

   Please note, to ensure that we adhere to our current policy on Equal Opportunities;
    CV’s received with Application Forms will be destroyed prior to Application forms
    being passed for Short listing.

   NWTC operates a NO SMOKING Policy on all Premises and Grounds.

   All offers of employment will be subject to the receipt of satisfactory References,
    Occupational Health screening and Disclosure Scotland clearance if applicable.

   Please send your completed application to:-

               Recruitment Team,
               HR Department
               Golden Jubilee National Hospital
               Beardmore Street
               Clydebank
               G81 4HX

   When returning your completed application and any associated enclosures by Royal
    Mail you must ensure that the correct postage cost is paid. We have been informed
    by the Post Office that they are retaining those which have been underpaid. This has
    resulted in completed applications not being returned until after the closing date, and
    not being included for short listing.

   The short listing process will take place shortly after the closing date.

   As a Disability Symbol user we recognise the contribution that all individuals can
    make to the organisation regardless of their abilities. As part of our ongoing
    commitment to extending employment opportunities all applicants who are disabled
    and who meet the minimum criteria expressed in the person specification will be
    guaranteed an interview.
                      GOLDEN JUBILEE NATIONAL HOSPITAL

                       TERMS AND CONDITIONS OF SERVICE

1. Terms and Conditions of Service

The terms and conditions applicable to this post are those of all NHS Employees.

2. Superannuation

You have the option to join the NHS Superannuation Scheme, to participate in the State
Earnings Related Pension Scheme or to take out a Personal Pension.

Employee’s contributions to the NHS Scheme amount to 5% to 8.5% of salary
(depending on rate of Pensionable Pay) and the employers’ contribution equates to 14%
of salary. Employees in the NHS Scheme are “Contracted-out” of the State Earnings
Related Pension Scheme and pay a lower rate of National Insurance contributions.
Employees who choose to participate in the State Earnings Related Pension Scheme
pay the higher rate of National Insurance contribution. A Stakeholder Pension is also
available.

3. Salary

£14,258 to £14,614

4. Grade

This post is offered on a Band 1

5. Annual Leave

The annual leave entitlement in a full year commencing 1st April to 31st March is 27
days, rising to 29 days after 5 years’ service and 33 days after 10 years’ service. There
are 8 Statutory and Public Holidays in each leave year. (Pro rata where applicable)

6. Hours of Duty

37.5 Hours per week

7. Tenure of Employment

This post is offered on a permanent basis

8. Asylum and Immigration Act 1996

Under the Asylum and Immigration Act 1996, we are required to carry out checks to
ensure that all prospective employees are entitled to live and work in the United
Kingdom. You will therefore be asked to provide appropriate documentation prior to any
appointment being made.
NHS National Waiting Times Centre

Benefits
NHS Superannuation scheme:
All staff are eligible to join this scheme from date of commencement. Employee
contributions vary from 5% to 8.5% depending on annual pensionable pay. Benefits
include a lump sum and pension when you retire, life assurance of 2 years’ pay while
you are working, pension and allowances for your spouse and children in the event of
death, and benefits for ill-health retirement. Members of the scheme receive tax
relief on contributions and Lower National Insurance contributions.

Annual leave entitlement (including public holidays):
35 days annual leave on appointment
37 days annual leave after 5 years
41 days annual leave after 10 years

Free car parking

Continuing professional development opportunities

Discounts at the associated Beardmore Hotel

Wide range of voluntary benefits also available:

    Personal accident plan – A benefit which provides tax free payments if you are
    hospitalised, suffer from burns or fractures or suffer a disabling injury. Cost of cover
    ranges from a minimum of £1.50 per month for single cover to £3.00 per month for
    family cover.

    WellWoman plan – This benefit provides up to £6,000 tax free financial support in
    the event of diagnosis of female cancer. Premiums are age related and start at
    £3.00 per month. No medical is required to join the plan.

    Travel insurance – Prices range from £2.95 per month for individual European
    cover to £5.75 per month for family Worldwide cover.

    The Health Scheme – Covers a total of 28 benefits and gives you a tax free cash
    lump sum to assist with medical expenses. Cost is per unit, ranging from £5.85 to
    £22.32 per month.

    Leisure Club membership – Get fit and healthy at the Beardmore Leisure Club for
    only £28 per month.

    Childcare vouchers – If you are a working parent with children under the age of 16
    you could save up to £1,196 per parent, per annum on the cost of childcare.

    Cycle to work scheme – A tax incentive to reduce air pollution and improve your
    health.

For more information about the benefits and discounts available to NHS staff, visit
www.nhsdiscounts.com
Beardmore Conference Hotel

JOB DESCRIPTION –


   1. JOB IDENTIFICATION


Job Title: Commis Chef

Department(s): Kitchen (HOTEL)

Job Holder Reference: HOTEL/KITCH008

No of Job Holders 7


   2. JOB PURPOSE

Work in the area with other members of the kitchen brigade as part of a team. Work
closely with all departments within the hotel to create an efficient team and to ensure
there is a good working environment within the kitchen. Maintain food standards set by
the executive chef are met at all times.

3. ORGANISATIONAL POSITION

Organisational Chart is attached


4. SCOPE AND RANGE

To undertake tasks directed from a chef de partie and senior members of the kitchen
For food production within the hotel.



   5. MAIN DUTIES/RESPONSIBILITIES

Assist running corner efficiently with direction from 1st commis and chef de partie
Ensure time keeping is punctual
Responsible for completion of own time sheets
Assist the executive chef and sous chefs with cost control
Respect all foodstuffs and equipment within the kitchen
Responsible for the up keep of own steps to success folder
Work as part of a large team
Work in a clean and efficient manner
Maintain the highest levels of health and safety
Ensure personal hygiene and company uniform are kept to the standard set by the
executive chef
To continually take notes to help self development
Follow instruction as shown by training / mentor on all jobs to be carried out
Maintain high levels of personal hygiene


   6. SYSTEMS AND EQUIPMENT

Use of dangerous machinery (i.e. slicing machine, steamers, robot coupe, stick
blender, salamanders, ovens, cookers, microwave and deep fat fryer).
Understanding the daily business sheet for the hotels operation


7. DECISIONS AND JUDGEMENTS

Ability to decide if food is cooked correctly
Ability to use own initiative in the food production process in the absence of a chef de
partie or 1st commis chef
The ability ask a senior member of the kitchen brigade for guidance to complete task
when not confident in getting the correct end result


8. COMMUNICATIONS AND RELATIONSHIPS

Be able to communicate with other members of the kitchen brigade
Able to communicate with the food and beverage department


9. PHYSICAL DEMANDS OF THE JOB

Lifting heavy and hot pots and pans from 6 kilos to 15 kilos
Able to be on the move for 8 hours or more


10. MOST CHALLENGING/DIFFICULT PARTS OF THE JOB

Working in extreme heat for up to 4 hours at any one time
Working in cold condition for up to 1 hour
Learning to prepare more than one dish at any one time using different cooking
methods and different lengths of cooking times to meet service times
Learning to cope with the different levels of business within the hotel


11. KNOWLEDGE, TRAINING AND EXPERIENCE REQUIRED TO DO THE JOB

Working towards SVQ level one, two and level three
Elementary food hygiene certificate, or working towards it
Possession of speed and skill of using knives in the kitchen
12. JOB DESCRIPTION AGREEMENT

A separate job description will need to be signed off by each
jobholder to whom the job description applies.

                                                                Date:
Job Holder’s Signature:



Head of Department Signature:                                   Date:
                     Recruitment Person Specification
                           Commis Chef - Hotel

The aim of this form is to record the criteria applicants need to meet to qualify for
appointment to the vacant post. It must be completed before the recruitment process
begins and must reflect the job description for the post.


                             Essential                    Desirable
Qualifications/Training      1. None                      6. SVQ Level 1




Experience                   2. None                      7. Experience of working
                                                          in a kitchen environment




Skills/Knowledge             3.                          8. Ability to work on own
                             Good       Communication initiative
                             skills
                             Ability to work with others
                             in a team
                             Ability to work under
                             pressure

Additional job               4. Ability to work in the 9.
requirements                 evenings      and      at
Eg. unsocial hours           weekends




Any    other    additional 5. A keen interest in food 10.
information                preparation

				
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