commis chef Review

helping out the cdp and the senior chef with the deliveries and the day to day cooking. i also follow the specs we are given. i have helped out cooking breakfast. i have closed the kitchen a few times. i also record temps and do deep cleans. i have also been shown the fire exits.

i have developed how to be faster and keep my area clean. i have learnt different requirements for probing hot and cold food. i have learnt the importance of allergens and different work areas in the kitchen. separate areas for high risk food and ready to eat food and the importance of this.

the programme has been very enjoyable and great banter and atmosphere among chefs and hosts. everyone is friendly and helpful. i enjoy it getting busy in spring/summer time. i also have become much more experienced and that has helped me become more confidant in my self and my abilities.

i like my roster and work pattern in advance and i can plan my activities out of work. i have worked in a different lounge 1903, which has taught me how the various lounges operate and work. 1903 is more of a premium lounge and it has been interesting to learn about the menu changes.

I would say that I have received a lot of support during my time here, from the management to the colleagues I work with. There is a great support system here and there is always someone approachable that I can talk to during times of need and when I need something clarifying.

They have provided me with a workbook to complete throughout the course, and also online material which can be done at home. I have completed 50% of this. I have a work assessor who is a tutor but he will always assist me outside of college when it is required.

I am learning quite a few varieties of menus at college, however during my work at the airport has taught me some new skills and I feel that this will benefit me in college as well. I feel that my qualification will set me up well and provide a good grounding going into full time employment.

There are a few staff gatherings coming up. Because the lounge is open 365 days a year it is difficult to organise many extra-curricular activities, however there have been opportunities to go to sessions organised by the developmental chefs and also an apprenticeship morning within the lounge in terminal 1.

Yes

It is a good environment to learn and develop, with lots of support and help from my colleagues. It is a great place to learn new skills, and I am also given the opportunity to pass on the knowledge I have learned to agency chefs who have also worked there.

Potential applicants will do well if they are punctual, willing to learn, and also thrive on taking on responsibility and bring confidence in their abilities. They must be confident working within a team, as this vital in the running of a successful kitchen, and front of house operation. They must thrive on providing the best possible service to the customer.