Posted on September 12, 2018 | Start date September 8, 2018
| Salary: | £16,286.40 per annum - paid monthly - tips shared - overtime paid Your normal working hours will be worked on an annualised hours basis with the total number of hours worked per annum totalling 2080 hours, excluding meal breaks. Your working week will generally be flexible to business needs on average five days in any week (including Saturdays and Sundays). |
| Duration: | Permanent |
| Hours: | 5 days from 7 - mainly straight shifts |
| Days: | 40 hours per week |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 212 |
| Food type: | Seafood & Grill plus quality bar meals |
| Full-time chefs: | 20 chefs plus 6 kitchen porters |
| Accommodation: | Live out |
| Job description: | Commis Chef To help with and control the preparation for the section on which he/she is working. To work cleanly and hygienically, observing all heath and safety guidelines. To ensure the smooth running of the section and to see that all areas of the section maintain Fairmont St Andrews Scotland standards. To ensure that section paperwork is kept up to date, in line with legislative requirements. To cook any food on a daily basis according to business requirements. To be aware of business in the hotel. To attend organised training sessions, and ask questions to develop skills. |
| How to apply: | Please apply to Carol-Ann Hibbert Director or Talent and Culture with your updated CV and reference details |
| Work for partners: | Possible depending on experience |
| Contact details: | Carol-Ann.Hibbert@Fairmont.com | www.standrewsbay.com |
| Apply online: | Submit your CV now |
