Commis Chef apprentice
Courtyard by Marriott · Office
HospitalityIntermediate Level 2On-siteLarge organisationProgressionBenefits
Manages the day to day kitchen operations. Works with the Food and Beverage associates to continually improve guest satisfaction while maintaining the operating budget. Knowledge of food handling and sanitation standards Knowledge of basic sanitation controls and purpose and use of cleaning supplies Knowledge of health laws; food handling standards, & safety and sanitation audits Understanding of use and maintenance of kitchen dishroom equipment Understanding of Catering operational procedures.
List of duties:
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
- Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
- Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
- Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
- Ensure the quality of the food items and notify manager if a product does not meet specifications.
- Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
- Communicate any assistance needed during busy periods to ensure optimum service to guests.
- Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
- Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
- Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
- Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
- Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
- Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.
Perks & benefits
Paid Training Health and Wellness Programs Paid Time Off Professional Development Employee Discounts Free Meals and Snacks
Skills required
- Passionate about food and hospitality
- Eager to learn and follow instructions
- Good team player
- Good time-keeping
- Basic knife skills
Qualifications required
Ideally Maths and English GCSE 4/C
Training you'll get
One day a week at College. Mentor in workplace and skills officer visit every 6-8 weeks
Future prospects
Career in hospitality. Plenty of opportunities all around the 9,000 Marriott properties all over the world.
The essentials
Hours, commitment and the dates that matter.
Hours
40 hours per week
Duration
15 months (Fixed Term)
Roles available
1
Posted
08 Jun 2026
Interviews
04 Aug 2026
Starts
Aug 2026
Apply by
03 Aug 2026
Training provider
Exeter College
Delivers the training for this role and manages your application.
