About the vacancy
Bistrot Pierre, are passionate about French inspired fresh food and fantastic customer service. To join their energetic and friendly team we are looking for true team players, who believe in their values of ‘individuality, honesty and integrity, genuine passion for food and hospitality, appetite for discovery and excitement about travel’. A fantastic opportunity has arisen to be part of the amazing kitchen team at Bistrot Pierre, learn the trade alongside working towards gaining a Level 2 Commis chef Qualification. Working closely with the team in a high volume, fast paced, busy, buzzing, customer focused environment you will: Demonstrate a positive attitude and pride of work in an exciting and highly dynamic team environment Be a Bistrot Pierre ambassador, delivering exceptional customer service and always working with our guests' memorable experience in mind Be ambitious, keen to learn and proactive in seeking out opportunities for personal development and nurturing and building new skills and talents Have a true passion for our fresh food products and make health and safety and food hygiene standards the priority Confidently learn and perfect the creation of our dishes for one section in the kitchen (side or veg) ensuring food is cooked and presented correctly, always to the agreed company specification Be flexible and able to run your section of the kitchen competently and independently, undertaking and delivering all tasks and responsibilities to the expected company standard Support your colleagues in all areas of the kitchen team’s responsibilities, ensuring good teamwork and a “joined up approach” always prevails Assist in the training and induction of new team members Demonstrate an appreciation for the commercial factors impacted upon, in your day to day tasks and responsibilities Encourage the highest standards across all areas (food, employee engagement, customer service, financial performance, health and safety) Bistrot Pierre have partnered with ourselves , HIT Training where you will attend a chef academy every 8 weeks participating in workshops using premium seasonal produce and learning essential skills whilst being creative and innovative.
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