Commis Chef

4 weeks ago

Clitheroe Lancashire, United Kingdom Ginger Recruitment Services Limited Full time €28,000
Commis Chef £28,000 + Bonus Ribble Valley Join this culinary team as a Commis Chef and elevate your cooking skills in a fast-paced, high-volume environment focusing on fresh seasonal produce. Benefit from the mentorship of an experienced Head Chef ready to train you in top-tier culinary techniques, while working alongside a supportive team dedicated to quality and innovation. This role offers a structured schedule with potential for professional growth, ideal for those looking to transition from a Commis level and immerse themselves in a dynamic setting. Ideal Profile for a Commis Chef in a Country Hotel: Possesses fundamental cooking skills, with a foundational knowledge of kitchen operations, techniques, and standards May hold a diploma or certificate from a culinary school, or equivalent experience through apprenticeships or previous kitchen roles Eager to learn and grow in the culinary field, with a strong interest in traditional and contemporary cooking methods Works well within a team, understanding the importance of collaboration in a busy kitchen environment to ensure efficient and smooth service Displays a genuine passion for creating high-quality, flavorful dishes, particularly with an emphasis on using fresh and local ingredients quickly to the fast-paced nature of a busy kitchen and can handle the pressures of service times without compromising on quality Responsibilities of a Commis Chef in a Country Hotel: Assist in the preparation and cooking of dishes under the guidance of more senior chefs, including chopping vegetables, preparing meats, and assembling dishes Keep the kitchen clean and organized, ensuring all areas meet health and safety standards, which includes cleaning workstations and equipment throughout the shift Actively engage in learning opportunities from senior chefs, seeking feedback and advice to improve culinary skills and kitchen efficiency Help manage inventory by rotating stock and ensuring ingredients are used efficiently to minimize waste. Contribute ideas to menu development, under the guidance of senior chefs, particularly when it involves fresh and local ingredients that are characteristic of the surroundings Support the kitchen team during busy service times, ensuring dishes are prepared timely and to the specifications set by the head chef

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