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Commis Chef
Competitive salary
Location:
38 Leicester Square, London, WC2H 7DX, United Kingdom
Overview
- An amazing opportunity to join the culinary team at The Londoner Hotel.
- Ensure the highest quality of food is prepared and served, following all recipes precisely and assisting in overall quality control across the kitchen and sections as required.
- Motivated and keen to learn new culinary skills from the senior chefs.
- Ensure that all mis en place is done timely and that there is a sufficient quantity for the day ahead.
- Support senior members of the kitchen brigade at all times.
About You
- Passionate about food and keen to learn and develop new cooking techniques.
- Hold a level 2 food hygiene certificate.
- Confident to communicate with other chefs and build rapport amongst the team.
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Our Benefits Package
- Competitive salary
- 28 days Holiday per annum including Bank Holidays increasing with long service
- Complimentary hot meals, salad bar and unlimited beverages provided daily
- Recommend a Friend Scheme of up to £500 per friend recommended
- Annual complimentary night stays within our hotels
- Preferential accommodation rates for all of the most popular stores and outlets
- Access to a discount platform for all of the most popular stores and outlets
- Auto enrolment into our company pension scheme
- Regular social events across all hotels
- Annual company recognition events held in January each year
- Wellbeing champions across all of our hotels
- Access to our company doctor for medical appointments and occupational health support
- Access for all hosts to our online learning platform Edwardian Academy
- Opportunities for promotion and a wide range of training programs to support your development
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Eligibility
- In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process.
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Skills
food waste monitoring systems
types of whisks
comply with food safety and hygiene
store raw food materials
manage staff
design indicators for food waste reduction
use food preparation techniques
think creatively about food and beverages
instruct kitchen personnel
plan menus
maintain customer service
work in a hospitality team
handover the food preparation area
use reheating techniques
use culinary finishing techniques
use food cutting tools
use resource-efficient technologies in hospitality
develop food waste reduction strategies
control of expenses
maintain kitchen equipment at correct temperature