Commis Chef

Responsibilities

• Work alongside the Chef de Partie.
• Ensure thorough and up-to-date knowledge of menu and special offers to provide relevant information to customers and clients.
• Be responsible for smooth operation of relevant equipment and report any maintenance issues in line with procedures.
• Operate the till point as required, ensuring correct procedures are used.
• Keep the full area of responsibility clean, neatly presented and stocked at all times.
• Adhere to COSHH, Food Safety and Health & Safety regulations and report incidents in line with procedures.

Qualifications & Skills

• Genuine interest in customer service excellence.
• Focused on the front line.
• Excellent communication skills and a team player.
• Catering experience essential.
• Must have an Enhanced Disclosure and Barring Service (DBS) check, including Children’s Barred List.

Working Pattern

Monday – Friday, occasional Saturday or Sunday, based on a 40‑hour per week schedule.

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