Commis Chef
Mercure Bedford Centre Hotel (Opening March 2019)
Bedfordshire, South East (England), United Kingdom
4d ago

Job Level

Job Fixed-term contract : No Status Full Time Anticipated Start Date 08-07-2019 Gross annual salary : 18792 GBP


Paul Bentley 01234 799988


Level of Education Others Areas of study Cooking Languages essential English

Essential and optional requirements

Key tasks

Working along side our Head chef and team, you will assist with the day to day production of Freshly cooked food both for our bar and restaurant, but also for our banqueting, catering for upto 350 guests at at time

The commis chef is responsible for producing the mise en place and therefore must perform the assigned tasks to the highest standards.

To provide consistently exceptional service in accordance with the company’s policies, procedures and objectives.

You will

  • Controls rigorously raw material stocks, especially in terms of cost, ensuring minimum food wastage.
  • Is able to adapt your cooking style to your local environment and is willing to help your colleagues at busy times if required.
  • Maintains a detailed Knowledge of the full menu and be able to explain and communicate dish descriptions to all relevant personnel.
  • To learn and record skills and recipes from other members of the department.
  • To liaise with the Chef de Partie and Sous Chef and implement new menu, dishes and / or systems where applicable.
  • Understands and adhere to the cleaning schedule taking pride in accomplishing delegated cleaning tasks.
  • Maintain a good level of understanding of the restaurant and hospitality industry.
  • Take personal interest and pride for ensuring that the kitchen areas are kept clean and in an orderly state at all times.
  • To attend fire refresher training programs periodically and to ensure that the hotel’s and department’s fire procedure is understood.
  • To read and understand the hotels employee handbook, and adhere to the hotels rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
  • To respond to any changes in the department as dedicated by the needs of the company or hotel.
  • Any suspicious activity or anything unusual must be reported immediately to the Supervisor / Duty Manager.
  • To be flexible, extend and carry out job duties including redeployment to alternative areas if required.
  • To be flexible with the rota, be available to cover shifts over the weekend or during the night.
  • Responsible for reporting immediately to the Head Chef or any other appropriate Department Head, anything which considered being a health and safety hazard.
  • Communicate clearly, professionally and concisely.

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