Commis Chef

Commis Chef

Reports to: Head Chef / Sous Chef

Location: The Open Arms Hotel

Contract: Full-time / Permanent (maximum 40 hours per week)

Salary: £13.50 per hour (£28,080 per annum), based on a maximum of 40 hours per week, paid monthly. Overtime may be available in line with business needs and will be paid at the standard hourly rate unless otherwise agreed.

The Commis Chef plays an important role within the kitchen brigade, supporting the Head Chef, Sous Chef and Chef de Partie in preparing and delivering high-quality food to our guests. This role is ideal for someone looking to develop their culinary skills while working with fresh, seasonal Scottish produce in a busy hotel kitchen.

Key Responsibilities

* Prepare ingredients including vegetables, meat, fish, sauces and garnishes.

* Assist with the preparation and cooking of breakfast, lunch, afternoon tea, dinner and functions.

* Produce dishes in line with the hotel’s recipes, specifications and presentation standards.

* Maintain excellent food quality, consistency and portion control.

* Follow all Food Safety, HACCP and allergen procedures.

* Ensure all food is prepared and served within company standards and service times.

* Assist with stock rotation (FIFO), deliveries and storage.

* Help minimise food waste and maintain good stock control.

* Keep all kitchen areas clean, organised and hygienic at all times.

* Operate kitchen equipment safely and report any faults immediately.

* Work effectively during busy service periods whilst maintaining high standards.

* Support all sections of the kitchen as required.

* Complete daily cleaning schedules and end-of-service close-down procedures.

* Attend training sessions and continually develop culinary knowledge and skills.

* Follow all company policies, health & safety procedures and fire safety regulations.

Skills & Experience

Essential

* Passion for food and hospitality.

* Positive attitude and willingness to learn.

* Good communication and teamwork skills.

* Ability to work under pressure.

* Strong organisational skills.

* Excellent personal hygiene and cleanliness.

* Food Hygiene Certificate (or willingness to obtain one).

Desirable

* Previous experience in a professional kitchen.

* Catering or culinary qualification.

* Knowledge of allergens and food safety legislation.

* Experience working in a hotel or busy restaurant.

What We Expect

* Professional appearance and punctuality.

* Flexibility to work evenings, weekends and bank holidays.

* A positive attitude and willingness to support the wider team.

* Commitment to producing food to the highest standards.

* Respect for colleagues, suppliers and guests.

* A willingness to learn every section of the kitchen and progress within the brigade.