Job Summary:

We have an exciting opportunity for an enthusiastic individual with a passion for cooking who has no formal experience or training but is looking to move into the field of professional cookery.  No experience or qualifications are required as full training will be given both from both the kitchen team and onsite from an external training provider.  All we require is that the successful candidate is a team player, hard working and has a professional attitude.

The Apprentice Commis Chef will assist in with the daily operation of the kitchen whilst ensuring that the Hotel’s reputation for excellent food quality is upheld. The post-holder is also required to undertake an SVQ 2 in Professional Cookery whilst in the role.

Pay & Reward:

Hours: Variable
Contract:  Permanent
Rate of Pay: £6.00 per hour (until qualified)

We will also reward you with:

  • Company Pension (auto-enrolment rules apply)
  • Company funded medical plan, including discounted shopping
  • Free leisure club access
  • Employee discounts on beauty treatments, F&B and accommodation throughout group

Main Responsibilities:

  • Assist in the preparation and cooking of menu items as directed by the Senior Sous Chef and Head Chef
  • Assist in the development and planning of menus, including identifying future food trends and displaying a passionate approach towards the development of new styles of service and concepts
  • Assist with stock taking, when required
  • Contribute towards the smooth and efficient running of the kitchen
  • Ensure that customers are given a prompt and efficient service and expectations are consistently exceeded
  • Be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs
  • Assist team members when required
  • Gain an understanding of food costing, sales mix and menu
  • Ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards
  • Adhere to the company’s Food Hygiene, Health and Safety and Environmental policies at all times
  • Ensure that food storage areas are maintained in accordance with the company’s Food Hygiene, Healthy and Safety and Environmental policies and procedures
  • Contribute towards own personal development with the guidance of the SVQ Trainer, Senior Sous Chef and Head Chef and attend training courses as identified
  • Show commitment to and promote the Hotel values
  • Undertake a Level 2 SVQ in Professional Cookery

Essential Criteria:

  • General secondary education
  • Exceptional personal hygiene standards
  • Ability to work well under pressure & prioritise duties
  • Excellent communication skills
  • Commitment to high standards with a great attention to detail

Reporting Lines:

  • Reporting directly to the Senior Sous Chef and Head Chef.

To Apply:

Please send your CV and covering letter to