Our Commis chefs are accountable to the Head Chef and responsible for assisting in all aspects of catering in the hotel, and in the organisation and running of the kitchen. This will involve ensuring all meals are cooked to the required Mark Warner standards, Health and Hygeine records are correctly maintained and the necessary support is given to each of the sections as/when required etc.

The brigade of chefs you will be working with varies depending on the size of the hotel, with a minimum of 3 chefs and a maximum brigade of 11 plus the kitchen porters within each hotel.

We actively encourage development and progression during each season and there is always opportunity to work your way up through consecutive seasons. Many of our Head Chefs have worked their way up in this way.

Requirements

You will be ideally professionally qualified with relevant work experience, preferably within an ALC environment. Please note the Basic Food Hygiene Certificate is essential.