We are looking for a reliable and motivated Commis 1 to join our kitchen brigade. This entry-level position is ideal for someone with a strong interest in professional cookery, sound basic skills and a willingness to learn and progress within a busy, high-standard kitchen environment. The role is open to applicants from all backgrounds and is gender neutral.

Key responsibilities for Commis 1

• Assist chefs across all sections in the preparation and cooking of dishes to the restaurant’s recipes and standards, ensuring consistency of taste, portion and presentation.

• Complete mise en place and basic food preparation tasks including peeling, chopping, portioning, weighing and simple garnish work to support smooth service.

• Operate basic kitchen equipment (ovens, ranges, fryers, slicers, mixers) safely and hygienically; report any faults and follow instructions for correct usage.

• Work on the pass and assist with plating during service under the direction of senior cooks to achieve correct timing and presentation.

• Follow recipe cards and portion control guidance accurately to help manage food cost and minimise waste.

• Maintain high standards of cleanliness and organisation at your station; carry out regular cleaning, stock rotation and hygiene checks as directed.

• Support deliveries by checking paperwork, storing ingredients to correct temperatures and assisting with basic stock management tasks.

• Adhere to food safety, allergen and HACCP procedures at all times; report any concerns to senior kitchen staff promptly.

• Participate in training, supervision and practical assessments; demonstrate a positive attitude towards learning new techniques and progressing culinary skills.

• Work collaboratively with the kitchen and front-of-house teams to ensure service runs smoothly and guest satisfaction is maintained.

Required skills and experience for Commis 1

• Previous experience in a catering, restaurant or hotel kitchen desirable but not essential; apprentices and recent culinary students encouraged to apply.

• Basic culinary skills including knife handling, preparation of stocks and sauces, and simple cooking techniques such as boiling, steaming and shallow frying.

• Ability to follow instructions, work consistently under pressure and maintain attention to detail in a fast-paced environment.

• Good time management, punctuality and a flexible approach to shift patterns including early starts, evenings, weekends and occasional bank holidays.

• Willingness to learn, accept feedback and develop technical skills under the guidance of senior chefs.

• Basic understanding of food safety, allergens and personal hygiene; commitment to working safely and maintaining high standards.

• Team player with good communication skills and a professional attitude.

Qualifications and certifications preferred

• Relevant culinary or hospitality qualification (e.g. NVQ/SVQ Level 1/2, City & Guilds or equivalent) advantageous but not mandatory.

• Food hygiene certificate (Level 2 or willing to obtain as part of induction) and basic HACCP awareness preferred.

Working hours, salary and benefits

• Full-time role with shift patterns that include early starts, evenings, weekends and bank holidays in line with operational needs.

• Competitive salary depending on experience and qualifications, with opportunities for overtime where applicable.

• Benefits may include staff meals, pension contributions, structured training, apprenticeship support and clear pathways for career development and promotion within the kitchen team.

How to apply — Commis 1

Please submit your CV and a short cover letter outlining your culinary experience (if any), your motivation for applying and any relevant training or qualification details. Include contact information for two referees. Shortlisted candidates will be invited to a telephone interview followed by a practical assessment and face-to-face interview where appropriate.

Equal opportunities and safer recruitment

We are an equal opportunities employer and welcome applications from all sections of the community. We operate safer recruitment practices and all offers of employment are conditional on satisfactory references, background checks and compliance with our safeguarding and food safety policies.

Keywords: Commis, junior cook, kitchen, culinary, mise en place, food hygiene, HACCP, preparation, trainee, apprenticeship.