Aspiring Commis Chef: Fast-Paced Kitchen & Growth

Aimbridge

Knowsley

On-site

GBP 17,000 - 26,000

Full time

14 days+

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Benefits offered by this job

Staff discounts
Stream pay availability
Employee assistance programme
Career breaks
Uncapped incentives
Free staff parking

Job summary

Aimbridge Hospitality EMEA is seeking a Commis Chef to join our busy hotel kitchen. You will work as part of a kitchen team preparing and cooking dishes to menu specifications.

You will support senior chefs and help maintain high standards of quality and presentation, while ensuring kitchen hygiene and safety. You will work in a fast-paced environment with opportunities to develop culinary skills, benefit from industry-leading training, staff discounts, and a supportive team culture aligned with

Qualifications

  • Proven experience as a commis chef or similar role in a hotel or restaurant setting.
  • Strong knowledge of food preparation and cooking techniques.
  • Willingness to develop culinary skills and work in a fast-paced environment.
  • Good communication skills and ability to work as part of a team.

Responsibilities

  • Prepare and cook a range of dishes to menu specifications.
  • Assist senior chefs with food preparation.
  • Maintain cleanliness and hygiene standards in kitchen and prep areas.
  • Follow all food safety regulations and health regulations.
  • Work flexible hours, including evenings and weekends.

Skills

Experience as Commis Chef
Food preparation techniques
Team player
Flexibility hours

Job description

Aimbridge Hospitality EMEA is seeking a Commis Chef to join our busy hotel kitchen. You will work as part of a kitchen team preparing and cooking dishes to menu specifications.

You will support senior chefs and help maintain high standards of quality and presentation, while ensuring kitchen hygiene and safety. You will work in a fast-paced environment with opportunities to develop culinary skills, benefit from industry-leading training, staff discounts, and a supportive team culture aligned with

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