Commis Chef

Triple Creek Ranch; Bala; On-site; GBP 20,000 - 30,000; Full time

Job summary

An established industry player in luxury hospitality seeks a passionate Commis Chef to join their dynamic kitchen team. This full-time permanent role offers a unique opportunity to learn in a Three AA Rosette kitchen aiming for a Michelin Star. With a commitment to culinary excellence, you'll contribute to creating high-quality seasonal dishes while collaborating on menu development. Enjoy a supportive work environment in a stunning rural location, with competitive pay, gratuities, and generous staff discounts. If you're eager to kickstart your culinary career and thrive in a creative team, this position is perfect for you.

Benefits

Share of gratuities

Meals on duty

Onsite parking

Generous employee discounts

Uniform

Qualifications

• Candidates must show commitment and enthusiasm for culinary excellence.
• Willingness to learn and work effectively in a team is essential.

Responsibilities

• Maintain cleanliness and setup of the station and surrounding areas.
• Assist with ordering and stock management to minimize waste.

Skills

Commitment

Enthusiasm

Drive

Team spirit

Flexibility

High standard of personal presentation

Hygiene

Job description

Company Description

Situated next to Snowdonia National Park, Palé Hall is a destination for luxury and culinary excellence. This historic Victorian mansion features 22 bedrooms with plans for significant investment and growth over the coming year, to turn this property into a world class country house hotel.

Palé Hall has a great opportunity for a talented and enthusiastic Commis Chef to join our kitchen team. With really exciting plans for growth and investment over the coming months, particularly in our dining choices, this is a great chance for someone who's willing to learn and benefit from experience in a Three AA Rosette kitchen that’s aiming for a Michelin Star.

You’ll have a keen interest in furthering your knowledge of fine dining, with the drive and passion to succeed up the ladder. Under the direction of the senior chefs you’ll ensure that attractive seasonal food of the highest quality is produced efficiently and consistently. We’re looking for a forward thinking and creative team player who'll have a lively input in the menu planning and development process, and show awareness of health and safety and statutory compliance.

You may not already be working as a chef, we're also interested in hearing from people who are passionate about making cooking their career and looking to take the first steps. We're willing to train and develop the right people who can demonstrate commitment and the capacity to learn and work hard.

One of the AA Five Red Star hotels in Wales, with AA Three Rosettes and the coveted Michelin Green Star for food sustainability, Pale Hall currently offers two contrasting dining experiences. The Henry Robertson fine dining room with tranquil views over the lawns serves our four and seven course tasting menus, and the rustic Huntsman bistro offers more relaxed dining from a traditional la carte menu. Our food is created from locally sourced and sustainable produce with menus changing and developing as we move through the seasons.

This is a full time permanent position, five days over seven.

In return we offer a competitive salary, a share of monthly gratuities, generous staff discounts, free meals on duty, on-site parking and the chance to work in a really stunning location with a great team of people.

Palé Hall offers a supportive and rewarding working environment in delightful rural surroundings, where everyone is helped and encouraged to reach their full potential within a kind and friendly team. Please be confident that you can commute within the shift patterns of the position for which you apply.

Candidates must have the right to live and work in the UK.

Job Description

1. To ensure your station and surrounding areas are clean and set up in the appropriate manner.
2. If required, to assist in carrying out ordering and stock taking procedures in a timely manner in line with company standards and in liaison with the senior chef on duty.
3. General mis en place to produce well presented food of a high quality.
4. To help ensure that stock is managed to a consistent level and rotated accordingly.
5. To help manage stock effectively in order to minimise waste.
6. If required, to ensure temperatures are taken in accordance with food policy.
7. To communicate effectively with other departments of the hotel.
8. Company and statutory requirements to be met at all times.

Qualifications

1. Commitment, enthusiasm and drive.
2. Willingness to learn, with team spirit and a flexible attitude.
3. High standard of personal presentation and hygiene.

Additional Information

1. Full time permanent contract, five days over seven.
2. Share of gratuities.
3. Meals on duty.
4. Onsite parking.
5. Generous employee discounts.
6. Uniform.