Commis Chef

Le Strange Arms; Newmarket; On-site; GBP 18,000 - 22,000; Full time

Benefits offered by this job

Training from day one

Career progression

Staff meals

Staff discounts

OTE earnings potential

Job summary

The Packhorse Inn in Moulton, near Newmarket, is seeking a Commis Chef to learn and grow in a Rosette kitchen. You’ll support the brigade across prep, cooking and plating, building skills toward Chef de Partie.

The role offers £13 per hour base, troncs to around £16 with OTE, a 45-hour week rota, meals, staff discounts and clear internal progression across East Anglia.

Qualifications

• No formal experience required, willingness to learn and hard work are valued.

Responsibilities

• Support chefs across prep, cooking and plating.
• Learn Rosette-level techniques and kitchen routines.
• Assist with station setup and hygiene practices.

Job description

Commis Chef – The Packhorse Inn, Moulton

£13 per hour + tronc (c.£16 per hour OTE) + perks

Full-time | Bridge Street, Moulton, Newmarket CB8 8SP

Two AA Rosettes. Suffolk Pub of the Year.

On the edge of Newmarket, the home of British horse racing, The Packhorse Inn is a proper village pub with 16 newly refurbished bedrooms and a passionate kitchen at its heart. We’re a 2 AA Rosette kitchen and winner of Suffolk Pub of the Year, led by one of the most creative chefs in Suffolk. Our menu follows the seasons: game, fish and vegetables when they’re at their best. Each month we run special menus: Butcher’s Best, where we break down half a Suffolk cow, and Fisherman’s Catch, where we cook whatever the boats land. We also host wine dinners, sharing suppers and other events, and serve one of the best roasts around.

The role

We’re looking for a Commis Chef who wants to learn properly and build a real career in great kitchens. You’ll start by supporting our chefs across the sections: prepping, cooking and plating, and learning the techniques behind Rosette-level food. As your confidence grows, you’ll take on more responsibility. You don’t need years of experience. What matters is that you’re keen, hardworking and hungry to learn. Working alongside our Head Chef and brigade, you’ll pick up more in a few months than you would in years elsewhere.

What you’ll bring

• A genuine passion for food and a desire to learn
• Some kitchen experience or a catering qualification is a bonus, but not essential
• Care and attention to detail, even on the small jobs
• A positive attitude, reliability and a willingness to muck in
• Good habits around cleanliness and food safety, or a willingness to learn them
• Curiosity about seasonal, local produce and where your ingredients come from

What you’ll get

• £13 per hour basic
• Tronc on top, bringing OTE to around £16 per hour
• Proper training from day one. You’ll learn butchery, fish prep, sauces, pastry and more from chefs who cook at the highest level.
• A clear path to Chef de Partie and beyond. We’re a growing group of pubs and hotels across East Anglia, and we promote from within, with structured development and mentoring from our Head and Regional Chefs.
• Industry-accredited, nationally recognised qualifications as you progress
• Team and individual incentives, including staff days out and trips abroad
• Flexible 45-hour-per-week rota
• Good staff food every shift, made with the same produce we serve our guests
• Discounts on food and rooms
• High-street discounts, plus reward and recognition prizes
• Referral scheme worth up to £1,500 per hire
• The chance to work and learn alongside talented teams at our sister pubs and kitchens

Ready to start your journey in a great kitchen?