Commis Chef - Aloft London Excel

Aloft Hotels; Greater London; Sur place; GBP 25 000 - 30 000; Plein temps

Avantages offerts par ce poste

Service charge

Résumé du poste

Aloft Excel in London is hiring a Commis Chef to provide high-quality service across food outlets for internal and external guests. The role requires working with the kitchen team to prepare and present dishes to specification.

Working at a dynamic hotel environment, you will assist in mise en place, support Chef de Partie, and help maintain quality and safety standards while adhering to hotel policies. Full-time hours with potential overtime apply.

Qualifications

• Excellent communication and listening skills.
• Creative and proactive approach to kitchen tasks.
• Reliable and able to work both independently and as part of a team.
• Good English language skills and basic culinary knowledge.

Responsabilités

• Assist Chef de Partie with mise en place and prep.
• Support CDP and Sous Chef with menu production and taste panels.
• Ensure food quality and quantity meet recipes and records.
• Maintain cleanliness and stock control; follow FIFO and safety rules.
• Assist in cross-training and cover other sections as required.

Connaissances

Strong communication

Innovative

Proactive

Teamwork

Basic cooking

Knife skills

Formation

English proficiency

NVQ 1/2

Description du poste

Additional Information

Service charge

Job Number

26133418

Job Category

Food and Beverage & Culinary

Location

One Eastern Gateway Royal Victoria Dock, London Londo E16 1FR, United KingdomVIEW ON MAP

Schedule

Full Time

Located Remotely?

N

Position Type

Non-Management

Pay Range:

GBP 27,501.80 Annual salary

Job Summary

To provide an effective service and high quality product in all food outlets for external and internal customers.

SCOPE/BUSINESS CONTEXT

• A Full Time position based at Aloft Excel.
• Number of Direct Reports – 0
• Titles of Direct Reports – 0

CANDIDATE PROFILE

Experience:

• Previous experience working in the capacity of Commis Chef within a Kitchen of similar set-up or larger sized operation.

Skills And Knowledge

• Strong Communication skills (verbal, listening, writing)
• Innovative
• Pro-active and reliable
• Able to work alone and within a team
• Basic cooking skills
• Knife skills

Education or Certification

• Good level of English essential
• NVQ 1&2

SPECIFIC DUTIES

• Assist Chef de Partie with taste panels and menu classes.
• Discuss food production problems through with CDP and Sous Chef.
• Chef quality and quantity of mis en place and report any problems to the Chef de Partie.
• Minimise food wastage by good rotation of food items – First in First out (FIFO).
• Make sure sections are set up properly and on time for each meal period.
• make sure food is prepared to all recipes and use records
• Ensure all ingredients are of the correct quality and quantity
• Fill out steak charts and update daily.
• Fill out food production charts on a daily basis and pass on to the Chef de Partie for checking and signature.
• Fill out temperature charts on daily bases.
• Follow and enforce the ‘Clean as you go’ policy, and keep work areas and fridge’s tidy at all times.
• Be able to work on other sections when needed and take part in cross training when directed.
• Be able to assist in preparation of food items in other sections.
• All food items for preparation and storage must apply to the hotel company guidelines and in compliance with the 70-point checklist.
• Attend all department meetings on or off duty (off duty will be paid).
• Take on all job related training for Commis
• Do not leave or hand over the shift until the station has been checked by the Chef de Partie or Sous Chef.
• Notify supervisor of any issues or complaints as and when they arise.
• Be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal.
• Follow all kitchen regulations as outlined and directed.
• Take on any other reasonable request made by hotel management.
• Breaks and meals – as laid down in the staff handbook, 2x15 minutes and 1x30 minutes for lunch and dinner depending on hours of work.
• If sick, report to and contact the kitchen manager on duty and then follow SSP procedure as laid down in the staff handbook.
• No associates to be on the property after working hours without authorisation of Manager.
• Overtime will be approved as and when business levels demand.
• Any violation of the above will be subject to disciplinary action

Other

• Performs other related tasks as assigned by management.
• Complies with Marriott International Hotels Limited Regional Office policies and procedures.
• Working hours as required to do your job but normally not less than 40 hours per week.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Aloft, we aren’t your typical hotel—but we aren’t too cool for school either. We’re here to be our guests’ launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they’re in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We’re looking for confident self-expressers who aren’t afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.