Commis Chef: Creative Kitchen, Training & Free Meals

The Arts Club - Ofelia - Kitchen

City of Westminster

On-site

GBP 17,000 - 21,000

Full time

14 days+
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Benefits offered by this job

Private medical benefits
Life Assurance
Long Service Awards
Rewards Scheme
Discounts on food & beverage

Job summary

The Arts Club - Ofelia - Kitchen in London is inviting applications for a Commis Chef to join our professional kitchen team. You will gain hands-on experience across the kitchen while upholding high standards of quality, hygiene, and presentation.

Working alongside experienced chefs, you will develop your culinary skills and support daily kitchen operations in a hospitality-focused environment.

Qualifications

  • Prior experience as a Commis Chef or Kitchen Assistant in a restaurant/hotel/hospitality setting.
  • Passion for food and hospitality.
  • Basic knowledge of food preparation and cooking techniques.
  • Understanding of food safety and hygiene practices.

Responsibilities

  • Support the Chef de Partie and senior chefs with daily kitchen operations.
  • Prepare, cook, and present dishes to high standards.
  • Complete mise en place and keep your section ready for service.
  • Follow recipes, portion controls and presentation guidelines.
  • Help maintain food hygiene, health and safety, and cleanliness.
  • Assist with stock rotation, storage and waste minimisation.
  • Collaborate with the wider kitchen team for smooth service.
  • Continue learning and developing culinary skills on the job.

Skills

Commis Chef experience
Hospitality passion
Food preparation basics
Food safety and hygiene

Job description

The Arts Club - Ofelia - Kitchen in London is inviting applications for a Commis Chef to join our professional kitchen team. You will gain hands-on experience across the kitchen while upholding high standards of quality, hygiene, and presentation.

Working alongside experienced chefs, you will develop your culinary skills and support daily kitchen operations in a hospitality-focused environment.

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