Commis Chef (Live-In Available)

Burlington Hotel; Ullapool; On-site; GBP 20,000 - 25,000; Full time

Job summary

Burlington Hotel is seeking a Commis Chef for its Highland location. In this role, you will support the kitchen team in delivering high-quality dishes throughout all meal services, including breakfast, lunch, and dinner.

The ideal candidate should have a passion for food and the ability to work in a fast-paced environment. This position offers opportunities for training and career progression within the hotel.

Qualifications

• Previous experience in a kitchen environment preferred but not essential.
• Flexibility to work early mornings, evenings, weekends, and holidays.
• Willingness to learn and develop culinary skills.

Responsibilities

• Assist in the preparation and cooking of dishes under the direction of senior chefs.
• Prepare and cook breakfast items such as eggs and pastries.
• Assist in the preparation and execution of dinner service.

Skills

Basic knowledge of food preparation and cooking techniques

Strong teamwork and communication skills

Ability to work under pressure

Understanding of food hygiene and safety standards

Job description

Location: Scottish Highlands
Department: Kitchen / Food & Beverage
Reports To: Head Chef / Sous Chef

Job Overview

As a Commis Chef in our Highland Hotel, you will support the kitchen team in delivering high‑quality dishes across breakfast, lunch, and dinner service. You will assist in food preparation, maintain kitchen hygiene standards, and contribute to a smooth and efficient kitchen operation in a fast‑paced hospitality environment.

Key Responsibilities

General Duties

• Assist in the preparation and cooking of dishes under the direction of senior chefs.
• Maintain high standards of food quality, presentation, and consistency.
• Ensure compliance with food hygiene, health, and safety regulations (HACCP).
• Maintain cleanliness and organisation of workstations at all times.
• Support stock rotation (FIFO), storage, and inventory control procedures.
• Work collaboratively with the kitchen brigade to ensure efficient service.
• Report equipment faults, shortages, or issues promptly.

Breakfast Shift Responsibilities

• Prepare and cook breakfast items such as eggs, bacon, sausages, pastries, cereals, and continental offerings.
• Set up and maintain breakfast buffet or service station.
• Ensure timely replenishment of food items and maintain presentation standards.
• Accommodate guest dietary requirements (e.g., vegetarian, gluten‑free).
• Assist with early morning kitchen preparation and mise en place for later services.

Lunch Shift Responsibilities

• Assist in preparing light meals, sandwiches, soups, salads, and daily specials.
• Support service for bar meals, café offerings, or restaurant lunch menus.
• Ensure quick turnaround and efficient service during busy periods.
• Maintain portion control and consistency in plating.
• Contribute to prep work for dinner service where required.

Dinner Shift Responsibilities

• Assist in the preparation and execution of dinner service, including starters, mains, and desserts.
• Follow recipes and plating specifications set by senior chefs.
• Work on assigned sections (e.g., starters, garnish, pastry) under supervision.
• Ensure smooth coordination with the team during peak dinner service.
• Help with kitchen close‑down, cleaning, and preparation for the next day.

Skills & Experience Required

• Previous experience in a kitchen environment (preferred but not essential).
• Basic knowledge of food preparation and cooking techniques.
• Understanding of food hygiene and safety standards.
• Ability to work under pressure in a fast‑paced environment.
• Strong teamwork and communication skills.
• Flexibility to work early mornings, evenings, weekends, and holidays.

Personal Attributes

• Passion for food and hospitality.
• Willingness to learn and develop culinary skills.
• Positive attitude and strong work ethic.
• Attention to detail and commitment to quality.
• Reliable and punctual.

Working Conditions

• Shift‑based role including early mornings, split shifts, evenings, and weekends.
• Standing for extended periods and working in a hot kitchen environment.
• Opportunities for training and career progression within the hotel.