Breakfast Chef (Lodge)

Want to grow as a chef? This city hotel kitchen in Brits gives you real stations and real volume. Bring a calm head on busy days and you'll be fine.

The work is in Brits, North West, so you'll need a reliable way to get there every day. Most weeks are 45 hours, in line with the BCEA.

• Help cost recipes and track waste on the weekly sheet.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Cook steaks, burgers and grills to the temperature on the docket.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Bake breads, pastries or desserts for the morning buffet.
• Run your station during service and call back every ticket from the pass.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Weekend, holiday and evening work is part of the deal
• Good knife skills and you can prep at speed
• Comfortable in heat, on your feet, for long split shifts
• 1 to 3 years in a busy commercial kitchen

• Transport allowance for split and late shifts
• Two staff meals per shift
• Live-in accommodation at lodge postings
• On-the-job training with a path to chef de partie

• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.