Commis Chef (Hotel Kitchen)

You'll cook fast, clean food on the line at a wood-fired pizzeria in Worcester. This role rewards consistency more than flash.

You'll report in Worcester. Relocation is not covered for this one. Start is planned for the beginning of next month.

• Cook for banquets and conference lunches of 100 to 400 guests.
• Label, date and rotate stock using first-in, first-out.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Bake breads, pastries or desserts for the morning buffet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• You take instruction from the head chef without drama
• You know food safety basics under R638 and HACCP

• Experience with combi ovens and batch cooking
• A food safety certificate from a registered training provider

• Live-in accommodation at lodge postings
• On-the-job training with a path to chef de partie
• Two staff meals per shift

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.