Commis Chef

Job Description

Join The Wheatsheaf at an exciting time as we build on the success of our recent expansion, which has seen the addition of eight guest bedrooms and a beautiful new orangery.

You’ll be part of a talented kitchen team, working in a quality-driven environment where you’ll have the opportunity to learn, grow and develop your career within hospitality.

This is a fantastic opportunity to be part of an exciting destination venue that combines exceptional food, hospitality and guest experiences. Working alongside experienced chefs, you’ll develop your culinary skills while contributing to a kitchen committed to quality, creativity and excellence.

Role & Responsibilities:

• Assist with the preparation and cooking of dishes in line with recipes and kitchen standards.
• Ensure ingredients and mise en place are prepared and ready for service.
• Work closely with the Chef de Partie, Sous Chef and Head Chef to deliver consistently high-quality food.
• Support the correct preparation, seasoning and presentation of all dishes.
• Help maintain appropriate stock and preparation levels to meet service demands.
• Maintain a clean, organised and hygienic work area at all times.
• Follow food safety, health and hygiene procedures.
• Use kitchen equipment safely and correctly.
• Assist senior chefs with daily kitchen tasks and learn new cooking techniques.
• Contribute positively to a supportive and professional team environment.

What we’re looking for:

• Previous experience working within a gastro pub, quality restaurant or similar fresh food environment.
• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook within a high-quality food environment.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry best practices and food hygiene standards.

You Will Be:

• Passionate about food and proud of your work.
• Calm and focused under pressure.
• Adaptable and able to respond to changing priorities.
• Creative with a keen eye for quality.
• Capable of working independently when required.