Commis Chef


Permanent - Full Time
40 net hours per week
Closing Date

Role Description


  • Assists with the preparation, presentation, decoration and menu dishes including:
  • Meat dishes and meat marinades
  • Fish, shell fish and sauces for fish and shell fish
  • Garnishing techniques and methods of service for fish
  • Pastry, cakes and yeast goods
  • Petit fours and desserts
  • Prepares Regional Dishes appropriate to the hotel menu, location and guest mix.
  • Buffet Food
  • Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.
  • Attends and participates in daily briefings and other meetings as scheduled.
  • Prepares in advance food, material and equipment needed for the service.
  • Cleans and re-sets his/her working area.




  • Control supplies and minimise wastage



  • Maintain a level of broader knowledge to handle minor problems in all fields of the department.
  • Comply with hotel rules and regulations and provisions contained in the employment handbook.
  • Comply with company grooming and uniform standards.
  • Comply with timekeeping and attendance policies.
  • Actively participate in training and development programs and maximise opportunities for self development.               
  • Comply with the company corporate code of conduct at all times.
  • Familiarise yourself with our core values which link to the desired behaviours that we expect all our employees to display.
  • Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals.
  • Desire and ability to improve your knowledge and abilities through on-going training.
  • Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries.




  • Demonstrate service attributes in accordance with industry expectations and company standards to include:-
  • Being attentive to guests
  • Accurately and promptly fulfilling guest requests
  • Understand and anticipate guest needs
  • Maintain a high level of knowledge which will enhance the guest experience


  • Demonstrate a service attitude that exceeds expectations
  • Take appropriate action to resolve guest complaints
  • Appreciate the dynamic nature of the hotel industry and extend these service attributes to all internal customers.
  • Ensuring all food items are produced to company specifications.




  • To ensure that all areas under their control are maintained to a very high standard of cleanliness and safety in accordance with Company policy, Health and Safety, Statutory Requirements.
  • Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety.
  • Familiarise yourself with emergency and evacuation procedures.
  • Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of your line manager. Obtain a thorough working knowledge of the Health and Safety at Work Act 1974 specifically relating to his/her main area of duty, also to general aspects of the hotel.


Perform other duties as assigned.



  • Other ad hoc duties in support of the department, hotel and/or the Imperial London Hotel as and when required
  • Previous experience working in a commercial / professional kitchen
  • Level 2 Food Safety in Catering
  • Basic allergens qualification
  • Good command of English (equivalent to CEFR A2-B1)
  • Good communication skills
  • Competent user of MS Office – Word, Outlook, Excel
  • Confident user of IT systems

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