Commis Chef, Broughton in Furness

Casual Commis Chef Delta Hotels by Marriott Preston

Reporting into: Senior Sous Chef, Executive Head Chef

This job description sets out the current duties of the job role that may vary from time to time without changing the general character of the job role or the level of responsibility entailed.

Job Purpose

As a Commis Chef, you will play a vital role in supporting the culinary team in delivering exceptional food experiences for our guests. Working under the supervision of senior chefs, you will assist in the preparation, cooking, and presentation of dishes in line with hotel standards and brand expectations.

Key Responsibilities Food Preparation & Cooking

• Prepare ingredients and assist in cooking dishes according to established recipes and standards.
• Maintain high levels of quality, taste, and presentation for all menu items.
• Support senior chefs with mise-en-place, plating, and service during busy periods.
• Follow portion control guidelines and minimise food waste.
• Ensure all food is prepared and stored in line with health, hygiene, and safety regulations.

Kitchen Operations

• Keep all workstations clean, organised, and compliant with food hygiene standards.
• Follow daily cleaning schedules and assist in maintaining kitchen equipment.
• Handle and store ingredients properly to maintain freshness and quality.
• Assist in stock rotation, labeling, and storage management.
• Report any maintenance or equipment issues promptly to the Head Chef or Senior Sous Chef.

Teamwork & Collaboration

• Work collaboratively with other chefs and kitchen staff to ensure smooth kitchen operations.
• Communicate effectively with team members to support service efficiency.
• Maintain a positive and respectful attitude towards colleagues and other hotel departments.
• Participate in daily briefings and handovers to stay informed on menu updates and service priorities.

Communication and Working with Others

• Take an active role in learning new techniques, recipes, and cooking methods from senior chefs.
• Attend training sessions and participate in culinary development programmes as directed.
• Seek feedback to continuously improve personal performance and skill level.
• Demonstrate curiosity and creativity in exploring new ingredients and trends.

Cash & Bank Handling

• Adhere to all food safety, hygiene, and HACCP standards at all times.
• Follow all hotel policies and standard operating procedures related to kitchen operations.
• Wear the correct uniform and personal protective equipment (PPE) as required.
• Report any accidents, injuries, or unsafe practices immediately.
• Support the hotel’s sustainability and waste-reduction initiatives.

Working Pattern

• Work flexibly on a scheduled shift rota across Monday – Sunday, including public holidays.
• Be adaptable to cover staffing shortfalls and business priorities to ensure operational continuity.
• Perform other tasks as assigned by management.

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