Commis Chef at Eclipse Hotels Group
Bristol, England, United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

16 Jun, 25

Salary

0.0

Posted On

04 Jun, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Good communication skills

Industry

Hospitality

Description

Job Ref: EHG3024
Branch: Holiday Inn Bristol City Centre
Location: Holiday Inn Bristol City Centre, Bristol
Salary/Benefits: Competitive Salary
Contract type: Permanent
Hours: Full Time
Hours per week: 40 Hours weekly
Posted date: 14/05/2025
Closing date: 16/06/2025
Eclipse Hotels Group is an international family owned hotel group who are headquartered in West London. Our company’s current portfolio includes brands such as Holiday Inn, Holiday Inn Express and CiTi Hotels, located across the UK, Europe and the Caribbean.
An excellent opportunity has arisen for a Commis Chef at our Holiday Inn in Bristol City Centre. You will have the opportunity to join a developing employer who has the passion and drive to deliver first class service and a quality employee experience.
Great restaurant memories come from many places. The sights, sounds, smells and more importantly the food. As our Commis Chef your passion for presentation and dedication to delivering flavour will complete each guest’s experience. By taking pride in your workspace, keeping your standards high, and giving our menu the benefit of your expertise, you’ll create some of our guests’ most lasting memories.

Responsibilities
  • Prepare and present each meal that is a feast for the eyes and a treat for the taste buds. You will be turning our high standards into memorable meals for each one of our guests.
  • Measure prepare the correct amount of food as directed by your Head Chef / Kitchen Manager, reducing wastage of products where necessary
  • Attention to detail by following food safety guidelines and record keeping.
  • Know your menus and products, our guests and colleague may ask questions about ingredients, allergens and provenance.
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