Commis Chef

at  Fairmont

Company Description
Fairmont St. Andrews encapsulates luxury and this experience begins and ends with our colleagues. Fairmont St Andrews is one of Scotland’s most iconic 5-star luxury hotels and resorts in the home of golf.
Our 213-bedroom property is located on the outskirts of St Andrews, boasting 2 championship golf courses and an award-winning spa and leisure facility. With multiple food and beverage venues on site, including our two AA Rosette Restaurant, St Andrews Clubhouse & Grill - serving the finest Scottish steak and seafood, we are able to offer our guests a world class experience for dining and leisure activities, right here on property.
Within 20 minutes from Leuchars Railway station and 35 minutes from Dundee, we are an easy commute from numerous Scottish destinations.
Job Description
Are you passionate about cooking, learning and being creative? Are you ready for a move which will elevate your career? Then we are looking for you!
As a Commis Chef at Fairmont, St. Andrews you will play a pivotal role in our kitchen working alongside a fantastic and welcoming team.
You will have opportunities to learn and share knowledge and be part of an environment that brings the best out in you.

YOUR EXPERIENCE AND SKILLS INCLUDE:

• A minimum of 2 years experience in a similar role
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team
• Eligble to work in the UK
  Additional Information

• Together with the Chef de Partie organise the shift on the section for which he/she is working to ensure its smooth running and to ensure that all areas of the kitchen maintain Fairmont St Andrews Scotland standards.
• Under the guidance of his/her Chef de Partie organise the shift of the section with regard to mise en plas production and its service.
• To ask questions of senior chefs to find out what he/she is supposed to be doing and ensure that if they are asked to do something by a chef more senior than themselves that the task is completed as required and on time. If in doubt, always ask questions.
• To maintain good employee relations and motivate colleagues, whilst respecting each colleague’s experience.
• To work to specifications received from the Chef de Partie regarding portion control and quality as laid down in the recipe index.
• To ensure that wastage is monitored, and that there is no unnecessary waste.
  Qualifications