Commis Chef (Fixed Term Contract until January 2026)

at  Hotel Chocolat

CLOSING DATE

25/10/2024
As we continue our mission to make people happy through chocolate, we’re looking for a Commis Chef to join our Retail team on a fixed term contract until 12th January 2026.
Please note: given the requirements of this position, you will need to be fully flexible to work alternate weekends and be able to start at 4am, working through to 12pm over five days a week.
As a Commis Chef in a bakery setting, you will assist in various aspects of the baking operations. Your primary responsibilities include preparing and executing high-quality bakes, including viennoiserie, (sweet & savoury) and pastries.
Supporting the production planning and maintain the cleanliness of the kitchen, ensuring all baked goods adhere to the establishment’s quality standards. You will also assist in training junior staff and maintaining inventory levels. The position demands a fundamental understanding of culinary techniques, strong communication skills, and the ability to work effectively under pressure.
As well as a competitive salary and a range of company benefits, you’ll receive 50% discount on all products, and a 70% discount for you and your guests when you stay at our Rabot Estate hideaway on the paradise island of Saint Lucia.

• Creating a collaborative kitchen environment focused on teamwork, communication, and continuous improvement.
• Making high-quality bakes and viennoiserie (sweet & savoury) and pastries, including pain au chocolat, scones, chocolate brownies and traditional cakes.
• Maintaining strict adherence to food safety and hygiene standards while optimizing kitchen operations for efficiency.
• Collaborating with the Development Head Chef to execute our bakery menu.
• Ensuring consistency in food quality and presentation across all products produced in the bakery.
• Leading by example - demonstrating passion, dedication, and a commitment to delivering memorable food experiences.
• Baking Techniques: Mastery of baking techniques, including mixing, kneading, proofing, shaping, and baking, to consistently produce high-quality baked goods with excellent texture, flavour, and appearance.
• Quality Control: Diligent in maintaining strict quality standards for all baked goods, conducting regular inspections and tastings to ensure consistency in taste, texture, and appearance.
• Food Safety: Thorough understanding of food safety regulations and best practices, including proper handling, storage, and procedures to maintain a clean and safe working environment.
• Time Management and Organization: Efficient multitasker with the ability to prioritize tasks, manage time effectively, and meet production deadlines in a fast-paced bakery environment