Are you passionate about fresh, nutritious food and eager to kick-start your culinary career in a dynamic and supportive kitchen environment?
Do you dream of working with high-quality ingredients, leaning from experienced chefs, and growing your skills every day?
Join us at Ragdale Hall Spa as a Commis Chef and take an exciting step on your journey to becoming a professional chef. You’ll work as part of a skilled team that values creativity, quality, and a love for wholesome cooking.
As a Commis Chef, you’ll gain hands-on experience in a fast-paced kitchen that serves up to 250 covers per service, all while receiving expert guidance and mentoring from our senior chefs. You’ll be involved in every aspect of food preparation, from freshly baked breads to homemade desserts, with a real opportunity to develop and thrive.

QUALIFICATIONS & SKILLS REQUIRED:

• NVQ Level 2 or equivalent in food preparation or professional cookery and Level 2 Hygiene qualifications are desirable.
• Experience in a professional kitchen.
• A strong interest in fresh, nutritious food and a desire to work in a health-conscious kitchen.
• Team player with good communication skills and a positive attitude.
• A basic understanding of kitchen hygiene, food safety, and allergens.
• A can-do mindset with the motivation to grow within a supportive team.

• Assist in preparing meal ingredients, including seasoning meats and washing, peeling, and chopping fruits and vegetables.
• Prepare basic salads, sauces, and other components as directed by senior chefs.
• Receive and check deliveries, ensuring all items meet quality standards and match orders.
• Monitor stock levels and inform supervisors when ingredients or supplies are running low.
• Ensure all food items past their expiry are properly discarded and that storage areas are kept organised.
• Maintain a clean and hygienic workstation, carrying out regular cleaning duties as required.
• Support with plating and presentation of dishes, following guidance from senior chefs to meet service standards.
• Show initiative and a willingness to develop culinary knowledge and techniques.