Commis Chef - London
St. James’ Court a Taj Hotel and Taj 51 Buckingham Gate
What does it take to be part of our Heritage?
Would you like to come and work as a Commis Chef for an international brand that is world-renowned for excellence, commitment to its employees and warmth and hospitality to its guests?
Working for the Taj Group sets you aside from other leading hotel brands worldwide. We instil a concept called Tajness into the DNA of all of our employees through our brand values of Mutual Respect and Sincere care; this means not only that we are able to offer every single guest a unique experience during their stay with us, but also the happiness in the workplace that our associates deserve.
Taj Group offers an exceptional range of dining options and bars, all within steps of Buckingham Palace and the Houses of Parliament, and each offering unique cuisines and cooking styles. The Bistro Restaurant impresses with its unique presentations and flavours created through local sourcing of fresh produce and Chefs careful selection of meats, seafood, poultry and vegetables.
Our Kona Restaurant offers an innovative interpretation of the colours, flavours and vibrancy of Southern European cuisine, marrying contemporary styling with traditional cooking techniques from Cote d’Azur to the coasts of the Mediterranean and Ligurian seas.
Benefits for the Commis Chef
·Ten complimentary nights inc: breakfast worldwide in Taj Hotels (dependant on contract), 50% discount on F&B and SPA within hotels in the Taj Group
·25% discount off treatments/products at the Wellness Centre, the hotel SPA
·The Commis Chef will be a member of our life insurance and pension scheme
·Chair massage, Chiropody treatments and Yoga
·Associate Introduction scheme
·Associate Social Events
·Uniform and meals on duty
Commis Chef - our expectations
·To carry out the mis-en-place and cooking of food items as instructed by the Chef de Partie, to the standards required.
·To ensure that you adhere to the Health, Safety and Hygiene regulations in your preparation, cooking and storage of menus items
·To take proper care of your uniform, personal appearance and hygiene in accordance with hotel policy and procedure.
·To clean all work surfaces and equipment as required by the Chef de Partie/Sous Chef
·To report any hazardous or faulty equipment to the Chef De Partie/Sous Chef
·To use the proper knife drill in order to prevent injury to yourself and others.
·To be fully familiar with the Fire and Emergency procedures
·To cover in other sections of the kitchen and restaurant staff as and when business levels determine.
·Eligibility to live and work in the UK
If this sounds like the perfect role; we’d love to hear from you!
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