Commis Chef @ Vintry Kitchen & Mercer Roof Top Terrace (New Opening)

NEW OPENING | IMMEDIATE START | FULL-TIME 48 HOURS PER WEEK | GREAT BENEFITS

We are looking for a strong Commis Chef to join our team at Vintry & Mercer Hotel.

As Commis Chef your role will be to assist all chefs in the production and preparation of food. As well as being passionate about cooking you must be hardworking, committed and must possess a love of good seasonal produce.

You will be working alongside a team of talented chefs who share the same passion led by the Executive Chef – Chris Golding.

Scroll down for more information about the concept and a few recipes to give you an idea of what you will be part of.

Interested and want to be part of the opening team then send your CV today!

VINTRY KITCHEN
Vintry Kitchen is an Asian tapas eatery on the ground floor, with a menu that pulses with fresh, bold Asian flavours from morning to night. Wine is central to our approach — close to the hotel, merchant sailors landing from Bordeaux used to store their wines. At Vintry Kitchen, our wine is tapped straight from the large barrels lining the gantry. Our dishes incorporate the flavours of Asia, from the salty tang of miso and the fiery kick of kimchi, to the freshness of yuzu and gentle heat of wasabi — each dish served on small plates, perfect for sharing.

Examples of our Asian inspired dishes guests will be able to enjoy are Asian Tapas dishes such as Steamed Buns, Sandos (Japanese Style Sandwiches), Sea Trout Sashimi with Mango Miso, Scottish Scallops with Cucumber and Yuzu & Caviar.

MERCER ROOF TERRACE
Mercer Roof Terrace, on the top floor of Vintry & Mercer, takes in the sweep of London’s skyline, from the dome of St Paul’s Cathedral to the glass tip of The Shard. Here guests can dine al fresco above the city lights. Inside, the atmosphere is warm and convivial, with floor-to-ceiling glass doors opening wide to the night’s sky.

Some of the dishes on the menu include Grilled Dover Sole, Cockles & Sea Herbs served with Chervil Aioli, Scottish Lobster with Espelette Butter. The menu will also feature different cuts of steak which will have undergone different ageing processes, such as The Tomahawk, Ribeye, Bulls Heart, Sirloin.

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In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK.