Pastry Commis Chef London
Job description
The Berkeley Kitchen Full time A fantastic opportunity has arisen for an experienced and passionate Commis Chef to join the Pastry Kitchen team at The Berkeley. With an independent spirit and an eye for style, The Berkeley is the epitome of modern British luxury. Rooms are furnished by leading designers, and London’s original fashionista afternoon tea ‘Prêt-à-Portea’ is served daily in the Collins Room. The Berkeley is perfectly positioned between Hyde Park, fashionable Knightsbridge and the residential neighbourhood of Belgravia. Its signature experiences include the famed Blue Bar, The Berkeley Bar & Terrace, Michelin-starred dining in ‘Marcus’ by Marcus Wareing and our Bamford Health Club & Spa. Main Duties & Responsibilities As a Commis Chef you will assist the kitchen brigade in the daily preparation, mise-en-place and service of food ensuring that the highest standards are maintained at all times and that your section, equipment and utensils are always kept clean and tidy. Main responsibilities of the Commis Chef include, but are not limited to: Assist that food is prepared and presented to the highest standards as required by the Hotel. Produce food as directed by the Sous chef /Chef de Partie and to present it at the times required. Maintain high standards of personal hygiene and that the cleanliness of lockers, showers / toilets and changing rooms are maintained to the required standard of the Hotel. Contribute in maintaining an excellent level of service in conjunction with the minimum requirement of the LQA standards at all times. Entry Requirements Successful candidates for the Commis Chef will demonstrate genuine dedication to The Berkeley and show a commitment to consistent quality in our product and service. The ideal candidate will be a team player who is a fast learner, adaptable and has exceptional interpersonal and communication skills. This is an exciting role for a talented individual who is looking for a new challenge and wants to join a fast paced and high performing team renowned for their approach and delivery of unparalleled service. We anticipate applicants will have previous experience in a similar role within a luxury hotel environment. Benefits Package Here at Maybourne, we strive to reward our employees for the incredible work they do every single day. In return for your hard work and dedication we offer you: Financial Stability Excellent salary package. Family Friendly company policies including enhanced Maternity and Paternity Pay. Holiday allowance increase after 3 and 5 years of service. Travel Season Ticket Loans. Pension Scheme*. Health and Wellbeing Support Subsidised monthly Podiatrist and Masseuse treatments. Flu vaccination vouchers*. Eye test vouchers and contributions towards glasses*. 24-hour employee assistance helpline. On and off-site Occupational Health Service. Death in Service salary contribution. Various wellbeing activities focused on mental and physical health. A complimentary state-of-the-art all-day dining staff restaurant serving a range of nutritious meals. Recognition and Career Development Referral Scheme ‘Introduce a Star’ where you can earn up to £1,500*. Instant employee recognition and award programme with generous prizes. Employee of the month nominations with generous prizes. Additional paid day off to celebrate your Birthday. Internal transfer and promotion opportunities. In-house training and development team with a strong focus on career progression and personal growth. Long service awards. Memorable experiences Preferential room rates of £50 per overnight stay for yourself or your family across the Maybourne Hotel Group. Hotel Guest Experience Stay* including an overnight stay and wining and dining at our renowned restaurants and bars. 50% Food and Beverage discount* across the Maybourne Hotel Group. Social events (Annual Awards, Summer Maybourne Picnic, Welcome to Work, Annual Staff Party, Annual Staff Children Party, etc.) Wedding and Baby gifts. Retirement functions. Terms and conditions apply to all benefits.
