Location: The George Inn, Sandy Lane - SN15 2PY
Positions available: Chef de Partie, Commis Chef, Kitchen Porter
Position Types: Full-Time / Part-Time
Reports To: Head Chef / Sous Chef
1. Kitchen Porter (KP)
Role Overview:
The Kitchen Porter is the backbone of the kitchen, ensuring high standards of hygiene, cleanliness, and organization. You will keep the kitchen clean, safe, and fully stocked with clean equipment so the cooking team can run smoothly during busy service.
Key Responsibilities:
- Maintain clean, sanitized work areas, dishwashing stations, and kitchen equipment.
- Wash cookware, utensils, cutlery, and glassware using commercial dishwashers and manual pot-washing stations.
- Unload food deliveries, organize dry stores and walk-in fridges, and ensure stock is safely stored.
- Dispose of kitchen waste, recycling, and food scraps adhering to health and safety regulations.
- Assist chefs with basic kitchen preparation tasks (e.g., peeling vegetables) during peak hours if requested.
Requirements & Skills:
- Prior experience in a fast-paced commercial kitchen is preferred, but not required (training provided).
- Strong physical stamina and ability to stand, lift heavy items, and work in a warm environment.
- High attention to hygiene, food safety, and cleanliness.
- Reliability, punctuality, and a strong work ethic.
2. Commis Chef
Role Overview:
The Commis Chef is an entry culinary role working under senior chefs to learn core cooking techniques, knife skills, and kitchen operations. You will support preparation across all stations while developing your professional skills.
Key Responsibilities:
- Prepare raw ingredients according to chef instructions (washing, chopping, portioning, marinating).
- Assist Chefs de Partie in running stations during prep and service.
- Ensure stock rotation (FIFO - First In, First Out) and proper labeling/dating of all food items.
- Maintain a clean, organized, and sanitary workstation at all times.
- Follow food safety, hygiene, and allergen management standards strictly.
Requirements & Skills:
- Formal culinary qualification (e.g., NVQ Level 1/2 or equivalent) or equivalent hands-on kitchen experience.
- Basic knife skills and foundational knowledge of kitchen safety/hygiene standards.
- Eagerness to learn, take instruction well, and work as part of a tight-knit team.
- Ability to stay calm and organized under pressure during busy services.
3. Chef de Partie (CDP)
Role Overview:
As a Chef de Partie you will take full ownership of a specific section of the kitchen. You will oversee station prep, execute dishes to high visual and culinary standards during service, and help guide junior staff.
Key Responsibilities:
- Manage and run a designated section efficiently throughout prep and service.
- Cook and plate high-quality dishes according to specified specs, portions, and presentation guidelines.
- Control wastage and assist with station inventory management and ordering recommendations.
- Train and mentor Commis Chefs or apprentices working on your station.
- Ensure strict adherence to Food Safety (HACCP), hygiene guidelines, and temperature control logs.
Requirements & Skills:
- 2+ years of experience as a Commis Chef or Chef de Partie in a fast-paced, high-volume kitchen.
- Solid technical cooking skills and strong station-management capabilities.
- In-depth knowledge of health, safety, and allergen compliance regulations.
- Excellent communication, time-management, and leadership qualities under pressure.
Good Rates of pay, good tronc/service charge split equally between staff not management!
Pay: £10.00-£15.00 per hour
Work Location: In person
