Commis Chef

At Gilpin Hotel & Lake House, we proudly offer two distinct luxury establishments situated on separate estates, yet operated seamlessly as one cohesive team. Whether you opt for the laid-back ambiance of Gilpin Hotel or the distinct combination of hotel and country house at Gilpin Lake House, your experience with us is designed to be effortlessly harmonious. 

Gilpin Hotel & Lake House are part of the prestigious Pride of Britain Hotels and we are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners.

A Commis Chef

• Assists in the preparation of ingredients, including cutting, chopping, and measuring, ensuring all ingredients are ready for cooking according to the recipes and instructions provided.

• Helps in setting up the cooking stations before service, ensures all necessary equipment, tools, and ingredients are available and ready for use. Keeps workstations clean, organised, and properly stocked throughout the shift.

• Executes basic cooking techniques, such as grilling, frying, sautéing, and baking. Prepares dishes under the guidance of senior chefs. 

• Follows recipes and portion control guidelines to ensure consistency and presentation standards are met.

• Adheres to strict food safety and hygiene standards, including proper handling, storage, and labelling of ingredients. Maintains a clean, tidy, organised and safe working environment at all times, following all health and safety regulations.

• Works closely with other members of the kitchen team, communicates effectively to ensure smooth operations. Assists colleagues when needed and follows instructions from senior chefs.

• Contributes ideas and suggestions for new menu items, presentations, and improvements in collaboration with the culinary team. Provides feedback on the feasibility and practicality of new recipes or techniques.

• Monitors the quality and taste of dishes throughout the cooking process, adjusts seasoning or cooking times as needed. Reports any quality or consistency issues to senior chefs for resolution.

• Improves culinary skills and knowledge continuously, by staying updated on industry trends, techniques, and new ingredients. 

• Seeks guidance and actively participates in training programs and workshops.

• Is presentable at all times in clean pressed uniform, with long hair tied back.  Attention to personal hygiene is also extremely important.

• Culinary qualification or experience in a professional kitchen.

• Food hygiene qualification is essential.

• Basic knowledge of cooking techniques, food preparation, and kitchen equipment.

• Understanding of food safety and hygiene standards and the ability to follow them strictly.

• Strong teamwork and communication skills to effectively collaborate with the kitchen team.

• Ability to work efficiently in a fast-paced, high-pressure environment.

• Flexibility to work evenings, weekends, and holidays, as per the demands of the restaurant.

• Physical stamina and dexterity to stand for long periods, lift heavy pots and pans, and perform repetitive tasks.  

• Can act as a First Aid Aider or Fire Warden in the event of an accident or emergency.

Salary: £11.75 per hour (equating to £30,550)

Gratuities: £150 - £230 per month

Accommodation: subsidised accommodation available on site or in local town (when available)

Staff transport: provided free between staff houses and hotel

Hours: 50 per week

• Canteen
• Company events
• Company pension
• Discounted or free food
• Employee discount
• Free parking
• Gym membership
• On-site parking