Commis Chef | Up to £31,500 | Progression & work life balance in Beaconsfield
We're recruiting a Commis Chef to join an experienced kitchen team in Beaconsfield, ideal for someone looking to develop their skills and enjoy a balanced, rewarding career.
This Chef position offers the chance to work closely with an experienced Head Chef, learning every aspect of a professional kitchen while contributing to high-quality, fresh food for members and events in Beaconsfield.
What you'll gain from this role
- Salary of £29,000 - £31,500 depending on experience
- Permanent Commis Chef opportunity with long-term development
- Excellent work-life balance with daytime-focused catering hours in Beaconsfield
- Supportive, people-focused environment with real flexibility
- Personal and professional development from a highly experienced team
Your role as Sous Chef
- Learning From a great team and putting it into practise
- Supporting the Head Chef & Senior Sous in the daily running of the kitchen
- Delivering consistently high-quality fresh food
- Producing starters, mains and desserts across all sections
- Supporting events, lunches and dinners
- Assisting with menu development, daily specials and recipes
- Maintaining food safety, hygiene and cost controls
What we're looking for
- a Chef that wants development and progression
- Strong attention to detail and pride in presentation
- Passion for learning, teamwork and great service
- Someone keen to grow into an excellent Chef
- A flexible approach, especially during events,
This role is perfect for a developing Chef who wants structured progression, mentorship while still being involved in exciting events and quality food.
If you're ready to take the next step as a Commis Chef in Beaconsfield, apply now and start building a career where your development truly matters.
Apply now
Consultant: Bradley Baxendale
Job Number: 934800 / INDCHEFS
Job Title: Commis Chef / Demi Chef /Chef
Location Beaconsfield
Platinum Recruitment is acting as an Employment Agency in relation to this vacancy.
