Commis Chef — Summer Season

Larder section in a harbour restaurant that trades hard from the June bank holiday to the end of the regatta season. A real brigade, a real section, and a chef de partie who has taken our people before.

What you will do

• Set up and run the larder section for lunch and dinner, working to recipe cards and plate specs.
• Handle the day-boat fish delivery: check, ice, label and rotate before the section opens.
• Call back dockets clearly, plate to the pass within ticket times and hold your section through a 200-cover Saturday.
• Keep allergen separation on the section — dedicated boards, colour-coded tools and clean-down between orders.

What we are looking for

• Six months of kitchen experience, or the Hearth & Hire training block plus a completed paid trial shift.
• Working knowledge of the 14 declarable allergens under EU Regulation 1169/2011.
• Availability for split shifts across Thursday to Sunday for the full season term.
• Non-EEA applicants: passport, qualifications and training certificates in hand so the permit file can be lodged early.

Good to know

• Start: Season contract, 1 June to 30 September
• Department: Culinary
• Open to non-EU nationals — the venue sponsors the seasonal employment permit