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Commis Chef

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Overall Purpose of the Role


Under the supervision of the Head Chef, the Commis Chef will prepare, assemble and assist with cooking dishes to a high-quality standard that meets the customer and client expectations. This includes all menus (Core, Retail, Hospitality and Functions). The Commis chef will also be required to assist in the general cleaning of the kitchen, maintaining a high standard of hygiene.



Key Accountabilities

  • Adhere to all client and company Health & Safety policies and procedures at all times e.g. Food Handling, COSHH, uniforms & PPE, Manual handling, Fire procedures and Quality Control.   
  • Maintain the cleanliness of all kitchens and surrounding working areas ensuring health & safety hazards, issues, near misses & accidents are reported to your line Manager at the earliest opportunity
  • Prepare, cook and assemble dishes in line with specific menus.
  • Ensure food production methods and all meals are delivered to the required quality standards at the specified times to create a consistent customer experience
  • Ensure all equipment and machinery is in safe working order; all faults/repairs are reported to your line Manager at the first opportunity
  • Provide the highest level of customer service by demonstrating the ESS Way values and behaviours at all times to colleagues, customers and clients
  • Assist with the processing of orders via nominated systems by using the correct approved Compass vendors
  • Assist with the receipt, correct storage and quality of food supply and report any concerns or observations to your Line Manager
  • Ensure the recovery and storage of food and correct labelling procedures are followed
  • Follow all recipes provided to ensure full compliance with nutritional/dietary requirements
  • Assist with conducting and monitoring all stocktaking procedures ensuring minimal risk of waste
  • Attend regular training as directed by your line Manager according to the requirements of the company.
  • Undertake other general tasks which may from time to tome be required by, and deemed reasonable by your line manager.
  • Be flexible and comply with any reasonable requests made by your line Manager including if necessary, working within other units within reasonable distance




Person Specification


  • A good communicator, able to liaise confidently with customers and engage/develop team members
  • A positive attitude and committed to high levels of customer care


  • An enthusiastic individual with a passion for working in a catering environment


  • Integrity – Respects colleagues & customers
  • Health & Safety – Follows the right procedures and challenges unsafe behaviour
  • Can Do – Is flexible and takes initative
  • Passion – Is positive & proud of doing a great job
  • Responsibility – Takes ownership and doesn’t leave things to others or say ‘it’s not my job’
  • Teamwork – Shares knowledge and experience with other team members





  • IT literate
  • City and Guilds 706/3 or NVQ level 3 or equivalent
  • Knowledge and experience of food hygiene
  • Level 2 English & Maths