Commis Chef - Events

1w1 week ago

Soho House

Banbury, GB · Full-time · £24,000 – £28,000

About this role

At Soho House, a Commis Chef supports the kitchen brigade in delivering exceptional dining experiences to members and guests. You work under the guidance of the senior kitchen team to develop culinary skills, contribute to high-quality food preparation, and uphold Club standards and values.

Your main responsibility is to ensure food delivered to members is of the highest quality. This includes preparing food before service, setting up and stocking kitchen stations, and plating to company standards. You assist across all kitchen sections in preparation and production of dishes.

In a busy kitchen environment, you maintain cleanliness and organisation of food prep areas, adhering to hygiene, food safety, and allergen procedures. You support receiving and storing deliveries with stock rotation and HACCP labelling. Teamwork is key, including assisting with team meals to meet quality and dietary needs.

Soho House provides continuous training to develop yourself personally and professionally. Programmes like Cookhouse & Tonic offer unique food and drink training and events. You demonstrate willingness to learn, seek feedback, and grow within the brigade.

Requirements

2+ years’ experience in similar capacity
Passion for food, attention to detail, and a strong desire to learn and grow
Understanding of basic food safety and hygiene practices
Positive, proactive, and respectful attitude in a busy kitchen environment
Culinary qualification (e.g., NVQ Level 1 or 2) is a plus but not essential
Must be able to demonstrate competency as outlined in the training schedule and Club School
Must be able to work flexible shifts and schedules, including weekends and holidays as needed
Ability to take direction, work in a team environment and autonomously

Responsibilities

Assist chefs across all kitchen sections in the preparation and production of dishes, ensuring consistency and attention to detail
Follow recipe guidelines, portion controls, and presentation standards as directed by the Chef de Partie or Sous Chef
Maintain cleanliness and organisation of food prep areas, adhering strictly to hygiene, food safety, and allergen procedures
Support with receiving and storing deliveries, ensuring stock rotation and correct labelling according to HACCP standards
Learn and apply kitchen techniques including knife skills, basic sauces, vegetable preparation, and plating
Ensure all mise en place is completed in line with service needs and communicated effectively to the team
Take responsibility for allocated tasks and deliver them within agreed timelines and standards
Assist with team meals, including prep and service, ensuring quality and dietary needs are met