/Commis Chef / Demi Chef de Partie – Lancashire – Fresh Food Gastro Pub

Commis Chef / Demi Chef de Partie – Lancashire – Fresh Food Gastro Pub

Lancashire, United Kingdomgbvia direct
// Job Type
Full Time
// Salary
Not disclosed
// Posted
1 month ago

About the Role

Commis Chef / Demi Chef de Partie – Lancashire – Fresh Food Gastro Pub Full Time Lancashire 3rd July 2025 Chef De Partie - Commis Chef - Demi Chef de Partie A Commis Chef / Demi Chef de Partie is required in Lancashire for this fresh food gastro pub which focuses on classic British cuisine. This role requires candidates to have a valid UK work visa or settled status – no sponsorship is provided. This stylish and vibrant, all-day dining spot located just outside of Preston serves breakfast through to evening small plates, focusing on quality produce, creative flair and warm, relaxed service. As well as numerous other benefits, the contract comes with straight shifts meaning you will be able to maintain a healthy work life balance. Benefits: Staff discounts Straight shifts Uniform provided Reward and recognition scheme Pension scheme Working in a beautiful countryside setting The brigade is very talented, and the Head Chef leads a friendly and stable team. They are looking for someone who is keen to learn, develop and grow within a forward-thinking food-led team and who takes real pride in the food they create. As Commis Chef / Demi Chef de Partie you will: Be looking to move into a kitchen where you can learn all about flavours and textures and you will be taught all the modern techniques in order to produce cuisine of this standard Have your NVQ’s in catering or at least 1 Year experience of working within a professional kitchen Have a genuine passion for food Want to move to the best kitchen in order to learn and develop and increase your knowledge to make you into the best chef you can be This role will suit both a Commis Chef or Demi Chef de Partie. If you believe you have the skills and attributes for this challenging role, then please apply now.

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