Commis Chef

Join a professional kitchen team where you will develop your culinary skills while supporting our busy headquarters conferences, events and hotel services.

About NASUWT

The NASUWT is the leading trade union representing the interests of teachers and school leaders across the UK, Channel Islands, Isle of Man and Gibraltar.

What you will be doing

You will provide professional culinary service to internal and external customers. Your work will support food preparation, stock control, kitchen hygiene and safe equipment operation.

Your key responsibilities:

• Food stock control: Rotate, store, date-stamp and label all food stock and deliveries in line with legislation and organisational procedures
• Food preparation: Complete preparatory work for breakfast, bar food and other menus
• Quality standards: Maintain consistency in food preparation, presentation and portioning
• Kitchen hygiene: Maintain cleanliness and organisation in all kitchen areas
• Health and safety compliance: Comply with Health & Safety, COSHH, HACCP, risk assessments, allergen procedures, fire safety and emergency protocols
• Equipment operation: Operate kitchen equipment and power appliances only when trained and competent
• Teamwork: Work collaboratively with the kitchen team and follow instructions from senior chefs
• Other duties: Undertake additional duties as requested by the General Secretary

What we are looking for

You will have experience in a hospitality kitchen and strong communication skills. The ability to work effectively as part of a team is essential.

Equality, Diversity and Inclusion

We welcome applications from all backgrounds, particularly candidates from minority ethnic communities and disabled people.

Closing Date: 2 September 2026 at 23:59

Any queries should be directed to:

£26,424 per annum rising to £28,837

Hours

35

• 50 Annual Leave Inclusive of Closure Days and Public HolidaysDefined Benefit Pension SchemeHybrid WorkingBHSF Health Cash PlanMy Car Lease SchemeCycle to Work

02-09-2026

Job attachments

Detailed_Guidance_for_Applicants_-_March_26.pdf