Food & Beverage – Kitchen • Posted 17 April 2026
Commis Chef
Gravetye Manor · West Hoathly, South East England
About the hotel
Gravetye Manor is a distinguished Michelin-starred, Relais & Châteaux country house hotel set in the heart of the Sussex Weald, surrounded by 1,000 acres of privately owned woodland and celebrated kitchen gardens. With just 17 bedrooms, it is one of England's most intimate and refined small luxury hotels, dating back to 1598. The kitchen is led by Executive Chef George Blogg, whose commitment to growing, foraging, and cooking the finest seasonal produce has earned Gravetye Manor its exceptional and enduring culinary standing.
The work
- • Support the kitchen brigade in the preparation and production of all dishes served across the Michelin-starred restaurant
- • Develop core culinary techniques and refine your skills under the close mentorship of senior chefs
- • Prepare ingredients with precision and care, maintaining the highest standards of quality throughout each service
- • Maintain a clean and well-organised workstation in full compliance with kitchen hygiene protocols at all times
- • Assist with deliveries, stock rotation, and mise en place ahead of each service
- • Embrace a culture of continuous learning and take ownership of your own development as a chef
- • Contribute positively to the kitchen team culture and collaborate respectfully with all members of the brigade
- • Show initiative, drive, and a genuine passion for food and the standards expected at a Relais & Châteaux property
This role is for you if…
- • You are ambitious and deeply passionate about building a serious culinary career in a world-class kitchen
- • You are eager to learn from some of England's most talented chefs in a garden-to-table culinary environment
- • You are reliable, hardworking, and genuinely committed to the highest standards in everything you do
- • You are inspired by seasonality, provenance, and the farm-to-fork ethos at the heart of Gravetye Manor
This role might not be for you if…
- • You are looking for a fast-casual or high-volume production kitchen environment
- • You are not ready to fully commit to the discipline and continuous learning required in a Michelin-starred kitchen
- • You are not available to work evenings and weekends as required