Apprentice Commis Chef (Apprenticeship)
| Posting date: | 16 April 2024 |
|---|---|
| Salary: | £6.40 per hour |
| Hours: | Part time |
| Closing date: | 30 April 2024 |
| Location: | Holne, TQ13 7SJ |
| Company: | GetMyFirstJob Ltd |
| Job type: | Apprenticeship |
| Job reference: | 248785 |
Summary
To work within a small family run team alongside Head Chef Tom utilising our fresh ingredients to produce some batch cooking, preparing meals cooked fresh to order during service and stock control.
Clean and maintain a safe and hygienic kitchen environment including preparation, cooking and storage areas.
Contribute to reviewing and refreshing menus and improving the culinary offer.
List of Duties:
Food preparation to include meat for various dishes, vegetables, salads, soups, curries, sauces and pastries as well as pub classics of fish and chips, burgers and pies
Washing, peeling and chopping various vegetables and fruits
Taking inventory of supplies and notifying the supervisor of low or depleted stocks
Working alongside a supervisor discarding all expired and spoiled food items stored in the stock rooms, refrigerators and freezers
Performing basic cleaning duties and ensuring that workstations are properly sanitised
Plating and presenting meals as per instructions
Training
Level 2 Commis Chef qualification One day a week at College and skills officer visiting workplace every 6-8wks
Qualifications required
Ideally GCSE level 4 in Maths and English
Skills required
Effective communication skills
Effective organisational skills
The ability to work under pressure
The ability to stand for extended periods
Good knowledge of food health and safety
Prospects
As a chef, you can work in restaurants, pubs, hotel restaurants, cruise ships, the Armed Forces, in contract catering and many more options including running your own business, mobile catering for events or from a building on a high street.
As business owners, Tom and his wife Tina can share their personal experience of their progression within the hospitality sector.
Responsibilities and job titles can vary depending on your ability to learn and progress, the type of cuisine you produce and the nature of where you work.
Due to the time and pressure demands of the job, a level of personal and professional commitment will be needed in order for you to learn, develop and succeed. You can work at the following levels:
Commis (junior) Chef
Chef de partie
Sous Chef
Head Chef.
Qualification / Standard : ST0228 Commis chef
Duration 15
Clean and maintain a safe and hygienic kitchen environment including preparation, cooking and storage areas.
Contribute to reviewing and refreshing menus and improving the culinary offer.
List of Duties:
Food preparation to include meat for various dishes, vegetables, salads, soups, curries, sauces and pastries as well as pub classics of fish and chips, burgers and pies
Washing, peeling and chopping various vegetables and fruits
Taking inventory of supplies and notifying the supervisor of low or depleted stocks
Working alongside a supervisor discarding all expired and spoiled food items stored in the stock rooms, refrigerators and freezers
Performing basic cleaning duties and ensuring that workstations are properly sanitised
Plating and presenting meals as per instructions
Training
Level 2 Commis Chef qualification One day a week at College and skills officer visiting workplace every 6-8wks
Qualifications required
Ideally GCSE level 4 in Maths and English
Skills required
Effective communication skills
Effective organisational skills
The ability to work under pressure
The ability to stand for extended periods
Good knowledge of food health and safety
Prospects
As a chef, you can work in restaurants, pubs, hotel restaurants, cruise ships, the Armed Forces, in contract catering and many more options including running your own business, mobile catering for events or from a building on a high street.
As business owners, Tom and his wife Tina can share their personal experience of their progression within the hospitality sector.
Responsibilities and job titles can vary depending on your ability to learn and progress, the type of cuisine you produce and the nature of where you work.
Due to the time and pressure demands of the job, a level of personal and professional commitment will be needed in order for you to learn, develop and succeed. You can work at the following levels:
Commis (junior) Chef
Chef de partie
Sous Chef
Head Chef.
Qualification / Standard : ST0228 Commis chef
Duration 15