Summary
The York House Hotel, based in Eastbourne are recruiting for an apprentice Commis Chef apprentice. This is a great opportunity to develop your kitchen skills alongside our excellent kitchen team. We offer quality food with a modern bistro feel. We currently have an experienced Head Chef, Sous Chef & Breakfast Chef and are looking to build the team.
Wage
£14,625 a year
The wages will range from £14,625 - £19,500 per year.
Training course
Commis chef (level 2)
Hours
Shifts to be confirmed
37 hours 30 minutes a week
Possible start date
Thursday 20 February
Duration
1 year 6 months
Positions available
1
Work
As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.
What you’ll do at work
This role is a starting role in the kitchen, learning and doing the below:
* Operations of the kitchen from breakfast service to dinner service
* Understanding the Kitchen Porter Duties and assisting where necessary food preparation; starters, mains & desserts
* Food Safety – we will provide training on food safety, and there will be training with the college too
* Working with a small team of people and working consistently to a high standard
* Learning our menus from Breakfast Menus, Group Menus and a la Carte Menus
* Working as a team
* It is expected you will follow the cleaning and food safety standards we have in place and follow them. We are keen to keep our 5-star food hygiene rating
Where you’ll work
14-22 Royal Parade
Eastbourne
BN22 7AP
Training
An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.
College or training organisation
EAST SUSSEX COLLEGE GROUP
Your training course
Commis chef (level 2)
Equal to GCSE
Course contents
* Contribute to reviewing and refreshing menus in line with business and customer requirements
* Use technology for the development and production of dishes and menu items in line with business procedures and guidelines to achieve the best result
* Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
* Prioritise tasks, ensuring food items meet the required quality standard and in the required time frame
* Measure dish ingredients and portion sizes accurately
* Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements
* Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and finishing food
* Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer
* Apply correct preparation and selection methods when using fresh produce in dishes
* Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
* Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
* Work with others to ensure dishes produced are of high quality, delivered on time and to the standard required
* Choose methods of communication that achieve effective team working
* Develop own skills and knowledge through training and experiences
* Deal with team challenges and problems constructively to drive a positive outcome
* Effectively manage resources to meet specifications and control waste
* Follow safe systems of work reporting risks in the appropriate manner
* Contribute to reviewing and refreshing menus in line with business and customer requirements
* Use technology for the development and production of dishes and menu items in line with business procedures and guidelines to achieve the best result
* Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
* Prioritise tasks, ensuring food items meet the required quality standard and in the required time frame
* Measure dish ingredients and portion sizes accurately
* Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements
* Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and finishing food
* Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer
* Apply correct preparation and selection methods when using fresh produce in dishes
* Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
* Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
* Work with others to ensure dishes produced are of high quality, delivered on time and to the standard required
* Choose methods of communication that achieve effective team working
* Develop own skills and knowledge through training and experiences
* Deal with team challenges and problems constructively to drive a positive outcome
* Effectively manage resources to meet specifications and control waste
* Follow safe systems of work reporting risks in the appropriate manner
Your training plan
* As part of the apprenticeship, you will complete the Level 2 Commis Chef Apprenticeship Standard
* You will receive a grade Pass or Distinction on completion
* In addition to the apprenticeship standard, you will complete Level 2 Functional Skills in maths and English, if you don't have GCSEs grades C/4 or above or equivalent. The delivery will take place in the workplace and the final exams at one of East Sussex College's campuses
* The apprenticeship will be delivered at college and in the workplace. There are a series of classes and alongside the assessor and Head Chef it will be decided which classes would be of most use
* On average you will come to college twice per month
* On top of day-release you will have assessor meetings every 4-6 weeks and workplace reviews every 10-12 weeks to monitor your progress
Requirements
Desirable qualifications
GCSE in:
* English & Maths (grade C /4)
Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.
Skills
* Team working
* Passion for cooking
Other requirements
The role will be for five days per week and the shifts will vary. Weekend availability is mandatory. Out of the week six hours will be spent on training which will be in-house and at college.