Summary
SIX is a refined, modern British restaurant that holds two AA Rosettes and is recognised within the Michelin Guide. Our produce is carefully sourced, often locally and sustainably. Our menus are delivered through a tasting menu experience paired with the best, panoramic views of the city's skyline.
Wage
£15,704 a year
Training course
Commis chef (level 2)
Hours
To be confirmed, flexible to business needs.
30 hours a week
Possible start date
Monday 17 March
Duration
1 year
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
Assist the kitchen with basic daily tasks to ensure the smooth running of service. This role is a training role, with emphasis on developing each individual’s skills across all aspects of the kitchen. You will rotate through sections of the kitchen such as: Cold, Garnish, Sauce, Larder, Functions, Pastry or Production. This rotation will take place regularaly. In this position it is your chance to learn about cooking professionally, the importance of good produce and the day to day mechanics of a working kitchen.
Roles and responsibilities:
* Maintain high standards of kitchen and personal hygiene
* Preparation of ingredients under supervision of more senior member of staff
* Measure dish ingredients and portion sizes correctly
* Deal with deliveries and stock rotation
* Work on a section, under supervision during service
* Refuse management
You may be asked from time to time to carry out duties that are not specifically outlined.
Any such tasks will be discussed in advance of undertaking to ensure you understand what will be expected.
Where you’ll work
BALTIC CENTRE FOR CONTEMPORARY ART
GATESHEAD QUAYS
SOUTH SHORE ROAD
GATESHEAD
NE8 3BA
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
NCG
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
* Commis Chef Level 2 Apprenticeship Standard
* 30 hours - made up of minimum 24-32 hours working in the kitchen at Six, and 6 hours of college time
Requirements
Essential qualifications
GCSE in:
* English (grade 3)
* Maths (grade 3)
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
* Communication skills
* Attention to detail
* Organisation skills
* Customer care skills
* Presentation skills
* Team working