Summary
Looking to kick-start your culinary career? Gain hands-on experience working alongside talented chefs, learn the art of preparing fresh, locally sourced dishes, and build your skills in a vibrant, growing environment. If you're passionate about food, eager to learn, and ready to be part of an exciting new chapter in the food industry apply now!
Annual wage
£11,980.80 to £21,415.68 a year
Training course
Commis chef (level 2)
Hours
Wednesday - Saturday, 10:00 - 22:00 (3 hour break)
36 hours a week
Possible start date
Saturday 1 February
Duration
1 year 2 months
Positions available
2
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
At the Hop Pole Inn we are looking for a passionate Apprentice Chef to join our fantastic team working under direct guidance of Head Chef, Charlie Rawlings. This is a fantastic opportunity to learn, grow and have fun whilst you’re doing it. You will be come well versed in all food preperations from butchery to baking and pattiserie skills. You will learn the correct food hygiene practices, and how to run an organised and efficient section.
The role will include the basics of how a kitchen works and what is needed to become a chef in a high-quality environment.
Duties will include:
* Assist in the food preparation process
* Cooking and preparing elements of quality dishes
* Prep vegetables, meats and fish
* Assist other chefs
* Help with deliveries and restocking
* Assist with stock rotation
* Cleaning stations, maintaining kitchen & food safety standards
Where you’ll work
THE HOP POLE INN
WOODS HILL
LIMPLEY STOKE
BATH
BA2 7FS
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
PERFORMANCE LEARNING GROUP LTD
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
Requirements
Desirable qualifications
GCSE in:
* Maths & English (grade 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
* Attention to detail
* Organisation skills
Other requirements
Will require transport or willing to take a bus from Bath / BOA and walk a short distance.