Summary
At Flootes you will learn food preparation and cooking (savoury & sweet) service, and stock control. By completing these tasks, you will be playing a crucial role in the team ensuring the highest quality food and service for our customers.
Annual wage
£15,600 a year
Training course
Commis chef (level 2)
Hours
Flexible shifts TBA.
30 hours a week
Possible start date
Monday 3 February
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
Small team in a professional Bistro/Café kitchen situated in the picturesque village of Woburn.
* All classic British menu items cooked and prepared on site.
* Mains prep, desserts, baking, cake making and therefore you will be fully equipped for a career in catering.
Full training given across a comprehensive range of culinary skills.
This also has the benefit of daily work variation patterns; not limited to a single workstation.
Also included is Barista coffee training by our experienced team.
Working with us the benefits you will gain would be Staff discounts to include the entire inventory, plus on-shift food & drink benefits.
We reserve the right to close this advertisement early if we receive a high volume of suitable applications. We advise you to submit your applications early to prevent disappointment.
Where you’ll work
Flootes, 18 Market Place, Woburn
Milton Keynes
MK17 9PZ
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
MILTON KEYNES COLLEGE
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
* Training will be provided on the Bletchley Campus with our highly experienced team of workplace trainers.
* Ongoing, training, support and development with the employer.
* Commis Chef Level 2.
Requirements
Essential qualifications
GCSE or equivalent in:
* Maths (grade 4)
* 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
* Communication skills
* Attention to detail
* Presentation skills