Summary
The kitchen is open!!! Do you have a passion for food? Do you love to cook? We have some exciting opportunities to join our team as a Chef Apprentice at Cadbury World and Dudley Zoo.
Wage
£11,778 a year
Training course
Commis chef (level 2)
Hours
We are open 7 days a week so you will be required to work at weekends. Shifts can start from 8am the latest shift is a 6pm finish You will work 24 hours in the workplace and attend college for 6 hours each week.
30 hours a week
Start date
Thursday 5 June 2025
Duration
1 year 3 months
Positions available
3
Work
Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.
What you’ll do at work
* Prepare and cook food ensuring the highest possible quality is maintained
* To carry out daily and weekly procedures, including temperature checks, food labelling and storage
* To keep high standards of personal hygiene, clean uniform and professionalism in the kitchen
Where you’ll work
This apprenticeship is available in these locations:
* Cadbury World, 69 Linden Road, Birmingham, B30 1JR
* Dudley Zoo, Castle Hill, Dudley, DY1 4QF
* Show Centre, E T P S Road, Farnborough, GU14 6FD
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
UNIVERSITY COLLEGE BIRMINGHAM
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
* You will attend University College Birmingham one day a week to take part in theory and practical sessions
* The college is located in Birmingham City Centre B3 1JB
More training information
* Each week at college you will do one hour of theory
* You will spend the other 5 hours in a college kitchen where you will prepare and cook different dishes every week
Requirements
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
* Organisation skills
* Team working
* Initiative
* Physical fitness
* Passion to learn
Other requirements
Good team work, be able to work in a busy environment. This is a physical role standing for long periods of time.