Summary
As an Apprentice Commis Chef you are on the first rung of the ladder to becoming a great chef. Working alongside our experienced and inspirational team, who will develop your kitchen skills and support your progression, you will be enrolled onto our fully funded Commis Chef Level 2 Apprenticeship Programme, in partnership with HIT Training.
Wage
£17,888 a year
up to £23,795 dependent on age + tips + excellent benefits package
Training course
Commis chef (level 2)
Hours
Regular shift pattern of 5 days per week. Varied shifts.
40 hours a week
Possible start date
Thursday 1 May
Duration
1 year
Positions available
2
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
* Follow all food & hygiene legislations
* Help prepare & deliver food in all kitchens
* Assist with safe storage of deliveries
* Assist with cleaning of all kitchen areas
* Assist with washing & cleaning of all crockery, pans and utensils
Where you’ll work
Nirvana Spa
Mole Road
Sindlesham
Wokingham
RG41 5DJ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
HIT TRAINING 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:
* HIT Training assigns a designated Vocational Trainer to each apprentice
* Alongside the apprentice they will agree on a personal learning and development plan, setting a timetable of learning activities in preparation for the End Point Assessment (EPA)
* The HIT Vocational Trainer will meet with the apprentice regularly either online or face to face to complete and review assessments, provide further coaching where required and agree the next steps of learning
Requirements
Desirable qualifications
GCSE or equivalent in:
* Food Preparation & Nutrition (grade 4 or above)
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
* Problem solving skills
* Logical
* Team working
* Initiative
* Patience
* enthusiastic
* Self-motivated