Summary
As Commis Chef you will have the opportunity to work in a fun, supportive and challenging Michelin Bib Gourmand restaurant. This is a great chance for you to master French, Italian and Spanish cuisines.
Wage
£12,480 a year
£8 per hour plus equal share of tips
Training course
Commis chef (level 2)
Hours
Days of the week including start time and finish. Usually 9 – 5 or 5 – close. Shifts TBC. Hours per week: minimum 30+ hours but a range of 30 – 42 hours per week Breaks and lunchtime: Food, tea and coffee always provided.
30 hours a week
Possible start date
Monday 24 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
Food preparation:
* Prepping to support all kitchen roles
* Supporting starters, mains and dessert sections
* Making pasta
* Making jus, velouté and salsa verdes
* Making tiramisu and crème caramels
Housekeeping:
* Washing dishes
* General cleaning
Specialist training:
* Butchery
* Fish
* Pastry
Customer service:
* Service
* Running food
Where you’ll work
81 NORTH STREET
BEDMINSTER
BRISTOL
BS3 1ES
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
WESTON COLLEGE OF FURTHER AND HIGHER EDUCATION
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 be pursuing a Level 2 Apprenticeship Standard as a Commis Chef
* As part of this program, you will attend college on a monthly basis, and an assessor will conduct on-site observation to evaluate you progress
* At the conclusion of your program, your qualification will be assessed through an End Point Assessment
Requirements
Desirable qualifications
GCSE in:
* English (grade 4/C)
* Maths (grade 4/C)
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
* Team working
* Initiative
* Physical fitness
* Passion
* Respect