Summary
Start your career as a Chef within this restaurant, bar, spa and hotel with a renowned Chef. A great opportunity for those who are passionate about food and cooking and are looking to embark upon a career in Hospitality and Catering. As part of your position, you will be working as part of a team to prepare, cook and present food service.
Wage
£14,526.20 a year
Pay will be dependent upon any prior experience and age. This will be discussed in more detail at interview. There will also be a progression and performance review throughout your apprenticeship.
Training course
Commis chef (level 2)
Hours
Your shift pattern will vary as the hotel opens for breakfast daily therefore shifts could be 7am start with an afternoon finish or pm start that would cover the evening restaurant service (Shifts to be confirmed).
37 hours a week
Possible start date
Friday 1 August
Duration
1 year 1 month
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
* Food preparation and cooking
* Stock control and rotation
* Adhering to food safety and allergen requirements
* Clean as you go throughout all kitchen tasks
Where you’ll work
315 Bar & Restaurant
Lepton
Huddersfield
HD8 0LX
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
BENSON-SMITH LIMITED
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
* Work based learning with a minimum of 6hrs per week training
* Training activity will consist of a mixture of practical skills based training and theory with access to your own portfolio
* You will be trained in all areas of food prep, cooking and presenting across 18 different food groups
* During month 1, you will study and achieve an accredited Food Safety and Allergen qualification
* Other areas of training will include teamwork, menu planning, minimising wastage, workplace communications, risk management, health and safety
* Your end qualification will be the Level 2 Commis Chef upon successful achievement of your End Point Assessment
* Functional skills in maths and English (if required)
* Further details will be made available at a later date
Requirements
Desirable qualifications
GCSE or equivalent in:
* English (grade D/3)
* Maths (grade 3/D)
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
* Team working
Other requirements
Please consider travel to and from the workplace as shift times will be varied which will include some early starts and late finishes. Also, you must have a passion for food and have career aspirations to be a Chef.