Summary
Join our award-winning 2 AA Rosette kitchen and take a step towards a culinary career! You'll be part of a passionate team creating exceptional food with a focus on quality ingredients and innovative techniques. This apprenticeship offers hands-on experience in a great environment, with the opportunity to learn from experienced chefs.
Wage
£14,918.80 a year
Pay rise inline with performance
Training course
Chef de partie (level 3)
Hours
Tuesday 9am to 1pm & 5:30pm to 10:00pm, Thursday 9am to 1pm & 5:30pm to 10:00pm, Friday 9am to 1pm & 5:30pm to 10:30pm, Saturday 10am to 3pm & 5:30pm to 10:30pm, (hours may change in line with rota)
38 hours a week
Possible start date
Tuesday 17 June
Duration
1 year 6 months
Positions available
1
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
* Assist in the preparation and cooking of high-quality 'Modern British' dishes
* Work across multiple sections of the kitchen to gain experience and knowledge
* Ensure the highest standards of food presentation, taste, and quality
* Maintain cleanliness and organisation in your designated section
* Follow health and safety protocols, including proper food handling and storage
* Collaborate with senior chefs and kitchen team members to deliver excellent service
* Receive constant feedback and guidance to help improve your culinary skills
* Learn and perfect new techniques in a fast-paced, professional environment
* Learn about menu development and seasonal specials as you progress
* Support the team with prep work, stock management, and maintaining kitchen supplies
Where you’ll work
34 NEW STREET
BRAINTREE
CM7 1ES
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
Chef de partie (level 3)
Equal to A level
Course contents
* Review and refresh menus and dishes in line with business requirements and influencing factors
* use technology in line with business procedures and guidelines to achieve the best result
* use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements
* use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements
* prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard
* prepare, cook and finish food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded
* ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer
* brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard
* work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
* use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture
* develop own skills and knowledge, and those of the team, through training and experiences
* apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
* monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs
* use sustainable working practices and encourage and support others to do the same
* comply with legal requirements and inspire confidence by maintaining the safety and security at all times
* risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation
* Review and refresh menus and dishes in line with business requirements and influencing factors
* use technology in line with business procedures and guidelines to achieve the best result
* use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements
* use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements
* prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard
* prepare, cook and finish food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded
* ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer
* brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard
* work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
* use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture
* develop own skills and knowledge, and those of the team, through training and experiences
* apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
* monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs
* use sustainable working practices and encourage and support others to do the same
* comply with legal requirements and inspire confidence by maintaining the safety and security at all times
* risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation
Your training plan
Chef de Partie Level 3.
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
* Attention to detail
* Organisation skills
* Presentation skills
* Logical
* Creative
* Initiative
* Patience