Summary
Are you excited about food & cooking? Want to learn and grow in a kitchen? Join us as a level 2 apprentice Commis Chef! At Sergios you will be trained by Sergio who has 25 years' experience of working with top Italian chefs in Italy.
Annual wage
£9,984 a year
Benefits include: Free drinks whilst on shift If you are on a full shift you will have a meal provided Staff discount for family when eating in the restaurant
Training course
Commis chef (level 2)
Hours
The business is open Tuesday - Saturday Typical shift patterns of 4.00pm - 9.30pm Hours and days can be discussed at interview
30 hours a week
Possible start date
Thursday 27 February
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
* Learning our style of cooking from our experienced chefs · Using seasonal produce to a high standard
* Making sauces and stocks
* Handling and preparing produce in line with F&H standards
* Ensuring no wastage
* Plating food to high standards
* Cleaning to the FSA requirements
Where you’ll work
12 CHALONER STREET
GUISBOROUGH
TS14 6QD
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
MIDDLESBROUGH COLLEGE
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
* Level 2 Commis Chef Apprenticeship Standard
* Day release one day per week
* Training at Middlesbrough College
Requirements
Essential qualifications
GCSE or equivalent in:
* Maths and English (grade E/2 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
* Problem solving skills
* Presentation skills
* Number skills
* Logical
* Team working
Other requirements
This vacancy is to start immediately therefore you must be available to start before applying. All closing, interview and start dates are subject to change and may close early if sufficient applications are received. Please ensure you apply early to avoid disappointment. Northern Skills will check candidates' eligibility prior to any interviews.