Apprentice Chef - 14390

Royal Oak

PRESTON, PR5 0SL

Closes in 16 days (Tuesday 3 December)

Posted on 3 September 2024

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Contents

Summary

Royal Oak (Dining Inns) in Houghton are recruiting for an Apprentice Chef. The successful candidate will work towards completing a Level 2 Commis Chef apprenticeship over the duration of 20 months.

Annual wage
£13,312 a year

Minimum wage rates (opens in new tab)

Training course
Commis chef (level 2)
Hours
Between the hours of 9am - 10pm, minimum 30 hours & maximum 40 hours per week. 5 day over 7, split shift rota.

40 hours a week

Possible start date

Tuesday 10 December

Duration

1 year 8 months

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

A Commis Chef assists a section chef, also known as a Chef de Partie. The apprenticeship is made up of many varying responsibilities including:

• Assisting in the food preparation process

• Cooking and preparing elements of high quality dishes from fresh

• Involved in adding new items and dishes to the menu

• Preparing vegetables, meats and fish

• Assisting other Chefs

• Helping with deliveries and restocking

• Assisting with stock rotation

• Preparation and production of high standard special dishes

• Contributing to maintaining kitchen and food safety standards.

• Producing own sauces and soups

Where you’ll work

THE ROYAL OAK

RILEY GREEN

HOGHTON

PRESTON

PR5 0SL

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

NORTH LANCS. TRAINING GROUP LIMITED(THE)

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 Commif Chef
  • Functional skills
  • Work based learning 

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
  • Team working
  • Initiative
  • Punctual

About this company

The Royal Oak is situated in a beautiful part of Lancashire, only a short distance away from the famous Hoghton Tower, and is the perfect place for lunch or dinner. Our ethos is quality and consistency with an emphasis on fresh produce from our local suppliers, award winning cask ales, and a great team both in the kitchen and front of house.

After this apprenticeship

Progression onto full time employment

Ask a question

The contact for this apprenticeship is:

NORTH LANCS. TRAINING GROUP LIMITED(THE)

Recruitment

recruitment@nltg.co.uk

01254 395355

The reference code for this apprenticeship is VAC1000274601.

Apply now

Closes in 16 days (Tuesday 3 December)

When you apply, you’ll be asked to sign in with a GOV.UK One Login. You can create one at the same time as applying for this apprenticeship.

After signing in, you’ll apply for this apprenticeship on the company's website.