Commis Chef Apprenticeship

Summary

You will learn over a scheduled period all you need to know about working in a professional kitchen. You will assist in the preparation, cooking, and presentation of food for our events and brasserie. You will benefit from our experienced team who will support you. You will need to be passionate, focused, and committed.

Annual wage: £12,480 a year
Minimum wage rates (opens in new tab)
Training course: Production chef (level 2)
Hours: Due to the industry your working days will vary between Monday – Sunday. Working hours will vary to meet the demands of the business. Shifts to be announced. One day a week at City College Plymouth.
37 hours a week
Possible start date: Thursday 17 October
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

Maintain excellent standards of personal, food and kitchen hygiene

Ensure compliance to procedures, menu specifications and recipes.

Produce food meeting portion controls, and budgetary constraints
Adapting and produce dishes to meet special dietary, religious and allergenic requirements
Follow, complete and maintain production schedules, legislative and quality standard documentation
Use specialist kitchen equipment
Communicate internally and externally with customers and colleagues
Commit to personal development activities

Where you’ll work

MUSSEL INN

RENNEY ROAD

DOWN THOMAS

PLYMOUTH

PL9 0AQ

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

CITY COLLEGE PLYMOUTH

Your training course

Production chef (level 2)

Equal to GCSE

Course contents

Check, prepare, assemble, cook, regenerate, hold and present food meeting the needs of the customers and maintaining organisational standards and procedures.

Use kitchen tools and equipment correctly to produce consistently high quality dishes according to specifications.

Take responsibility for the cleanliness, organisation and smooth running of the work area.

Produce dishes to suit individuals’ specific dietary, religious and allergenic needs as required.

Operate within all regulations, legislation and procedural requirements.

Complete and maintain documentation to meet current legislative guidelines.

Use effective methods of communication with all colleagues, managers and customers to promote a positive image of yourself and the organisation.

Work in a fair and empathetic manner to support team members while offering a quality provision.

Work to ensure customer expectations are met.

Work collaboratively to uphold the vision, values and objectives of the organisation.

Use technology appropriately.

Maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos.

Identify own learning style, personal development needs and opportunities and take action to meet those needs.

Use feedback positively to improve performance.

Your training plan

Training in the workplace and City College Plymouth

Requirements

Desirable qualifications

GCSE in:

English (grade 4)
Maths (grade 4)

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
Customer care skills
Problem solving skills
Presentation skills
Number skills
Team working
Creative
Initiative
Non judgemental
Patience
Physical fitness

Other requirements

Please check the location of the Mussel Inn and consider how you get to work and back.

About this company

A warm welcoming atmosphere with a roaring log fire for the cold season and a lovely sun retaining garden for the warmer ones. Duties will include; maintain excellent standards of personal, food and kitchen hygiene. Ensure compliance to procedures, menu specifications and recipes. Produce food meeting portion controls, and budgetary constraints.

After this apprenticeship

After successfully completing the apprenticeship program the member of staff will have the potential opportunity of progressing on to a higher apprenticeship or a more senior role in the team

Ask a question

The contact for this apprenticeship is: