Apprentice Chef

Summary

We are looking for someone to shine in working alongside us to create stunning veggie and vegan menus, which would appeal to any guests. What we can offer is 28 days accrued holiday, free meals on shift and yearly wage of £13,416 with potential to increase to a good salary if upon completion we decide to hire you full time.

Annual wage: £13,416 a year
Minimum wage rates (opens in new tab)
Training course: Production chef (level 2)
Hours: Wednesday - Sunday, rostered shifts to be confirmed. 30 minute lunch break.
30 hours a week
Possible start date: Friday 22 November
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

Maintaining excellent hygiene practices
Presenting and plating attractive dishes for our customers
Ensuring health & safety and food protocols are followed
Preparation of food

Where you’ll work

Le Petit Vert

Main Street

Farnsfield

Newark

NG22 8EY

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

NOTTINGHAM COLLEGE

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

You will obtain a Production Chef Level 2 qualification upon completion
Blended on/off the job training and location to be confirmed

Requirements

Essential qualifications

GCSE or equivalent in:

English (grade 9-4)
Maths (grade 9-4)

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
Presentation skills
Team working
Creative
Initiative
Patience

About this company

Le Petit Vert is a veggie and plant based cafe & bar inspired by French cuisine, in the lovely village of Farnsfield. Alongside a breakfast menu, we offer a small plates evening menu. With a focus on sustainability, we hope to work towards a changing menu which will offer as much seasonal and local produce as possible. We also will try to become as zero waste as we can and would love the applicant to be interested in how to reduce the impact of hospitality on the environment, but this is not essential. We are looking for an outgoing, creative individual who is looking to take the first step in their career by working with us in a small and open customer facing kitchen where their creativity can shine on specials and potentially our evening menu.

http://www.lepetitvert.co.uk (opens in new tab)

After this apprenticeship

Full time work with the employer or higher level cookery qualification

Ask a question

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