Commis Chef Level 2 Apprenticeship

Summary

This is a great opportunity to develop your kitchen skills alongside an experienced team of senior chefs in one of Brighton’s premier restaurants by becoming an Apprentice Commis Chef Level 2. The restaurant has an excellent track record of developing apprentice chefs through to senior positions within the industry.

Annual wage

£13,312 a year

Minimum wage rates (opens in new tab)

Annual

Training course

Commis chef (level 2)

Hours

Monday-Sunday - hours will be on rota to cover hours

40 hours a week

Possible start date

Monday 20 January

Duration

1 year 6 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

Key Responsibilities:

Assist the kitchen team with the daily preparation of the ingredients
Maintain a clean kitchen
Understanding and complying with EHO food safety regulations
Prepare dishes as per the Head Chefs menu guidelines
Work with other chefs to develop restaurant menus including A La Carte, Specials and Bespoke Events
Comply with all Alert 65 guidelines controlling kitchen standards -Learn to store and label foods in line with regulations
Support team members in different sections including hot, cold, pass and dishwash
Ensure kitchen admin is always up to date such as fridge recording temperatures etc.
Control food stock and minimise and record wastage
Understanding all elements of the restaurant’s health and safety procedures, the ideal candidate will have a passion for using fresh ingredients and exceptional attention to detail

Where you’ll work

12B Meeting House Lane, Brighton BN1 1HB , The Rotunda , 65 Kings Road

-

Brighton

East Sussex

BN11NA

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

CHICHESTER COLLEGE GROUP

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

Commis Chef L2 Apprenticeship
On the job training

Requirements

Desirable qualifications

GCSE or equivalent in:

Maths (grade 9-2)
English (grade 9-2)

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 Player
Interest in future career
Experience in food prep
Experience in kitchen work
Hardworking
Punctual
Reliable
Friendly
Smiley personality
Conscientious
Flexible
Willing to learn
Takes direction
Good Communication

Other requirements

This role is for 40 hours per week which will cover Monday-Sunday with 1 day at college and days off. Shifts will be set by rota and advised by the Head Chef. Attendance at Chichester College will be required one day per week You MUST BE free from full time education to be eligible to apply for an apprenticeship. You MUST BE resident in the UK for a minimum of 3 years prior to the start of learning and have work authorisation for the UK. You MUST BE resident in the area local to the apprenticeship opportunity or be prepared to relocate in time to start employment and study. 18-month apprenticeship (training period)

About this company

Since opening our first Brighton restaurant in 2006, Riddle and Finns Champagne and Oyster Bars have become established as a premier destination for lovers of seafood on the south coast. Our friendly, experienced hosts ensure you enjoy a relaxed and distinct dining experience.

After this apprenticeship

There is a possibility to progress as a more advance chef upon successful completion of the Level 2 apprenticeship

Ask a question

The contact for this apprenticeship is:

CHICHESTER COLLEGE GROUP

The reference code for this apprenticeship is VAC1000289089.

Apply now

Closes in 18 days (Thursday 9 January)

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Company’s application instructions

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