Commis Chef Apprentice

The Lime Kiln

ENGLAND, TA10 9JH

Closes in 8 days (Tuesday 31 December at 11:59pm)

Posted on 6 December 2024

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Summary

The Lime Kiln Inn are looking for an enthusiastic apprentice to join their busy kitchen team. A passion for food is a must, as is the desire to learn and be successful in the sector.

Annual wage
£9,984 a year

Minimum wage rates (opens in new tab)

Apprentices will receive a pro-rata share of service charge in addition to their wage.

Training course
Commis chef (level 2)
Hours
4 working days out of 7, with 2 days off and 1 college training day. Shifts will be between the hours of 10am and 10pm and may vary.

30 hours a week

Possible start date

Monday 27 January

Duration

1 year 4 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

  • Assisting in the food preparation process
  • Cooking and preparing elements of high quality dishes
  • Preparing vegetables, meats and fish
  • Assisting other Chefs
  • Helping with deliveries and restocking
  • Assisting with stock rotation
  • Cleaning stations
  • Contributing to maintaining kitchen and food safety standards
  • Fridge & food temperature controls
  • Kitchen Porter duties adhoc
  • Packing deliveries away
  • Cleaning food storage facilities
  • Running a section under senior supervision
  • Cleaning kitchen equipment
  • Deep cleaning weekly
  • Stocktaking
  • Date marking and maintenance

Where you’ll work

LIME KILN INN

KNOLE

LANGPORT

ENGLAND

TA10 9JH

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

STRODE 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

  • Training will take place one day a week at Storde College
  • Observations will be carried out in the work place

More training information

  • Strode College will provide the training for this apprenticeship
  • Functional skills will be delivered alongside the apprenticeship, if you do not have, or cannot evidence maths and English GCSE grade 4 or equivalent

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
  • Presentation skills
  • Team working
  • Creative
  • Initiative
  • Physical fitness

Other requirements

The place of work is in a remote location with no public transport links, please only apply if you can viably travel and consider that shifts may not finish until 10pm.

About this company

The Lime Kiln is a 17th-century cider house converted into a traditional country pub and restaurant with breathtaking views over the Somerset Levels. Serving mouthwatering pub classics and exciting specials, our focus is on locally sourced produce and the freshest seasonal ingredients. Join us every Sunday for delicious roasts in our stunning restaurant space, and enjoy a wide selection of craft beer and cask ale.

https://www.limekilninn.co.uk/ (opens in new tab)

After this apprenticeship

There may be the possibility of fulltime employment with progression to a chef de partie level 3 apprenticeship for the right candidate.

Ask a question

The contact for this apprenticeship is:

STRODE COLLEGE

Lyndsey Bath

lbath@strode-college.ac.uk

01458 844681

The reference code for this apprenticeship is VAC1000290882.

Apply now

Closes in 8 days (Tuesday 31 December at 11:59pm)

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