Commis Chef apprentice

Summary

The White Hart, based in Netherfield are recruiting an Apprentice Chef. The role will be to work with the Head Chef and Sous chef on the preparation and service of food and to assist in the cleaning duties of the kitchen.

Annual wage

£13,728 a year

Minimum wage rates (opens in new tab)

Monthly service charge – Card tips monthly, cash tips weekly.

Training course

Commis chef (level 2)

Hours

Wed – Thurs: 9am-5pm Fri – Sat: 2pm – 10pm Sunday: 9am – 5pm 40 hours per week.

40 hours a week

Possible start date

Tuesday 7 January

Duration

2 years

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

Some of the key tasks will include but are not limited to:

Preparation of food as per the requirements of the head chef
Working with the pastry section during service
Helping with weekly deep clean of the kitchen

Where you’ll work

WHITE HART PUB DARWELL HILL

NETHERFIELD

EAST SUSSEX

TN33 9QH

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

EAST SUSSEX 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

The successful apprentice will complete the Level 2 Commis Chef apprenticeship. You will receive a grade Pass or Distinction at the end of the apprenticeship.

If you don’t have a Level 2 qualification in maths and English you will complete Functional Skills alongside the apprenticeship. You will need to get Level 1 Functional Skills and then upskill to Level 2. The final exams will take place at a college campus.

An assessor will visit the workplace every 4-6 weeks to do observations, training etc. There will also be group workshops.

The employer will also do specific training in practical and theoretical help with the course, hands on training on daily preparation and service and basic kitchen skills.

Requirements

Desirable qualifications

GCSE in:

Maths and English (grade 4/C/Level 2 Functional Skills)

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

Team working
A passion for food
Desire to learn
Ability to develop your skills

Other requirements

- Candidates will need to be able to drive or have the ability to get to work for their shifts without public transport.- We are meat and fish driven- The vacancy may start before the closing date. - Anyone that applies should have a real passion for food.

About this company

The White Hart Netherfield are a family-owned Gastro Pub. We have a farm which supplies all or beef, pork & lamb.

https://www.white-hart-netherfield.co.uk/ (opens in new tab)

After this apprenticeship

Potential permanent full-time employment on successful completion of the apprenticeship.

Ask a question

The contact for this apprenticeship is:

EAST SUSSEX COLLEGE GROUP

Katie Parris

katie.parris@escg.ac.uk

03030039871

The reference code for this apprenticeship is VAC1000291493.

Apply now

Closes in 15 days (Monday 6 January at 11:59pm)

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