Kitchen Assistant Apprentice

Summary

To provide support in the preparation, baking, cooking, and serving of food and beverages plus related kitchen/catering duties. Will also include working occasionally working on the tills over break and lunch periods.

Wage

£12,955.80 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

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Training course

Production chef (level 2)

Hours

Monday - Friday, 07:30 - 14:30 (30 min unpaid break).

32 hours 30 minutes a week

Start date

Monday 14 April 2025

Duration

1 year

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you’ll do at work

To prepare the dining area which may include moving and setting up furniture, setting trolleys and the cleaning and dismantling of these as required.
To prepare the service area, hot cupboards and other equipment in the dining centre for the efficient and effective service of the meals.
To assist in the preparation, cooking and serving of food and beverages as defined by the immediate supervisor or line manager.
To serve food according to the style and type of operation as defined by the immediate supervisor or line manager.
To wash dishes, cutlery, tumblers, jugs, serving utensils, containers, tables and all other catering equipment in the dining centre.
To clean daily all catering areas to standards laid down by the Catering Manager/Supervisor and Health and Safety guidelines.
To undergo on and off the job training sessions as required by management.
To inform the immediate supervisor or line manager of any defects in equipment.
To inform the immediate supervisor or line manager of any defects in heavy equipment or of any premises not meeting Health and Safety and/or Food Hygiene Regulation Standards.
To perform other related duties as required ensuring the dining area and the kitchen is in a clean and hygienic condition and that the food service is effective and efficient.
Actively promote the catering services by providing healthy, tasty and nutritious meals.
To attend other sites within the Trust for cover purposes.
To undertake any other duties (within the scope and grade of the post) as required for effective operation of the Service.

Where you’ll work

South Axholme Academy Burnham Road Epworth
Doncaster
DN9 1BY

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

DN COLLEGES GROUP

Your training course

Production chef (level 2)

Equal to GCSE

Course contents

Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
Prepare and cook fresh and frozen fruit and vegetables to business standards.
Prepare salad vegetables to business standards.
Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
Regenerate dried and frozen ingredients and dishes.
Undertake stock control, storage, and rotation.
Communicate professionally with colleagues, line managers, stakeholders, and customers.
Work as part of a team to support service delivery.
Follow specifications to produce, portion, and present food.
Manage own time to ensure allocated tasks are completed.
Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
Use feedback to improve own performance.
Prepare and close down an area for service.
Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
Maintain prep and par levels according to business need.
Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
Follow equity, diversity, and inclusion legislation and organisational policies.
Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
Prepare and cook fresh and frozen fruit and vegetables to business standards.
Prepare salad vegetables to business standards.
Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
Regenerate dried and frozen ingredients and dishes.
Undertake stock control, storage, and rotation.
Communicate professionally with colleagues, line managers, stakeholders, and customers.
Work as part of a team to support service delivery.
Follow specifications to produce, portion, and present food.
Manage own time to ensure allocated tasks are completed.
Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
Use feedback to improve own performance.
Prepare and close down an area for service.
Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
Maintain prep and par levels according to business need.
Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
Follow equity, diversity, and inclusion legislation and organisational policies.
Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.

Your training plan

You will spend 4 days per week on site in the school kitchens with Isle Education Trust and spend each Wednesdsay at Doncaster College completing your day-release training.

Requirements

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
Analytical skills
Team working
Creative
Patience
Physical fitness
Passion for food

Other requirements

Please note that you will need to able to travel to and from the school and Doncaster College. We are keen for an immediate start. Our apprentice may be expected to work across both schools within Epworth on occasion.

About this company

Isle Education Trust (IET) is a Multi-Academy Trust of primary, secondary and alternative provision academies that grew from the desire to ensure that local children received the highest standards of education in order to enable them to go on and be responsible, well rounded members of society, with a wealth of opportunities at their feet. At Isle Education Trust we have a simple aim; to deliver the best quality teaching and learning experiences we can for all stakeholders; students, parents and staff without losing the personality of the academies in the trust. Each academy has its own mind-set which underpins all that they do. Our students are at the heart of everything we do and we aim to ensure every single one of them has the support and guidance they need in order to reach their full potential.

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

After this apprenticeship

Upon successful completion of the apprenticeship, there may be opportunity to move into a fulltime position at our school.

Ask a question

The contact for this apprenticeship is:

DN COLLEGES GROUP

Edward Corsi

edward.corsi@don.ac.uk

The reference code for this apprenticeship is VAC1000308521.

Apply now

Closes in 2 days (Monday 7 April 2025 at 11:59pm)

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