Apprentice Commis Chef

Summary

This role will involve producing high quality food from fresh produce only. You will learn how to make everything from scratch - from jus, sauces, pastry, soups, to filleting fish. The only thing we buy in is our bread. You will get to work different sections in the kitchen, with a young talented team of chefs with Michelin experience behind them.

Annual wage

£13,312 to £23,795.20 a year

Minimum wage rates (opens in new tab)

Employee benefits include: a pension scheme, a service charge added to wages after a probation period and free car parking. There is also an employee discount for the restaurant and the sister garden centre business.

Training course

Commis chef (level 2)

Hours

The restaurant is open Tuesday to Sunday so the rota will be over these days, divided between late and early shifts.

40 hours a week

Possible start date

Monday 25 November

Duration

1 year

Positions available

2

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

Day to day responsibilities include:

To prepare various items depending on your kitchen section - ready for service and for future functions
Preparing garnishes for main courses
Preparing sauces
Preparing seafood items for starters
Prepare fruit for breakfast
Cut and trim meats for sauce section
Help to maintain a clean and organised work space
Assist the chef that is in charge of the section you are working on

Where you’ll work

THE SQUARE

HEYBRIDGE

MALDON

CM9 4LT

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

COLCHESTER INSTITUTE

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 apprentice will be working towards the Level 2 Commis Chef Apprenticeship Standard
College attendance will be at the Colchester Institute - Colchester Campus one day per week during term time

Requirements

Desirable qualifications

GCSE or equivalent in:

Maths and English (grade A*-E/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

Communication skills
Attention to detail
Organisation skills
Team working
Initiative
Keen to engage
Self Motivated

Other requirements

The successful applicant preferably will need to have their own mode of transportation, as public transport is not sustainable in the long term for travel to where we are situated.

About this company

We are a privately owned 12 bedroom boutique hotel with a bar and dining room attached. We have a small kitchen brigade which will ensure you are always being taught things on the job. We have traded for over 10 years - through one of the toughest periods for hospitality (Covid and Brexit) and have come out strong.

https://www.lebouchon.co.uk/index.php (opens in new tab)

After this apprenticeship

When qualified as a chef you can get a job wherever you decide to go in the future, either to London or even abroad etc
International hotel groups give great future prospects as higher level chefs being moved around different establishments

Ask a question

The contact for this apprenticeship is:

COLCHESTER INSTITUTE

Colchester Institute - Apprenticeships Team

ci.apprenticeships@colchester.ac.uk

01206712043

The reference code for this apprenticeship is VAC1000208163.

Apply now

Closes tomorrow (Friday 22 November)

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After signing in, you’ll apply for this apprenticeship on the company's website.

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