Apprentice Chef

Summary

King’s Ely is seeking a talented and dedicated chef to join our vibrant school. You will be working in the catering team at our boarding school. This involves ensuring students receive nutritious and enjoyable meals. This apprenticeship allows you to enhance your culinary skills with opportunities to develop your understanding and training.

Annual wage: £17,017 a year
Minimum wage rates (opens in new tab)
Training course: Commis chef (level 2)
Hours: Shifts dependent. 7am-3pm or 11am-7pm
38 hours a week
Possible start date: Thursday 30 January
Duration: 1 year
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

Meal Preparation: preparing breakfast, lunch and dinner for students according to the school’s menu plans, whilst understanding dietary requirements and preferences.
Food safety and Hygiene: maintain high standards of food safety, handling, cooking and cleanliness.
Teamwork: Ability to work well in a team, often collaborating with other kitchen staff and school personnel.
Serving meals: Help to prepare dining areas ready to serve food to students and staff.
Organisation: Strong organisational skills to manage multiple tasks and ensure timely meal service.
Menu Planning: Collaboratively working with the kitchen staff to put together a school menu suiting student’s nutritional needs
Skill Development: Enhance your culinary skills with opportunities for professional development and training.

Where you’ll work

King's Ely School

Monastic Barn

The College,

Ely

CB7 4DL

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

CAMBRIDGE REGIONAL 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

The practical training period of the Commis Chef Level 2 Apprenticeship is the time dedicated to the development of the knowledge, skills, and behaviours for which includes the following components:

A Commis Chef Apprenticeship at Level 2
On-programme assignments and practical assessments
Workplace portfolio of evidence
English and maths at Level 2 must be achieved
Food Hygiene qualification
Food Preparation qualification

Requirements

Essential qualifications

GCSE in:

English (grade 3/D)
Maths (grade 3/D)

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
Logical
Team working
Creative
Initiative

About this company

Kings is a boarding school with over 1000 pupils. At the Monastic Barn, we prepare over 1500 meals per day over breakfast, lunch and dinner services.

https://www.kingsely.org (opens in new tab)

Company benefits

You will be provided a uniform and you will be able to get meals whilst on duty.

After this apprenticeship

If a job is available, you may possibly get a position as a commis chef in the kitchens.

Ask a question

The contact for this apprenticeship is:

CAMBRIDGE REGIONAL COLLEGE

Hannah

01223 418778

The reference code for this apprenticeship is VAC1000282063.

Apply now

Closes in 11 days (Monday 2 December at 11:59pm)

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