Chef Apprentice

The Bird at Westhay

GLASTONBURY, BA6 9TN

Closes on Sunday 5 January

Posted on 5 November 2024

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Contents

Summary

We are seeking a chef to join our new kitchen team at The Bird in Westhay.

Annual wage
£10,316.80 a year

Minimum wage rates (opens in new tab)

Training course
Commis chef (level 2)
Hours
Wednesday to Saturday: 5:00pm- 10pm Sunday: 11:00am- 4:00pm

31 hours a week

Possible start date

Saturday 11 January

Duration

1 year 3 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

1.Work closely with the head chef to assist in the smooth running of the kitchen
2. Help in preparing ingredients and dishes according to recipes and specific instructions
3. Take part in various cooking tasks, such as grilling, sautéing, baking, and more
4. Assist in managing inventory by keeping track of stock levels, ordering supplies, and minimizing waste
5. Contribute to maintaining high standards of food quality, consistency, and presentation
6. Keep the kitchen clean and organized, ensuring equipment is
well-maintained and following sanitation practices
7. Coordinate with other kitchen staff to ensure efficient operations,
especially during busy periods
8. Learn valuable culinary techniques, safety protocols, and kitchen
management skills from experienced chefs and staff
9. Occasionally interact with customers to understand their preferences and accommodate special requests
10. Follow health and safety regulations, including proper food handling, sanitation, and hygiene practices
11. Assist in planning and executing special events, such as private parties or catering functions
12. Help with administrative tasks, such as record-keeping, scheduling, and paperwork as needed
13. Stay updated on culinary trends, techniques, and industry developments through workshops, classes, and self-study

Where you’ll work

MAIN ROAD

WESTHAY

GLASTONBURY

BA6 9TN

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

  • Strode College one day a week
  • Training with the Employer

More training information

  • Strode College one day a week
  • Training with the Employer

Requirements

Desirable qualifications

GCSE in:

  • English (grade C)
  • Maths (grade C)

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
  • Team working
  • Physical fitness
  • Passion for Cooking

Other requirements

Reliable Transport to and from the The Bird at Westhay as the last bus is at 4:20pm

About this company

The Bird at Westhay has just undergone complete renovations, and we are excited to bring food back to the small Somerset village.

After this apprenticeship

  • There is a potential for the right candidate to progress to a Chef de Partie apprenticeship, leading on to a Junior Sous Chef position

Ask a question

The contact for this apprenticeship is:

STRODE COLLEGE

Suzie Drew

sdrew@strode-college.ac.uk

01458 844418

The reference code for this apprenticeship is VAC1000285649.

Apply now

Closes on Sunday 5 January

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