Apprentice Commis Chef Pastry - London – Find an apprenticeship

Summary

You do not need to have any experience to apply for this vacancy as full training will be provided as part of the Apprenticeship! On completion of the Apprenticeship you will achieve the Pastry Chef Level 3 qualification and become a qualified Pastry Chef.

Annual wage: Competitive
Minimum wage rates (opens in new tab)
Training course: Pastry chef (level 3)
Hours: 40 hours per week. Shifts to be confirmed.
40 hours a week
Possible start date: Friday 31 January
Duration: 1 year 6 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

Preparing delicious, high-quality food that delights our clients and customers
Being an enthusiastic team player and excellent communicator
Helping with general kitchen tasks as directed
Representing Compass Group UK&I and maintaining a positive brand image
Complying with Food Handling & Hygiene standards
Complying with Health & Safety regulations

Where you’ll work

Royal Victoria Dock, London, England,

E16 1XL

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

THE WKCIC GROUP

Your training course

Pastry chef (level 3)

Equal to A level

Course contents

Use professional production methods to create refined, finished dough products including fermented yeast, non-fermented, laminated, enriched and hand-shaped doughs
Use professional production methods to create refined, finished batter products including separated egg, creamed, whisked whole egg, yeasted and French, Swiss, and Italian meringue mix sponges.
Use professional production methods to create refined, finished confectionery and chocolate products including honeycomb or cinder toffee, marshmallow, caramel mou, caramelised nuts, nougat, macaron, Florentine, moulded and dipped bon bons, piped truffle, pate de fruit, and chocolate decorations.
Use professional production methods to create refined, finished paste products using choux, sweet, short or brise, inverse and classic puff, and sable pastries.
Use professional production methods to create refined, finished fruit products including poached, roasted, baked, confit, conserves, compotes, fillings, and curd.
Use professional production methods to create refined, finished biscuit products including hollandaise and a la poche sable, Breton, cookies, and tuille.
Use professional production methods to create refined, finished hot, cold and frozen desserts including starch and non-starch based souffles, fondants, tarts, ice creams, sorbets, parfaits, granites, dacquoise, set creams (anglaise, ganache, meringue) and sabayon mousse.
Use professional production techniques to create refined fillings including ganache, crémeux, frangipane, praline, crème pat, diplomat and mousseline, meringue, chiboust butter cream, bavorois, sec, savoury, baked custard, and gels and inserts.
Use professional production techniques to create refined finishes including glazes, sauces, coulis, and icing
Use professional production methods to create refined, filled, constructed patisserie products including opera, éclair, St Honore, chocolate, fruit and meringue tarts, millefeuille, fraisier, black forest gâteaux, mont blanc, paris brest, pithivier or galette, petit and large entremets.
Use professional production methods to create small decorative display work including nougatine, pastillage, cooked sugar and chocolate which can be in combination.
Reformulate recipes to produce plant-based, gluten free and allergen free alternatives.
Use sensory and related to methods to ensure ingredients are the right quality.
Interpret specifications to achieve intended quality standards
Manage time, temperature and environment when preparing and cooking refined products
Identify and resolve errors during the production process
Apply quality standards related to size, texture, flavour, consistency, and appearance to finished products.
Design products to ensure they can be effectively presented, held, served and or transported to customers on and off site without negative impact on the finished product
Select and use specialist pastry equipment and technology to make refined finished products
Prepare, check, clean, and maintain specialist pastry equipment
Proactively maintain a safe, clean and hygienic working environment to manage compliance with all food safety and health and safety legislation
Plan to meet daily demand, allocating resources and proactively managing risk to production.
Prepare mise en place lists
Adapt plans according to variable internal and external factors
Improve or develop new products considering customer, profit, standards and brand fit
Adopt sustainable working practices to minimise waste and maximise yield for product batches
Use professional communication styles and methods relevant to a commercial kitchen.
Observe professional standards for teamwork, including equity, diversity and inclusion, and act to support the wellbeing and professional development of self and colleagues.
Use professional production methods to create refined, finished dough products including fermented yeast, non-fermented, laminated, enriched and hand-shaped doughs
Use professional production methods to create refined, finished batter products including separated egg, creamed, whisked whole egg, yeasted and French, Swiss, and Italian meringue mix sponges.
Use professional production methods to create refined, finished confectionery and chocolate products including honeycomb or cinder toffee, marshmallow, caramel mou, caramelised nuts, nougat, macaron, Florentine, moulded and dipped bon bons, piped truffle, pate de fruit, and chocolate decorations.
Use professional production methods to create refined, finished paste products using choux, sweet, short or brise, inverse and classic puff, and sable pastries.
Use professional production methods to create refined, finished fruit products including poached, roasted, baked, confit, conserves, compotes, fillings, and curd.
Use professional production methods to create refined, finished biscuit products including hollandaise and a la poche sable, Breton, cookies, and tuille.
Use professional production methods to create refined, finished hot, cold and frozen desserts including starch and non-starch based souffles, fondants, tarts, ice creams, sorbets, parfaits, granites, dacquoise, set creams (anglaise, ganache, meringue) and sabayon mousse.
Use professional production techniques to create refined fillings including ganache, crémeux, frangipane, praline, crème pat, diplomat and mousseline, meringue, chiboust butter cream, bavorois, sec, savoury, baked custard, and gels and inserts.
Use professional production techniques to create refined finishes including glazes, sauces, coulis, and icing
Use professional production methods to create refined, filled, constructed patisserie products including opera, éclair, St Honore, chocolate, fruit and meringue tarts, millefeuille, fraisier, black forest gâteaux, mont blanc, paris brest, pithivier or galette, petit and large entremets.
Use professional production methods to create small decorative display work including nougatine, pastillage, cooked sugar and chocolate which can be in combination.
Reformulate recipes to produce plant-based, gluten free and allergen free alternatives.
Use sensory and related to methods to ensure ingredients are the right quality.
Interpret specifications to achieve intended quality standards
Manage time, temperature and environment when preparing and cooking refined products
Identify and resolve errors during the production process
Apply quality standards related to size, texture, flavour, consistency, and appearance to finished products.
Design products to ensure they can be effectively presented, held, served and or transported to customers on and off site without negative impact on the finished product
Select and use specialist pastry equipment and technology to make refined finished products
Prepare, check, clean, and maintain specialist pastry equipment
Proactively maintain a safe, clean and hygienic working environment to manage compliance with all food safety and health and safety legislation
Plan to meet daily demand, allocating resources and proactively managing risk to production.
Prepare mise en place lists
Adapt plans according to variable internal and external factors
Improve or develop new products considering customer, profit, standards and brand fit
Adopt sustainable working practices to minimise waste and maximise yield for product batches
Use professional communication styles and methods relevant to a commercial kitchen.
Observe professional standards for teamwork, including equity, diversity and inclusion, and act to support the wellbeing and professional development of self and colleagues.

Your training plan

This training plan has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

Requirements

Desirable qualifications

GCSE in:

English (grade 4)
Maths (grade 4)

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
Presentation skills
Team working
Creative

About this company

We’re the people behind the food, hospitality and support services that power your day, make you smile and put a spring in your step. That’s just one of the reasons why we’re the UK and Ireland’s top contract catering, hospitality, and business support services provider.

After this apprenticeship

On completion of the Pastry Chef Level 3 apprenticeship the apprentice will have the opportunity to embark onto a Level 4 apprenticeship to further their skills development through internal training programmes.

Ask a question

The contact for this apprenticeship is:

THE WKCIC GROUP

The reference code for this apprenticeship is VAC1000290355.

Apply now

Closes in 19 days (Tuesday 31 December)

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Apprentice Commis Chef Pastry - London

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