Apprentice Commis Chef

Summary

Assist with the preparation and production of meals for restaurants and special functions.

Annual wage

Competitive

Minimum wage rates (opens in new tab)

£11 an hour

Training course

Commis chef (level 2)

Hours

37 hours per week over a shift pattern which will include weekends Thursday 12-8pm Friday 2-10pm Saturday 5-10pm Sunday 9-5pm Monday 9-5pm.

37 hours a week

Possible start date

Monday 27 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

Assisting in the food preparation process for restaurant, café and special functions. Cooking and preparing elements of high-quality dishes. Preparing vegetables, meats and fish. Assisting other Chefs. Helping with deliveries and restocking. Assisting with stock rotation. Cleaning stations.

Where you’ll work

ABBEY COTTAGE

DELAPRE PARK

LONDON ROAD

NORTHAMPTON

NN4 8AW

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

NORTHAMPTON 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

37 hours per week over a shift pattern which will include weekends Thursday 12-8pm Friday 2-10pm Saturday 5-10pm Sunday 9-5pm Monday 9-5pm.

1 day per week Commis Chef Level 2 at Booth Lane campus over a 12 month period.

Requirements

Essential qualifications

GCSE in:

English (grade 3)
Maths (grade 3)

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

About this company

Hibiscus is two AA-rosette awarded restaurant. Winner of the Booker Dining Venue of the Year award, Hibiscus is led by Executive Head Chef Bart, who was named Chef of the Year at the 2022/23 Weetabix Food and Drink Awards. Additionally, Hibiscus won the Food & Drink award at the 2020/21 Northampton Business Excellence Awards.

After this apprenticeship

Staying on with the company.

Ask a question

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