Chef de Partie RACA Apprenticeship

Summary

Are you ready to embark on a life-changing culinary journey? The Barn, a Michelin-starred restaurant, is offering an extraordinary opportunity for an ambitious Chef de Partie RACA Apprentice to learn and thrive in one of the UK’s most acclaimed kitchens. The Barn is located in the grounds of Moor Hall, with its two-Michelin-starred restaurant.

Annual wage

£16,640 a year

Minimum wage rates (opens in new tab)

The wage is £8 per hour with an expectation of £2+ per hour tips.

Training course

Chef de partie (level 3)

Hours

40 hours per week, Wednesday to Sunday. Either 9am – 5pm or 1pm – 9pm

40 hours a week

Possible start date

Monday 3 February

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

Skills required:

Excellent cooking skills and a good understanding of produce and ingredients
Possess at least 1 years’ kitchen experience within the hotel industry, involving a fast-paced environment
Knowledge of essential legislation affecting the Kitchen department activities such as Food Safety, Health & Safety, COSHH and HACCP
The ability to work with other members of the team, to ensure the smooth operation of the department

Personal qualities:

Be confident, self-motivated and demonstrate a passionate commitment to the business
Friendly, professional, honest, reliable and trustworthy

Roles and responsibilities:

Report for duty punctually for every shift, in complete, clean uniform
Have good working relationships with everyone they come into contact with at work, behaving in a friendly, courteous and professional way. Bring a positive attitude to work, co-operating closely with team members and other departments. Be a great example to new team members
Prepare, cook and present food, quickly and efficiently, consistently in line with company standards
Compile the daily mis en place list compete all tasks for the section to the required standard within the given time
Ensure quality control measures and hygiene standards are achieved at all times Maintain all kitchen equipment through due care and diligence; notify the Head Chef regarding call outs for all repair
Follow daily opening, closing and all cleaning procedures, in line with company policy and taking account of the health and safety of people and property
Be aware of your responsibilities and adhere to legislation in respect of Food Safety, Health and Safety, Allergens and COSHH;
Follow HACCP procedures are followed according to the Food Safety Management document
To communicate with the Line Manager regarding any problems or issues with equipment, stock or with customers
To ensure that a high standard of hygiene and cleanliness is maintained by following cleaning schedules and ongoing diligence during the shift and in set up and clean down
To observe the Company’s rules and procedures and carry out any reasonable request made by Line Manager, Supervisor or the Duty Manager
To be aware of your responsibilities in respect of Health and Safety at Work and they follow all procedures in this respect and report to management any hazardous situation or accident
To attend training sessions and team meetings as required and to be involved and contribute to these. Complete Flow training modules to set timescales
Attend regular team meetings, one-to-one meetings and pre-shift meetings & end-shift debriefing. Attend hotel/management meetings when required

Where you’ll work

Moor Hall

Prescot Road, Aughton

Ormskirk

L39 6RT

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 CITY OF LIVERPOOL COLLEGE

Your training course

Chef de partie (level 3)

Equal to A level

Course contents

Review and refresh menus and dishes in line with business requirements and influencing factors
use technology in line with business procedures and guidelines to achieve the best result
use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements
use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements
prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard
prepare, cook and finish food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded
ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer
brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard
work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture
develop own skills and knowledge, and those of the team, through training and experiences
apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs
use sustainable working practices and encourage and support others to do the same
comply with legal requirements and inspire confidence by maintaining the safety and security at all times
risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation
Review and refresh menus and dishes in line with business requirements and influencing factors
use technology in line with business procedures and guidelines to achieve the best result
use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements
use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements
prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard
prepare, cook and finish food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded
ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer
brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard
work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture
develop own skills and knowledge, and those of the team, through training and experiences
apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs
use sustainable working practices and encourage and support others to do the same
comply with legal requirements and inspire confidence by maintaining the safety and security at all times
risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation

Your training plan

Level 3 RACA Chef de Partie Apprenticeship:

On and off-the-job training
Day release at college or training centre
Functional Skills in English and maths if required

More training information

The RACA Chefs’ Apprenticeship Scheme is a three-year vocational course aimed at aspiring chefs. The accredited RACA Chefs Apprenticeship Scheme delivers comprehensive training to chefs whilst enabling them to work in some of the finest establishments in the UK.

The RACA Chefs Apprenticeship Scheme differs from a routine apprenticeship in a number of ways. Firstly, is the standard of employer and establishment where the apprentice is employed during their training. The RACA apprentices are able to develop knowledge and skills, not just to meet the government-approved apprenticeship standards but also to develop beyond that to be capable of working in some of the finest kitchens in the world. Our apprentices also benefit from a range of enrichments to the curriculum such as masterclasses from leading chefs and visits to Michelin-starred kitchens and renowned suppliers.

At the end of the RACA Chefs Apprenticeship Scheme, the apprentices sit the RACA Graduation Exam and, if successful, achieve the Royal Academy of Culinary Arts Chef Diploma. This diploma sets them apart from those who have completed an apprenticeship through a standard route. For more information visit: RACA Apprenticeships — Royal Academy of Culinary Arts.

Requirements

Desirable qualifications

GCSE or equivalent 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
Problem solving skills
Presentation skills
Logical
Team working
Creative
Initiative
Non judgemental
Patience

About this company

The Barn is Moor Hall’s sister restaurant offers a delicious and varied menu created with the best seasonal ingredients, most grown within Moor Hall’s five-acre grounds or from local suppliers, as well as a great selection of wines and beverages; children’s menus, and the best Sunday lunch you’ll ever try. The Barn itself is a charming, rustic setting packed full of character, with fantastic views out to Moor Hall, a multi award winning 2 Michelin star restaurant and hotel, and the lake.

https://thebarn.moorhall.com/ (opens in new tab)

After this apprenticeship

You will be added to the RACA Alumni network and continued employment at Moor Hall.

Ask a question

The contact for this apprenticeship is: