BCAretr Apprentice Commis Chef
Apprenticeship
Employer Description We have a fabulous restaurant serving freshly cooked food daily and a fantastic lunch menu available from 11am through to 5pm consisting of a range of fresh baguettes, wraps, lighter meals and salads. We can also take a pre-order for your office lunch hour if needed. Our full a la carte menu is served all day till 9.30pm on weekdays and until 10.30pm on Friday & Saturday. We have a Sunday Roast Menu which runs alongside this from 12 noon to 9pm every Sunday.
Salary £6.50 per hour, £195.00 - £260.00 per week Hours Of Work 30-40 from 10am Monday - Sunday
Position Type Apprenticeship Age Range 16+
Qualification Commis Chef Level 2 Standard plus Functional Skills if required

Vacancy Description

A job as a Commis Chef is the most popular starting position in many kitchens and a junior culinary role can start your career in the Hospitality industry. A Commis Chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. The primary objective of the Commis Chef is to learn and understand how to carry out the preparation functions in every section of the kitchen. You will have the opportunity to experience, consider and value each section with a view to choosing an area where you feel most inspired. The learning journey of any chef will vary considerably from one individual to the next, however, it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role. You will need to able to work well under pressure; our kitchen is busy and vibrant and the rest of the chef team will be there to support you. You will also need to have a genuine passion for cooking fresh food and a keenness to learn the business. We are looking for reliable, punctual, people with a 'can do' attitude and drive and ambition for progression. During your Apprenticeship you will also attend events and gain industry recognised qualifications such as:-

 

  • Food Safety L2 Certificate
  • Food Allergens
  • HACCP Systems

 

Role and Responsibilities

  • Contribute to reviewing and refreshing menus in line with business and customer requirements
  • Use available technology 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
  • Work methodically to prioritise tasks, ensuring they are completed at the right moment and to the required standard
  • Measure dish ingredients and portion sizes accurately
  • Demonstrate a range of craft preparation, basic cooking skills and techniques to prepare, produce and present 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 presenting food
  • Correctly store and use food commodities when preparing dishes
  • Apply correct preparation and selection methods when using meat, poultry, fish and vegetables 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 and complete kitchen documentation as required
  • Store, prepare and cook ingredients correctly to deliver a quality product that is safe for the consumer
  • Work effectively with others to ensure dishes produced are of a high quality, delivered on time and to the standard required
  • Use suitable methods of communication and operate in a fair and equal manner that demonstrates effective team working
  • Develop own skills and knowledge through training and experiences
  • Support team members to produce dishes and menu items on time to quality standards
  • Perform role to the best of own ability in line with the business values and culture
  • Develop good working relationships across the team and with colleagues in other parts of the organisation, and deal with challenges and problems constructively to achieve a positive outcome
  • Follow instructions to meet targets and effectively control resources
  • Follow procedures regarding usage and waste of resources
  • Undertake all tasks with due care and attention, reporting risks in the appropriate manner

 

Qualifications and Education Requirements

  • GCSE grade C/4+ in English and Maths preferred but a willingness to undertake Functional Skills is essential if you do not have these qualifications.

 

Preferred Skills

  • Show enthusiasm for keeping up to date with business and industry trends
  • Use technology and equipment in line with training
  • Have the confidence to promptly deal with sub-standard ingredients, or those nearing their sell by date
  • Demonstrate the ability to identify when tasks are not going to plan and has the confidence to request support when needed
  • Pay attention to detail and work consistently to achieve standards
  • Show commitment to developing skills and knowledge; trying out new ingredients and dishes; practicing and reflecting on different preparation and cooking techniques
  • Demonstrate care and attention when using knives and equipment
  • Consistently use the correct volume and quality of commodities in each dish, maintaining attention to detail
  • Utilise the correct cuts and preparation methods to produce high quality, technically sound dishes
  • Have an appreciation of ingredients
  • Be financially aware in approach to all aspects of work
  • Set an example to others by working in ways which minimise waste
  • Is vigilant and aware of potential risks within the kitchen environment and takes action to prevent them

 

Personal Qualities

  • Demonstrate high personal hygiene standards
  • Follow safe working practices when storing, preparing and cooking ingredients to maintain their quality and safety
  • Take pride in own role through an enthusiastic and professional approach to tasks
  • Listen to and respect other peoples’ point of view and respond politely
  • Welcome and act on feedback to improve personal methods of working, recognising the impact that personal performance has on the team. Recognise own personal growth and achievement
  • Respond positively to instructions and be aware of team members who may need support to get menu items out on time without compromising quality
  • Behave in a manner in line with the values and culture of the business
  • Communicate and behave effectively to help team members achieve the best result for the customers and the business

 

Future Prospects

Following the successful completion of your Apprenticeship we will review your skills and achievements and plan an appropriate progression pathway within the organisation.

Apply Now

To apply for this vacancy please complete the enquiry form above and attach your CV, without your CV we cannot process your application. If you do not have a CV please call  0161 272 0496 to make an appointment.


Alternatively please click here to go to our enquiry page.