Apprenticeship Opportunity at The Cakery

Work alongside an experienced team to learn professional cake-making skills, including preparing creams, fillings, and ganache, splitting, filling, and finishing cakes. Gain experience in royal icing, buttercream, sugar flowers, and models, while supporting shop operations through cleaning, stock control, and general housekeeping.

A standard shift will include:

• Preparing orders (i.e., cupcakes ordered in-store or the online shop)
• Stocking up the shop cabinet
• Preparing cream and filling to set Cakery recipes
• Building up cakes, weighing out filling, and covering in the correct finish
• Making 2D and 3D decorations from sugar paste
• Serving customers in the shop and on the phone
• Washing up and keeping the kitchen tidy and clean
• Stocking up products, boards, and boxes, disposing of rubbish, and recycling

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Course contents

• Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
• Prepare and cook fresh and frozen fruit and vegetables to business standards.
• Prepare salad vegetables to business standards.
• Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
• Regenerate dried and frozen ingredients and dishes.
• Undertake stock control, storage, and rotation.
• Communicate professionally with colleagues, line managers, stakeholders, and customers.
• Work as part of a team to support service delivery.
• Follow specifications to produce, portion, and present food.
• Manage own time to ensure allocated tasks are completed.
• Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
• Use feedback to improve own performance.
• Prepare and close down an area for service.
• Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
• Maintain prep and par levels according to business need.
• Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
• Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example, red handled knife and red board for raw meat.
• Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
• Apply hygiene management techniques to maintain a safe clean work environment, for example, COSHH, personal hygiene, and uniform.
• Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
• Comply with health and safety legislation, regulations, guidelines, and procedures, including stress management.
• Follow equity, diversity, and inclusion legislation and organisational policies.
• Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
• Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.