Start your career as a Chef here!

Every day is different at Fynn Valley. With dishes from Cafe Breakfasts to large scale A La Carte, grab this opportunity to learn a wide variety of skills in a fast-paced friendly environment.

Working in the Kitchen

Working in the kitchen at Fynn Valley Terrace, you will be guided directly by the Head Chef, as part of the kitchen team preparing a wide variety of dishes from cafe breakfasts and golf match meals to a la carte style wedding breakfasts and large events for up to 200 guests.

Responsibilities

• Learn the basics in food preparation
• Catering for golf club and cafe meals as well as large functions for up to 200 people
• Assisting in the preparation of cafe breakfast and lunches before moving on to events
• Undertake Food Safety and Hygiene Qualifications
• Learn how to use a wide variety of kitchen catering equipment
• Initially preparing vegetables and baked goods, alongside making desserts from scratch, you will progress as your skill levels expand
• You will be encouraged to be creative to be creative to support menu planning with new ideas.

Apprenticeship Details

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 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.