A fantastic opportunity has become available at N Family Day Nursery.

They are looking for an Apprentice Chef to join their ‘Outstanding’ setting, to fit well within their friendly team and learn skills on-the-job whilst cooking fresh and inspiring food for our children.

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

We are looking for someone that wants to learn to create balanced, nutritious, and exciting menus. You will work in purpose-built kitchens in beautiful London nurseries. We will value you as a member of the team and support and coach you as you learn.

Joining N is a chance for you to grow personally and professionally. To be successful in this role, you will; Go Beyond, Be Outstanding and Play as a Team.

Day-to-day you will learn to:

• Cook fresh and inspiring food for our children from 7am-4pm, Monday-Friday.
• Constantly develop and evolve our menu, but in a cost-effective manner.
• Create fun and nutritional snacks/dishes for all children attending the nursery, including those with specific dietary requirements (3 snacks/meals a day).
• Promote healthy messages and ideas around food.
• Deliver best-in-class customer service and maintain a positive rapport with children and parents.
• Monitor portions and waste control to maintain profit margins.
• Ensure that all policies and procedures are in compliance with Environmental Health & Ofsted guidelines and that all relevant records are kept in line with Health and Safety and Food Hygiene Standards.

To become an apprentice, you must:

• Be 16 or over
• Not already be in full-time education

You can start an apprenticeship whether you’re starting your career, want a change, or if you're upskilling in your current job.

You can have a previous qualification like a degree and still start an apprenticeship.

As an apprentice, you’ll:

• Have regular one to one session with a dedicated trainer either remotely or through visits to your workplace
• Learn and train for a specific job
• Get paid and receive holiday leave
• Get hands-on experience in a real job
• Study for at least 20% of your working hours
• Complete assessments during and at the end of your apprenticeship
• Be on a career path with lots of future potential

As an apprentice you will be included on a Level 2 Production Chef Apprenticeship.

Where you'll work

Thorley Wash Barn
London Road
Thorley,
Bishop's Stortford
CM23 4AT

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

Training provider
BABCOCK SKILLS DEVELOPMENT AND TRAINING LIMITED

Training course
Production chef (level 2)

What you'll learn

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.
• 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.