About the Role

This is a fantastic opportunity for someone eager to begin a career in hospitality and develop professional culinary skills within a fast-paced and supportive environment.

Responsibilities

• Prepare the ingredients for more senior chefs
• Measure dish ingredients and portion sizes accurately
• Ensure the proper storage of all food, including fresh products
• Assist with deliveries and stock rotation
• Liaise with the Head Chef to ensure perishable items are used in a timely manner
• Follow all processes and procedures within the catering team and the wider company
• Carry out all aspects of Food Hygiene and Health and Safety and operate in accordance with Castle Howard’s Health and Safety policies at all times
• Undertake any other duties as may be reasonably required
• Assist with any special functions, including those which occur outside normal working hours

Apprenticeship Details

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

Chef de partie (level 3)

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