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Apprentice Chef
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Job Opportunity
This is a great opportunity to gain practical experience in food preparation, kitchen operations, food safety, and customer service while working alongside our head chef. You will be involved in preparing fresh breakfast and lunch dishes, maintaining high standards of cleanliness, and developing valuable skills in a busy kitchen environment.
Key Responsibilities
- Assist with the preparation of fresh salads, soups, breakfast dishes, and lunch menu items with a keen eye for presentation.
- Support daily food preparation to ensure service runs smoothly and efficiently.
- Assist with breakfast service from 9:00am and lunch service from 11:45am until 2:45pm.
- Prepare ingredients, wash, peel, chop, and portion food as directed by the chef.
- Maintain high standards of cleanliness and organisation throughout the kitchen during service.
- Carry out end-of-day kitchen cleaning and closing procedures.
- Label, date, and store food correctly in accordance with food safety regulations.
- Follow stock rotation procedures (FIFO – First In, First Out) to minimise waste and ensure food quality.
- Assist with stock checks and preparation of orders for the following day.
- Adhere to all food hygiene, health and safety, and allergen management procedures.
- Ensure kitchen equipment, work surfaces, and storage areas are kept clean and tidy at all times.
- Work as part of a friendly team to deliver high-quality food and excellent customer service.
- Demonstrate a willingness to learn new skills and undertake training as part of the apprenticeship programme.
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Apprenticeship Details
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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.
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