We are seeking an enthusiastic and motivated individual to join our dynamic team at The Quantock Restaurant.

This role offers an exciting opportunity to develop professional cookery skills within a busy commercial learning environment, working alongside experienced chefs and supporting the delivery of high-quality food and service.

As an apprentice you will play an active role in the day-to-day operation of the kitchen, assisting with food preparation, production, presentation, and service across a range of menus and events. You will be responsible for applying professional kitchen systems, standards, and procedures to help maintain an efficient, safe, and professional working environment.

We are looking to recruit someone who is passionate about food, eager to develop their culinary knowledge, and committed to producing dishes to a high standard. You will gain experience in planning and completing a range of technical cookery tasks while contributing to the restaurant's commercial success and supporting the learning experience of students.

You will be someone who thrives in a fast-paced and vibrant working environment, demonstrates a positive and professional attitude, and can adapt to the changing needs of a commercial hospitality operation. You'll be committed to developing their skills, working effectively as part of a team, and delivering an excellent experience for customers and guests.

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

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