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Apprentice Chef - REF 13212
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Apprentice Chef - REF 13212
Tiger Lounge in Accrington are recruiting for an Apprentice Production Chef. The successful candidate will complete a Level 2 Production Chef Apprenticeship over the duration of 15 months.
Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.
Responsibilities
What you'll do at work:
- Trained in the kitchen to produce a variety of foods to meet the quality required by the Tiger Lounge ethos
- Using various kitchen equipment
- Working alongside chef
- Adhere to food hygiene and health and safety regulations
Requirements
- Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills:
- Team working
- Initiative
- Keen & Willing to Learn
- Punctual
- Reliable
- Interested in the Industry
Benefits
- Progression onto full time employment.
About Tiger Lounge
Tiger Lounge is a friendly, local bar & grill in the heart of Accrington, offering fresh food, amazing cocktails and a unique atmosphere.
Training Provider Details
Training provider: NORTH LANCS. TRAINING GROUP CIC
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Training course: Production chef (level 2)
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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 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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