Apprentice Kitchen Assistant

Location

41 Charnham Street, Hungerford, RG17 0EL

Wage

£8,788 a year

Working Hours

Working weekends as a priority, exact shifts to be confirmed. 20 hours a week

Start Date

Tuesday 24 November 2026

Duration

1 year 4 months

Positions Available

1

About the Role

The Bear Hotel, Hungerford is one of the oldest and most historic Inns in England and is reputed to date back to the 13th Century. Hungerford is a charming market town in the heart of The North Wessex Downs, which is an Area of Outstanding Natural Beauty, and only 5 minutes from the M4.

Work Responsibilities

As an Apprentice Chef with Core Hotels, your passion for all things food, and the desire to make the perfect dish every time, is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast-paced service, you'll soon become an invaluable member of the kitchen team.

What you'll do at work

• Prepare, cook, and present food that meets specs and customer expectations
• Maintain hygiene levels and safety regulations in the kitchen to help guarantee the safety of your entire team and visitors
• Communicate clearly with your team in order to provide high-quality meals to customers on time
• Keep up to date with new products, menus, and promotions

Training

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

Training Course

Production chef (level 2)

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.