Join Pottergate Golf Club as an Apprentice Cook

Gain hands-on experience in a busy kitchen. You'll learn food preparation, cooking techniques, and kitchen operations while working towards a recognised qualification in a welcoming and supportive environment.

Duties

Duties will include, but will not be limited to:

• Supporting the Head Chef in all aspects of kitchen management and food preparation, ensuring high standards of food quality and presentation.
• Prepare and cook a variety of dishes, adhering to established recipes and presentation standards.
• Ensure compliance with food safety regulations and maintain cleanliness in the kitchen.
• Ensure smooth communication between the kitchen and FOH teams.
• Assist the Head Chef in targeted policies to minimise waste.
• Assist with special events and catering services as required.
• Provide excellent customer service by responding to guest enquiries and feedback regarding menu items.

Apprenticeships

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

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 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.