Chef Apprenticeship

As a Chef with Vintage Inns, your food is the reason guests keep coming through our doors! You’ll thrive off the hustle and bustle of a fast-paced kitchen, pulling together as a team. With 19 brands and 1600 businesses, the opportunities to develop and grow in one of our kitchens are endless.

Requirements

• You don’t need any experience as we can teach you everything!
• Willingness to learn
• Passion for cooking
• Pride in your work
• Communication skills
• Attention to detail
• Customer care skills
• Team working skills

Responsibilities

• Have open communication with the entire team to ensure the delivery of outstanding food and service, promoting a supportive atmosphere where you assist other team members whenever possible.
• Participate and contribute to team meetings, offering your valuable insights.
• Prepare, cook and present food quickly, safely and efficiently to brand standard.
• Ensure any guest queries and complaints are handled promptly and professionally.
• Ensure cleanliness and tidiness of the kitchen and back of house areas with great attention to detail.
• Set up and closedown the department including stock rotation and prep and par process.
• Keep up to date with business information, promotions and new products.
• Participate in all in-house training, e-learning and the completion of assigned learning modules.
• Always adhere to brand standards, licencing laws and all company policies and procedures.
• Completing all appropriate documentation, due diligence records, daily and weekly cleaning tasks.
• 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.
• 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.
• 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.