Chef Apprentice

As a Chef Apprentice, you will be working alongside the kitchen team to create a delicious variety of pub classics guests will love. It's so much more than just a shift in the kitchen — it's building genuine connections with a team of likeminded people, bringing your passion for cooking to life every day.

Refined Pub Group are on the lookout for an enthusiastic new apprentice to join the Bridge Inn Team!

As a Chef Apprentice, you will be working alongside the kitchen team to create a delicious variety of pub classics guests will love. It's so much more than just a shift in the kitchen — it's building genuine connections with a team of likeminded people, bringing your passion for cooking to life every day.

If you're new to catering, you won't be for long! Personality and genuine passion is what counts rather than previous experience as you work towards your Commis Chef Level 2 qualification over the course of 12-18 months.

What does the role involve?

• Prepare, cook and present a variety of delicious pub classics from scratch
• Ensure hygiene levels are maintained, and food safety laws are adhered to at all times
• Communicate clearly with your team to ensure high-quality meals reach customers on time
• Complete tasks in line with direction from the Head Chef
• Keep up to date with new menus, products, and promotions

What are the benefits?

• Up to 30% discount across high street retail stores as part of the apprenticeship
• Opportunity to learn directly from industry professionals to enhance your career
• Genuine opportunities for progression and creating a lasting career
• 24/7 access to health and wellbeing support from an external counsellor

What does the apprenticeship involve?

• A mixture of face to face and virtual catch ups every 4 - 6 weeks to discuss feedback and progress
• A mixture of on and off the job training, including workshops and webinars
• Reviews every 12 weeks with your Line Manager and apprenticeship coach
• Opportunity to gain real world experience and an education without the expectation to attend college
• Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

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.