- GMFJ Reference
76351
- Wages
£4.37 p/h
- Hours
40.00 per week
- Date Posted
27/09/2017
- Start Date
30/10/2017
- Approx. Duration
12 Months
- Location
Bodmin
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
St Tudy Inn
Description
The apprentice chef will report directly to Emily Scott, Head Chef. Emily creates an ever evolving menu that combines her passion for beautiful, seasonal food with the best Cornish produce available in this wonderful village location.
You don’t need to have any previous kitchen experience as we’ll give you all of the training and support that you’ll need, so this is a fantastic opportunity if you are looking to enter the kitchen for the first time. With the help of a dedicated college tutor, you’ll receive support to build your knowledge, skills and confidence through a structured professional cookery qualification.
As an apprentice chef you will be expected to learn and develop new skills within the kitchen, develop your personal food knowledge by taking part in tastings with the head chef and the kitchen team.
You will also be expected to: Prepare food to the businesses high standards. Learn about the responsibilities required to ensure that quality and consistency is achieved. Look after stock - security, rotation and stock levels.
Prepare for and attend practical learning sessions.
Keep a diary to record development of knowledge and skills and demonstrate commitment to your apprenticeship programme.
For more information about this vacancy please contact Truro and Penwith College on 01872 305500 (Ref ID: 76351)
Essential:
- Team player
- Flexible
- Ability to follow instructions
Desirable:
- Knowledge of food/products
- Knife skills
- Drive to learn
Desirable:
- English qualification
- Maths qualification
The primary objective of the Commis Chef is to learn and understand how to carry out the key functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired.
The programme involves developing effective knowledge, behaviours and skills in four main areas – culinary, people, business and food safety with specific topics including:
- Preparing, cooking and finishing basic dishes including fish and shellfish, poultry, meat, game, stocks and sauces, bread and dough, rice and pasta, soups, vegetables and pulses, egg dishes, hot and cold desserts, cakes and biscuits.
- Health, safety and security of the working environment including food safety and hygiene practices.
- Food waste management and minimisation.
- Professional behaviours – timekeeping, attendance, following company standards, reliability, communication.
- Importance of working within budgets.
- Understanding the supply chain and how to work with suppliers.
- Risks in a work environment and how to manage them.
- Taste – basic flavour profile, seasoning, herbs and spices.
- Correct techniques including common knives, tools and equipment.
- Key allergens.
- Working as part of a team.
- Meeting targets and effectively controlling resources.
Essential:
- Friendly personality
- Positive attitude
- Time keeping
- Passion for food
On successful completion of an apprenticeship, there is a possibility of a job offer.
Will be expected to work weekends, split shifts will be included in the rota. Possible breakfast shifts.