- GMFJ Reference
78958
- Wages
£5.00 p/h
- Hours
30.00 per week
- Date Posted
30/11/2017
- Start Date
18/12/2017
- Approx. Duration
14 months
- Location
Stoke-On-Trent
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
The New Broom
Description
This is a fantastic opportunity for somebody looking to make a start in the catering business. The successful candidate will take on a range of kitchen duties, from kitchen porter to food preparation with the prospect of moving on to cooking. Supervisors will always be available to support the Apprentice. Washing, peeling and cutting vegetables Preparing and plating starters Plate a range of desserts Cooking food as described on the menuClean down after serviceMaintain a good level of cleanliness and work to hygienic practices As an Apprentice you will be included on a Hospitality Team Member-Food Production Apprenticeship. Your Qualification will be delivered by an Award Winning Training Provider who will support your learning and development throughout your Apprenticeship. This will involve a Regional Trainer coming to visit you on a regular basis to deliver the training and guide you through your Apprenticeship.
For more information about this vacancy please contact Inspiro Learning Limited on 0 (Ref ID: 78958)
Company website : http://www.babcockavol.co.uk/babcockavol/application.aspx?empid=16929&jvid=15658
Good communication skills, willing to learn, good hand eye co-ordination, keen to improve and work towards the Apprenticeship.
None specific as full training with be given
Level 2 Hospitality Team Member-Food Production ApprenticeshipApprenticeship standards are aimed at developing skills within the Apprentices’ chosen career route, each standards has set knowledge, skills and behaviours required to be successful within the job role. This will include the completion of functional skills in Maths and English. Once the apprentice has completed a minimum of 12 months training and the employer and Babcock regional trainer confirm they have met all the requirements of the standard they will be put through to end point assessment. The end point assessment is independent from the training and includes a variety of assessment methods which test the skills and knowledge of the apprentice to ensure they are fully competent in their role. Each Apprentice will be supported throughout the apprenticeship by a structured programme of teaching, e-learning, face to face training and workplace mentoring; this will encourage and help them to meet the requirements of the new standards and will prepare them for the end of point assessment.
Good time keeping and organizational skills also be enthusiastic and have a keen interest in food and the hospitality industry. Honest and reliable.
The prospect of becoming a full time team member within the kitchen and to develop within the industry.