- GMFJ Reference
88584
- Wages
£6.00 p/h
- Hours
30.00 per week
- Date Posted
20/07/2018
- Start Date
24/09/2018
- Approx. Duration
12 months
- Location
Truro
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
The Nare Hotel Limited
Description
We expect reliability and time keeping being of the utmost importance every day. The apprentice must be able to listen and take in information and digest this into their working day. The ideal candidate will be working within a chef brigade of 12 and will be required to give 100%. You will be taught many new techniques along with traditional cookery methods. Once you have settled into the team we would expect you to apply yourself so we can gauge your progress and assist you in identifying opportunities to progress further. The candidate will have at least a couple of paid days so that we can trial them and if successful will be taken on as a full time apprentice. This is a great opportunity to build a career within a small team and the potential to move onto bigger and better opportunities.
Apprentice Commis Chef and Responsibilities:
- Learn different procedures of food preparation
- Prepare ingredients for dishes upon the instructions of chefs
- Assist in operating commercial cooking equipment such as stoves, cookers, ovens and fryers
- Make sure that food supplies are stored properly and used resourcefully
- Ensure that food items are properly rotated in refrigerators and any near expiry ones are dealt with according to the restaurant’s policies
- Help chefs in cooking activities by providing input and managing work
- Set up food stations by following chef’s orders
- Make sure that recipes are followed properly during food preparation and cooking time
- Handle portion control requirements and presentation standards
- Arrange food items aesthetically on serving plates
- Make sure that the kitchen is clean and organized at all times and maintain a “clean as you go” work ethic
- Ensure that best food practices and kitchen hygiene protocols are adhered to
- Provide guidance to kitchen staff in upholding high culinary standards Assist chefs in developing menus
- Make sure that all leftover food is stored properly
- Assist in checking food deliveries for both quantity and quality standards
- Provide input into stock rotation activities and make sure that food inventory is in check
- Learn and employ the basics of food aesthetics in sync with the restaurant’s set instructions
For more information about this vacancy please contact Truro and Penwith College on 01872 305500 (Ref ID: 88584)
Company website : www.narehotel.co.uk
Enthusiasm and determination to succeed in everything you do.
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
Organised, methodical and passionate about everything you do.
On successful completion of the apprenticeship there is a possibility of a future job role.
The Apprenticeship will require you to work weekends and unsociable hours. The working days would be 5 out of 7 with the working time between 11am -10pm.