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Commis Chef Apprentice.

The Anchor Inn MILTON KEYNES

This is the first step of the ladder to becoming a great chef. Do you have the passion for food who knows what providing great gastro food is all about. This is your big chance to learn all there is to know. If you're ready to be part of our team of talented and experienced chefs and receive some great training then this is the job for you!

Intermediate Commis chef Level 2 (GCSE)

Opportunities from The Anchor Inn | GetMyFirstJob

  • NAS Reference
    VAC001743130
  • Annual wage
    £13500.00
  • Hours
    39.00 per week
  • Working Week
    4 days out of 7, variable - 8 hours a day. - Shift TBA.
  • Date Posted
    13/08/2021
  • Start Date
    13/09/2021

  • Location
    MILTON KEYNES
  • Expected Duration
    15 months
  • Status
    Now Taking Applications
  • Sector
    Commis chef
  • Employment Type
    Intermediate Level Apprenticeship
  • Employer
    The Anchor Inn

Description of Opportunity

This is the first step of the ladder to becoming a great chef. Do you have the passion for food who knows what providing great gastro food is all about. This is your big chance to learn all there is to know. If you're ready to be part of our team of talented and experienced chefs and receive some great training then this is the job for you!

For more information about this vacancy please contact Sonia Harris 01908 684444 apprenticeships@mkcollege.ac.uk - MILTON KEYNES COLLEGE (Ref ID: VAC001743130)

Basic hygiene and food safety awareness Allergen awareness Basic cooking skills Be able to work within a team Effective communication
Maths and English at GCSE grades A*-C/ 9/4 preferred (or equivalent) Predicted grades will be accepted
Willing to learn, passionate and hardworking
Move up the ranks in our kitchen teams
Our aim is to create a memorable dining experience featuring fantastic British food and delicious drinks. Dining is informal in a relaxed environment reflecting the best in British design with a warm friendly welcome. Fresh ingredients cooked with skill, take full advantage of the flavours that reflect the local produce and seasonal favourites.

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