Commis Chef Apprentice
London South East college

The commis Chef will support the kitchen operation for BR6, a sixty-cover restaurant as well as the connected Bakehouse and Terrace area, with direct line management of the Head Chef and senior kitchen team. This role includes responsibility for maintaining operating procedures and standards in line with College Policies.

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What will the apprentice be doing?

This role includes responsibility for maintaining operating procedures and standards in line with College Policies. As well as supporting opportunities in collaboration with the curriculum team in supporting the Head Chef and senior kitchen team in training and assessment of students on Hospitality and Catering courses.

A significant part of activity will be day-to-day management and maintenance of daily operational duties as stipulated by the Head Chef in the kitchen including food safety and health and safety, kitchen hygiene, receiving deliveries and goods storage in compliance with FAS guidelines.

KEY RESPONSIBILITIES OF THE JOB HOLDER:

The person appointed will be required to work flexibly within a team environment and will be allocated a range of duties and responsibilities. The post holders will work closely with Head Chef and senior kitchen staff and will be allocated a range of duties. The duties allocated may be varied or changed by the line manager dependent on the needs of the service.

Health and Safety:

1.Keep up to date with HACCP documents, ensuring they are filled out daily

2. Ensure stations are kept clean and organised

3. Keep on top of dishes in pot-wash during service, keeping chemicals topped up

4.Follow organisations cleaning procedures, reporting any faults to supervisor

5.Ensure food is stored correctly – following F.I.F.O storage system

6.Monitor kitchen equipment – reporting any faults to supervisor

7. Ensure safe storing of equipment – knives, blades etc, kept track of

Food:

1.Perform stock checks, informing supervisors of depleting stock

2.Receive deliveries, checking use-by dates, packaging quality, etc.

3.Prepare (wash, cut, cook) vegetables, fruits and meats to specifications

4.Weigh / measure ingredients accurately

5.Assemble / cook dishes on the menu with consistent quality

6.Label food items for storage within organisations policy.

7.Accurate portion control for menu items

8.Manage wastage – report concerns to supervisor

Teamwork:

1.Work within the team to successfully produce dishes within a strict time-limit

2.Support different sections, aiding in prep / ticket production where needed

3.Clear communications with F.O.H regarding order status, stocks, outstanding tasks etc.

4.Receive supplies (upon delivery and digitally) regarding purchases, deliveries etc.

What training will the apprentice take and what qualification will the apprentice get at the end?

Level 2 Commis chef apprenticeship standard, including Functional Skills in English and maths if required.

What is the expected career progression after this apprenticeship?

Further progression may well be available in other areas within our sector, upon successful completion of your apprenticeship.

Annual wage

£18,000 a year

Expected duration

1 Year

Possible start date

25 Nov 2024

Date posted

29 Oct 2024

Reference number

1000284688

Positions

1 available

Desired skills and personal qualities

Communication skills, Attention to detail, Organisation skills, Customer care skills, Problem solving skills, Analytical skills, Logical, Team working, Creative, Initiative, Non judgemental, Patience, Physical fitness