Chef Scholarship Apprentice
Great Western Hotel
TRURO AND PENWITH COLLEGE
Chef Scholarship Apprentice
Do you have a passion for cooking with fresh, locally sourced ingredients? Do you want to work in some of the most sought-after locations in the South West?
Why not get an excellent chef experience while you learn and apply for a Chef Scholarship with St Austell Brewery - with over 160 years of Cornish heritage, we can provide you with a vibrant and fruitful career in the Hospitality Industry.
St Austell Brewery is a family business and as well as brewing beer we are passionate about the food we serve in our pubs, bars, hotels, restaurants and Inns. We are now looking for our next intake of Chef Scholars which will provide a unique opportunity for anyone wishing to start a career as a chef.
Experience is not essential – in fact, our Chef Scholarships are aimed at those with little or no experience. All we ask is that you have a positive attitude and the desire to start a career as a chef.
What does the Chef Scholarship involve?
- As a Chef Scholar, you will undertake a 12-month Commis Chef Apprenticeship where you will work with other chefs to learn and practice new skills which are required to become an established and qualified chef. During your apprenticeship, you will develop knowledge, behaviours and skills through both college-based workshops and practical experience as part of our commercial kitchen teams
- The college workshops are an essential part of your development and you will be responsible for your attendance one day a week. In the workplace, you will be responsible for recording your onsite training and practice and sharing this with your college liaison and allocated Learning & Development Trainer
- As a Chef Scholar, you will be working with local fresh produce and play a hands-on role preparing and cooking dishes to a high standard. You will gain an understanding of how to use ingredients to the best of their potential and learn how to manage stock and waste in day to day service
- A key part of your role will be to understand best and safe practice in a commercial kitchen and learn how to manage and implement the safe delivery of food to our guests
On successful completion of the apprenticeship there is a possibility of a future job role.
Pay & Benefits:
- We don’t believe in paying apprenticeship rates, so you will be paid a minimum of £7 per hour or the national living wage for your age, whichever is higher
- On successful completion of the 12-month scholarship, you will have the opportunity to gain a permanent role within the St Austell Brewery Managed Estate
- 30% discount on food and drink, and 50% off of accommodation across our Managed Estate (eligible after a qualifying period, subject to conditions)
- Access to our employee reward programme
- Childcare voucher scheme
- Contributory pension scheme
- Shift work as a mixture of daytimes evening and weekends
- Teamwork skills
- Communication skills
- Positive attitude
- Desire to start a career as a chef
- We are looking for passionate and energetic individuals that work well within a team, are self-motivated and have a passion for food
- GCSE Grade C/4 or above in maths, English and Science or will need to sit Functional Skills qualification
- Driving licence desirable but not essential
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
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This page contains public sector information licensed under the Open Government Licence v3.0. The information provider is the Education and Skills Funding Agency.