Bettle & Chisel Inn

Commis Chef Apprentice - Intermediate (Level 2)

Bettle & Chisel Inn (Employer)

Truro and Penwith College (Training Provider)

Weekly wage £171.00
30.0 hours per week Day, evening shifts and weekends.
15 months (duration)
10 May 2021(start date)
Commis chef (apprenticeship standard)
30 April 2021 (application closing date)
Register interest

Job Description

The Bettle & Chisel Inn are looking to recruit an Apprentice Commis Chef. You will be an enthusiastic team player with a desire to learn all aspects of working in a busy pub kitchen with the possibility to progress further.

Responsibilities

Reporting to the duty chef, duties will include:

  • Washing up
  • Cleaning areas
  • Food preparation
  • Assisting chef
  • Liaising with other staff

The candidate will be expected to follow instructions safely and accurately. Must have a high standard of hygiene, the ability to work cleanly and efficiently under pressure. A good eye for detail is a must.

Future Prospects

On completion of a successful apprenticeship, there may be a possibility of a full time position.

Reality Check

Day, evening shifts and weekends. Due to location, own transport or ability to have lifts would be needed

Skills Required

  • Excellent Communication skills
  • Some knowledge of a working kitchen

Qualities Required

  • Good sense of humour
  • Ability to keep a cool calm head
  • Confident

Qualifications Required

  • Desirable Food Hygiene Certificate

Training Provided

Knowledge

  • 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


Skills

  • Contribute to reviewing and refreshing menus in line with business and customer requirements
  • Use available technology in line with business procedures and guidelines to achieve the best result
  • Measure dish ingredients and portion sizes accurately
  • Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and presenting food
  • Store, prepare and cook ingredients correctly to deliver a quality product that is safe for the consumer
  • Develop own skills and knowledge through training and experiences
  • Support team members to produce dishes and menu items on time to quality standards
  • Perform role to the best of own ability in line with the business values and culture
  • Follow instruction to meet targets and effectively control resources
  • Undertake all tasks with due care and attention, reporting risks in the appropriate manner


Behaviours

  • Show enthusiasm for keeping up to date with business and industry trends
  • Use technology and equipment in line with training
  • Pay attention to detail and work consistently to achieve standards
  • Demonstrate care and attention when using knives and equipment
  • Has an appreciation of ingredients
  • Demonstrate high personal hygiene standards
  • Take pride in own role through an enthusiastic and professional approach to tasks
Register interest

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