The Why Not Inn

Commis Chef Apprenticeship - Intermediate (Level 2)

The Why Not Inn (Employer)

Hit Training Ltd (Training Provider)

Weekly wage £157.50
30.0 hours per week 30 Hours Per Week
12 months (duration)
21 December 2021(start date)
Commis chef (apprenticeship standard)
17 December 2021 (application closing date)
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Job Description

We are looking for a passionate candidate to assist the team at the new look Why Not Inn. If you have an enthusiasm for fresh food, made with locally sourced ingredients and exceeding customer expectation we want to hear from you.

Responsibilities

We want individuals with creativity and ideas, who are organised and thrive in a busy environment. If you are looking for the freedom and flexibility of working for an independent business this could be the job for you.

  • Adhere to Food Hygiene Regulations and food safety management practice and procedures, ensuring products are fit for sale/ consumption.
  • Prepare and serve food to agreed company specifications that meet customer expectations in terms of quality, speed of delivery and presentation.
  • Ensure kitchen premises and equipment are adequately cleaned and
  • maintained to allow effective and safe operation of the food production facilities and environment.
  • Adhere to the day to day application of Health and Safety policy and procedures in relation to food.
  • Adhere to kitchen stock rotation and control systems
  • Undertake other reasonable duties or requests from time to time as requested by the Head Chef or General Manager.

Future Prospects

Integrating into the team full time and opportunity to work within our upcoming sites or continuing on a higher level apprenticeship.

 

Skills Required

  • Basic knife skills
  • Time management
  • Organisation skills
  • Multi tasking skills

Qualities Required

  • Attention to detail
  • Enthusiastic attitude
  • Motivated
  • Good personal hygiene

Qualifications Required

None required

Training Provided

Commis Chef Level 2 Apprenticeship, Maths & English Functional Skills Level 1

Day to Day workings of a busy kitchen
Stock management
Butchery
Fish mongery
Pastry/ desserts
Vegetable preparation and various cooking methods
Safer food better business training
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