Chef Apprenticeship

Lifetime Training; Reading; On-site; GBP 15,000 - 20,000; Full time

Job summary

A leading culinary training organisation in Reading is seeking an Apprentice Chef to support kitchen operations and ensure high-quality food presentation and customer satisfaction. Candidates should demonstrate teamwork, organisation, and communication skills, with a commitment to maintaining hygiene standards. This role offers an opportunity to gain valuable experience in a fast-paced kitchen environment.

Qualifications

• Pride and care in work for customer satisfaction.
• Understanding of kitchen hygiene and safety regulations.
• Ability to work under pressure in a team environment.

Responsibilities

• Support chefs in day-to-day kitchen operations.
• Help produce menu plans and descriptions.
• Prevent food waste and assist with smooth kitchen running.
• Maintain cleanliness and hygiene in the kitchen.

Skills

Teamwork

Communication

Organisation

Presentation

Job description

Apprentice Chefs would be expected to take pride and care in their work to ensure only the best possible dishes are sent out to ensure best possible customer satisfaction. Quality and presentation are key to this so chef are expected to have good organisation and presentation skills to ensure everything runs as it should.

One key aspect to the success of a kitchen is teamwork amongst chefs and excellent communication. This is especially important in a hotel when buffets are prepared as such a large volume of food must all be prepared for the same time, but this will no problem when all chefs work together.

Main Responsibilities:

• To support chefs in the day to day running of the kitchen
• Helping to produce menu plans, descriptions, costing, photographing and breakdown of all dishes available.
• Work to agreed recipes expectations.
• Help to prevent waste of food of any kind and over-production.
• To carry out any reasonable duty to assist in the smooth running of the kitchen and hotel.
• To work alongside the restaurant to ensure customer satisfaction
• To undertake any other duty and responsibility considered to be consistent with the role

Staff Responsibilities:

• To ensure you have a full understanding of the job list and the different sections it covers e.g. breakfast, functions, society days, room service etc. If not, speak either to the sous chef or head chef for further guidance.
• Ensure you follow the rules set by the Hotel and by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise.
• To ensure your daily work areas are in the most hygienic, efficient and cost-effective way to achieve quality results
• To comply with statutory and contractual requirements regarding the workplace such as employment law, health and safety, hygiene, fire prevention.

Health & Safety Responsibilities:

• Ensure all responsible cleaning tidying and welfare of the kitchen and surrounding areas is carried out effectively and to a high-quality standard.
• Ensure that all H.A.S.A.W. Act 1974 and Health and Safety policy affecting the department and all fire regulation and procedures are in place and that you have received the correct training.
• Work with others to maintain Health and Safety control.
• To ensure the use, issue and care of all cleaning materials and equipment is controlled to maximum benefit, whilst considering health and safety regulations.
• To observe and follow the guidelines and principles set out in any policy and procedures produced within the establishment.
• To keep your uniform in good, clean condition. We must ensure that if we are seen by guests that we uphold the standard of the hotel.

Customer Responsibilities:

• Ensure consistency of food quality and presentation and attend briefing for special functions, if necessary, as required to do so.
• To be able to deal with any queries regarding dietary requirements or allergens to restaurant staff or a customer if required.

Operational Responsibilities:

• To help produce the quality daily and seasonal changes of menus.
• Conduct regular demonstrations of existing or new dishes and make sure a record is kept of such demonstrations to ensure good product knowledge of customer facing staff.
• To undertake any other duty and responsibility considered to be consistent with the role.