Prepare raw ingredients: wash, peel, chop, and portion fresh vegetables, fruit, meat, poultry, and fish according to specification.
Support service delivery: assist the kitchen team during live lunch, dinner, and event services by gathering and organising ingredients.
Learn and apply professional cooking techniques, including searing, grilling, frying, baking, roasting, poaching, and sauce making.
Measure, weigh, and portion ingredients accurately to follow recipes precisely and minimise waste.
Support senior chefs in assembling, finishing, and garnishing dishes to presentation standards.
Assist in receiving food orders, checking quantities, logging temperatures, and rotating stock (FIFO).
Maintain high standards of hygiene and clean, sanitise, and maintain kitchen equipment and workstations.
Strictly monitor food holding/storage temperatures and follow safety protocols for allergen management, HACCP, and COSHH guidelines.
Training
Training will take place on-site at The Why Not Inn. The training schedule and study hours will be agreed upon between the apprentice, employer, and HIT Training prior to the start date.
After the apprenticeship
Upon successful completion of the Level 2 Commis Chef apprenticeship, the apprentice can progress into a full-time position as a Chef de Partie (CDP), with further opportunities to advance within the kitchen team.
Things to consider
Transport: Must be able to travel to and from the venue in Astwood Bank (B96 6LU), including for evening and weekend shifts when public transport options may be limited.
Working environment: Must be comfortable working in a hot, fast-paced kitchen environment and standing for long periods.
What you’ll need
Skills: Communication skills, Attention to detail, Team working, Initiative, Patience, Physical fitness
Taken from the listing. Check the full advert before you apply.