Job role includes

JOB ROLE

The Apprentice Chef will assist with the preparation, cooking and service of food at the club while developing their kitchen skills and working under appropriate supervision.
 
Day-to-day responsibilities include:

• Preparing ingredients and food ready for each service.
• Cooking and plating food to the club's required standard.
• Following recipes, portion sizes and presentation standards.
• Setting up the kitchen and lounge before service.
• Keeping work surfaces and equipment clean throughout the shift.
• Washing and putting away kitchen equipment, utensils, trays and pans.
• Checking and recording fridge/freezer temperatures as required.
• Carrying out food temperature checks and completing relevant kitchen records.
• Correctly labelling and dating prepared/opened food.
• Following FIFO stock rotation – First In, First Out.
• Checking food for use-by dates and reporting shortages or wastage.
• Storing raw and cooked foods correctly to prevent cross-contamination.
• Following allergen procedures and never guessing when asked about allergens.
• Maintaining good personal hygiene and following the club's food-safety procedures.
• Informing the kitchen supervisor/manager of low stock, damaged equipment or food-safety concerns.
• Cleaning and closing down the kitchen and dining lounge properly after service.

To become an apprentice, you must:

• Be 16 or over
• Not already be in full-time education

As an apprentice you’ll:

• Complete a Level 2 Production Chef apprenticeship standard
• Have regular one to one sessions with a dedicated trainer either
• Remotely or through visits to your workplace
• Learn and train for a specific job
• Get paid and receive holiday leave
• Get hands-on experience in a real job
• Study for 6 hours of your working hours
• Complete assessments during and at the end of your apprenticeship
• Be on a career path with lots of future potential