Production Chef Apprentice Intermediate Level 2 Hugo Brasserie
Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example, schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production chef or appropriate line manager.
Closing date: 01 Sep 2022
Apprentices are paid for their normal working hours and training that's part of their apprenticeship (usually one day per week).
Total hours per week: 37.0
Possible start date
03 Oct 2022
02 Aug 2022
Level 2 (GCSE)
What will the apprentice be doing?
- Assist in the preparation of food.
- Assist in cleaning all areas of the kitchen.
- Ensuring high level of health and safety and hygiene standards are met.
- Ensure that safe working practices are followed.
- Assist in stock taking and checking deliveries.
- Carry out any other duties within the overall function of the job.
- Ensure compliance to procedures, menu specifications and recipes.
- Commit to personal development activities.
- Adapt and produce dishes to meet special dietary, religious and allergenic requirements.
What training will the apprentice take and what qualification will the apprentice get at the end?
- Production Chef Intermediate Level 2 Qualification.
- Regular one-to-one visits with assigned tutor.
- One day per week release to South Tyneside College for training.
- In-house training with an assigned mentor.
What is the expected career progression after this apprenticeship?
- Career development opportunities including access to apprenticeship qualifications.
- Possibility of full time placement for the right candidate.
Requirements and prospects
Desired skills and personal qualities
GCSE or equivalent Maths (Grade Grades 4/C or above) Essential
About the employer
TYNE COAST COLLEGE
Level 2 (GCSE)
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