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Commis Chef Level 2 Apprentice THE NEST HOTEL & RESTAURANT LIMITED

This is a full time role in the kitchen and you will be under the supervision of our Head Chef, who has over 40 years experience and has trained many great Chefs. To assist the Head Chef, you will work on starters, desserts and prep.

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Closing date: 31 Oct 2022

Apprenticeship summary

  • Annual wage

    £9,100.00

  • Working week

    Weekday and weekend work on a rota shift pattern, days and shifts will be confirmed at offer of apprenticeship.

    Total hours per week: 35

  • Expected duration

    13 Months

  • Possible start date

    07 Nov 2022

  • Date posted

    06 Sep 2022

  • Apprenticeship level

    Intermediate
    Level 2 (GCSE)

  • Reference number

    VAC1000084136

  • Positions

    2 available

What will the apprentice be doing?

Apprentice Chef
The Nest Hotel & Restaurant
Buriton - 1.2 miles from A3 Petersfield/Buriton turn off
£5-8.50 an hour, 35-40 hours a week

Due to the location of role, please ensure that you can attend in a timely manner.
 
The Nest Hotel & Restaurant is located in the South Downs National Park. Privately owned and run by a family it has been completely refurbished and a new kitchen installed.
To assist the Head Chef, you will work on starters, desserts and prep.
 
The role
 
This is a full time role in the kitchen and you will be under the supervision of our Head Chef, who has over 40 years experience and has trained many great Chefs.
We are looking for hardworking, committed, dependable people to join our team who are willing and keen to become the best they can be!
Previous experience is not essential however you must have a passion for great quality food!
 
Key responsibilities:

  • Follow the food specifications as detailed on kitchen recipes for dish preparation and service standards
  • Assist in ideas and create choices for the daily specials board
  • Maintain strict health and hygiene standards whilst you work and clean as you go
  • Carry out daily and weekly cleaning tasks in the kitchen and storage area
  • Ensure that you comply with legislation regarding Health & Safety and Food Hygiene
  • Help to control stock by following agreed levels and minimising waste
  • Assist with the receipt and storage of deliveries, inspecting for quantity, quality, use-by dates and reporting any shortages
  • Own your section and duties including open and close down checks
  • Inform the Head Chef of any equipment issues
  • Complete any required kitchen paperwork as directed by Head chef

What training will the apprentice take and what qualification will the apprentice get at the end?

What does the programme include?

This apprenticeship has been designed to develop the apprentice into the role of Commis Chef. The most important part of the role is developing the preparation of food and carrying out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen.
Typically during this 13-month programme, the apprentice will develop skills in team work, communication and business costings. Students will learn and master recognising and understanding sources and quality points of common food groups and commodities, recognise how technology supports the development and production of dishes and menu items in the kitchen and understand how personal and team performance impact on the successful production of dishes and menu items.

The apprentice will be assessed to the apprenticeship standard using four complementary assessment methods. The assessment is synoptic i.e. takes a view of the overall performance of the apprentice in their job role. The assessment activities will be completed by the independent end assessor by an on demand test, practical observations, culinary challenge observation and professional discussion.

What attendance is required?

Monthly attendance at college during term-time, in class for one full day and attendance to English and Maths is essential if required. Additional attendance at college may be required for workshops and revision sessions. Attendance will be continuously monitored for college and employment.
Regular meetings with your trainer and employer, to discuss progress and ensure timely completion of all elements of the apprenticeship. These meetings may take place in college or in the workplace.

The apprentice will take responsibility for studying for the exams and gathering evidence and completing the portfolio of work, whilst in the workplace. The employer is responsible for managing the apprentice, supporting and mentoring throughout the apprenticeship, and liaising with the tutor on a regular basis. The training provider will supervise and support progress in developing the portfolio and support the apprentice in preparation for the synoptic case study exam.

It is a Government requirement for you to spend 20% of your apprenticeship working towards your “Off the Job Learning” – off the job learning can consist of college attendance, coursework, project related work, employer training, mentoring, and coaching.

Learning and assessment

Apprentices will be taught by a fully qualified, experienced trainer in the classroom/kitchen, using a range of resources, including text books, demonstrations, practical tasks, and eLearning. Apprentices will have access to the college’s own Virtual Learning Environment, OneFile, and will be expected to complete off the job study for at least six hours per week. Apprentices are assessed by an external examiner at the end of their programme to achieve the Level 2 Commis Chef Apprenticeship.

Apprentices build a portfolio of work and workplace trainer will be in regular contact to provide support, and to arrange on-site visits to observe the apprentices’ ability and skills in their daily role. It is important for the apprentice to take ownership of their own learning by seeking out opportunities to gain new skills on the job with the employer. The apprentice’s final grade will be determined by collective performance in the assessments in the endpoint assessment.

  • On-Demand Test
  • Practical Observation
  • Culinary Challenge
  • Professional Discussion (Apprentice to demonstrate that they can apply the broad range of knowledge, skills, and behaviours in the Standard)

What is the expected career progression after this apprenticeship?

Upon successful completion of the apprenticeship and subject to progress as an employee there is a full time role available. You can progress onto the Level 3 Chef de Partie if the business needs allow.

Requirements and prospects

Desired skills and personal qualities

Communication skills, Organisation skills, Presentation skills, Analytical skills, Logical, Team working, Creative, Patience

Qualifications

GCSE or equivalent English (Grade 9-2/A*-E) Essential
GCSE or equivalent Maths (Grade 9-2/A*-E) Essential

About the employer

The Nest Hotel & Restaurant is located in the South Downs National Park. Privately owned and run by a family it has been completely refurbished and a new kitchen installed.

Employer

THE NEST HOTEL & RESTAURANT LIMITED

Address

PETERSFIELD ROAD

BURITON

PETERSFIELD

GU31 5SW

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Training

Training provider

CITY OF PORTSMOUTH COLLEGE

Contact

Heather Murray

heather.murray@copc.ac.uk

02394 211959

Apprenticeship standard

Commis chef

Level 2 (GCSE)

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