Apprentice Chef

Summary

At Ross & Ross, the Apprentice Chef will learn the different sections within the kitchen, gain experience with food preparation, and cooking techniques, and work safely within HSE guidance.

Wage

£18,000 a year

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Training course

Commis chef (level 2)

Hours

Varied days and shift patterns including weekends.

40 hours a week

Start date

Monday 19 May 2025

Duration

1 year 3 months

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you’ll do at work

The role will involve:

Working alongside the head chef & sous chef to enhance skills and understanding of an active kitchen environment.
Working as part of the team during prep time and services.
Preparing, cooking and presenting food to company specification.
Keeping the kitchen clean, tidy and hygienic at all times.
Working safely around kitchen equipment, monitor and dealing with any maintenance issues.
Keeping up to date with new products, menus and promotions.
Adhering to company policies and procedures and licensing laws.
Being involved and contributing to staff meetings.

Perks of the role:

Career development opportunities
Opportunity to write specials and contribute to menus
Christmas off work
Team days where you will learn more about the produce we use
Hot meal during event day shifts

The ideal candidate will ideally:

Be passionate about cooking, love the industry and have an eagerness to learn.
Have a love for seasonal ingredients.
Be ambitious to grow your career and aspire to be a Head Chef in the future.
Be able to work calmly under pressure.
Have an understanding of knife skills or knowledge.
Bring energy to the team and demonstrate enthusiasm for the role and cooking.

Where you’ll work

Ross & Ross Food Ltd, 10 Worcester Road Industrial Estate
Chipping Norton
OX7 5XW

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

MILTON KEYNES COLLEGE

Your training course

Commis chef (level 2)

Equal to GCSE

Course contents

Contribute to reviewing and refreshing menus in line with business and customer requirements
Use technology for the development and production of dishes and menu items in line with business procedures and guidelines to achieve the best result
Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
Prioritise tasks, ensuring food items meet the required quality standard and in the required time frame
Measure dish ingredients and portion sizes accurately
Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements
Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and finishing food
Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer
Apply correct preparation and selection methods when using fresh produce in dishes
Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
Work with others to ensure dishes produced are of high quality, delivered on time and to the standard required
Choose methods of communication that achieve effective team working
Develop own skills and knowledge through training and experiences
Deal with team challenges and problems constructively to drive a positive outcome
Effectively manage resources to meet specifications and control waste
Follow safe systems of work reporting risks in the appropriate manner
Contribute to reviewing and refreshing menus in line with business and customer requirements
Use technology for the development and production of dishes and menu items in line with business procedures and guidelines to achieve the best result
Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
Prioritise tasks, ensuring food items meet the required quality standard and in the required time frame
Measure dish ingredients and portion sizes accurately
Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements
Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and finishing food
Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer
Apply correct preparation and selection methods when using fresh produce in dishes
Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
Work with others to ensure dishes produced are of high quality, delivered on time and to the standard required
Choose methods of communication that achieve effective team working
Develop own skills and knowledge through training and experiences
Deal with team challenges and problems constructively to drive a positive outcome
Effectively manage resources to meet specifications and control waste
Follow safe systems of work reporting risks in the appropriate manner

Your training plan

Commis Chef Level 2
Training with Milton Keynes College
Ongoing training, support and development with the employer
Food and Allergen training

Requirements

Essential qualifications

GCSE or equivalent in:

English and Maths (grade 4-9)

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Attention to detail
Initiative
Creative

About this company

Ross & Ross Events are a wedding catering company located in Oxfordshire, driven by a deep-rooted love of good food and a commitment to delivering exceptional service. Since 2015, the stellar team has provided fresh and flavorful meals for all types of wedding celebrations. The dedicated chefs and events team devise bespoke menus tailored to you and your preferences. Every ingredient on our plates has a story to tell. We pride ourselves on our locally sourced ingredients, impeccable service and our passionate and experienced team. Whether it be a fine-dining or family-style sharing, everything centers around making your day personal, memorable and unique.

After this apprenticeship

A permanent position may be on offer upon successful completion of the Apprenticeship.

Ask a question

The contact for this apprenticeship is:

MILTON KEYNES COLLEGE

The reference code for this apprenticeship is VAC1000308454.

Apply now

Closes tomorrow (Friday 2 May 2025)

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