Apprentice Chef
Rifle Volunteer
GUNNISLAKE (PL18 9HL)
Closes in 14 days (Tuesday 20 May 2025 at 11:59pm)
Posted on 6 May 2025
Contents
Summary
The Rifle Volunteer Inn are expanding their team and are looking for a Production or Commis Chef Apprentice. We are looking for someone who can deliver excellent customer service with a positive attitude. If you are looking to take the next step in your career and have the willingness to learn, this apprenticeship is for you!
- Wage
-
£14,526.20 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
Monday to Sunday, various shifts.
37 hours a week
- Start date
-
Monday 2 June 2025
- Duration
-
1 year
- 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
- Maintain excellent standards of personal, food and kitchen hygiene.
- Ensure compliance to procedures, menu specifications and recipes.
- Produce food meeting portion controls, and budgetary constraints.
- Communicate internally and externally with customers and colleagues.
- General customer service duties including cash handling.
Where you'll work
RIFLE VOLUNTEER INN
ST ANNS CHAPEL
GUNNISLAKE
PL18 9HL
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
CITY COLLEGE PLYMOUTH
Your training course
Production chef (level 2)
Understanding apprenticeship levels (opens in new tab)
What you'll learn
Course contents
- Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
- Prepare and cook fresh and frozen fruit and vegetables to business standards.
- Prepare salad vegetables to business standards.
- Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
- Regenerate dried and frozen ingredients and dishes.
- Undertake stock control, storage, and rotation.
- Communicate professionally with colleagues, line managers, stakeholders, and customers.
- Work as part of a team to support service delivery.
- Follow specifications to produce, portion, and present food.
- Manage own time to ensure allocated tasks are completed.
- Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Use feedback to improve own performance.
- Prepare and close down an area for service.
- Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
- Maintain prep and par levels according to business need.
- Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
- Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
- Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
- Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
- Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
- Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
- Follow equity, diversity, and inclusion legislation and organisational policies.
- Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
- Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
- Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
- Prepare and cook fresh and frozen fruit and vegetables to business standards.
- Prepare salad vegetables to business standards.
- Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
- Regenerate dried and frozen ingredients and dishes.
- Undertake stock control, storage, and rotation.
- Communicate professionally with colleagues, line managers, stakeholders, and customers.
- Work as part of a team to support service delivery.
- Follow specifications to produce, portion, and present food.
- Manage own time to ensure allocated tasks are completed.
- Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Use feedback to improve own performance.
- Prepare and close down an area for service.
- Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
- Maintain prep and par levels according to business need.
- Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
- Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
- Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
- Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
- Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
- Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
- Follow equity, diversity, and inclusion legislation and organisational policies.
- Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
- Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
Your training plan
- As an apprentice you will attend City College Plymouth once a week.
- On successful completion of your apprenticeship, you will receive a Production or Commi Chef Level 2 qualification.
- Functional skills in maths and English if required.
More training information
A full-time position will be offered for the right candidate at Rifle Volunteer after completion of the apprenticeship, as well as a further training route if desired.
Requirements
Desirable qualifications
GCSE in:
- English (grade C / 4)
- Maths (grade C / 4)
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
- Communication skills
- Attention to detail
- Organisation skills
- Customer care skills
- Problem solving skills
- Presentation skills
- Logical
- Team working
- Creative
- Initiative
- Non judgemental
- Patience
Other requirements
Please be mindful this may not be on a main bus route for you.
About this company
The Rifle Volunteer has been at the heart of the community for over 200 years. Landlords Paul & Emma are proud to continue to provide a warm welcome to all of their customers. The Rifle Volunteer recently won a gold award from Taste of the West and want to expand and grow the kitchen team.
After this apprenticeship
- A full-time position will be offered for the right candidate at Rifle Volunteer after completion of the apprenticeship, as well as a further training route if desired.
Ask a question
The contact for this apprenticeship is:
CITY COLLEGE PLYMOUTH
Mike Sharman
msharman@cityplym.ac.uk
07852208968
The reference code for this apprenticeship is VAC1000316703.
Apply now
Closes in 14 days (Tuesday 20 May 2025 at 11:59pm)
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