Apprentice Commis Chef

Assisting in the food preparation process for restaurant, café and special functions. Cooking and preparing elements of high-quality dishes. Preparing vegetables, meats and fish. Assisting other Chefs. Helping with deliveries and restocking. Assisting with stock rotation. Cleaning stations.

Training:

37 hours per week over a shift pattern which will include weekends Thursday 12-8pm Friday 2-10pm Saturday 5-10pm Sunday 9-5pm Monday 9-5pm.

1 day per week Commis Chef Level 2 at Booth Lane campus over a 12 month period.

Training Outcome:

Staying on with the company.

Employer Description:
Hibiscus is two AA-rosette awarded restaurant. Winner of the Booker Dining Venue of the Year award, Hibiscus is led by Executive Head Chef Bart, who was named Chef of the Year at the 2022/23 Weetabix Food and Drink Awards. Additionally, Hibiscus won the Food & Drink award at the 2020/21 Northampton Business Excellence Awards.

Working Hours :
37 hours per week over a shift pattern which will include weekends Thursday 12-8pm Friday 2-10pm Saturday 5-10pm Sunday 9-5pm Monday 9-5pm.

Skills:
Communication skills