Apprentice Commis Chef - French Living

Starters, desserts, mains cooking, mains plating Prepping, service, tidying

We would like the apprentice to become proficient in all positions and their tasks.

You will get to learn the broadest possible skills and benefit the company with adaptability and versatility. Our kitchen is a unique opportunity to learn how everything is homemade and in the purest French tradition.

The kind of training top UK celebrity chefs went through as young beginners. Our cuisine is traditional, with an emphasis on homemade, justness of taste, magnifying fresh ingredients, and offering value for money that makes us the oldest Nottingham under the same management with 31 years' service.

The kitchen brigade is a maximum of 4 chefs, so work is in constant supervision and communication with head chef.

Training:
Day release - weekly on a Tuesday at Fletchers Kitchen (City Hub campus) Commis Chef (level 2) - apprenticeship training course

Training Outcome:

Potential to be offered a permanent role at the completion of the apprenticeship.

Employer Description:
We are a family-owned French restaurant in the heart of Nottingham city centre ! French Living has been part of the city’s culinary landscape since 1994, when Stéphane Luiggi opened the doors with his wife Louise. What began as a small shop has grown into a welcoming two-floor restaurant. Our spirit has never changed : warm, friendly and without pretension, a place where dining feels like being invited into a French family home. Stéphane, whose Corsican roots inspire many of our dishes and little details, still runs the restaurant today, ensuring that authenticity and passion remain at the heart of everything we do. Our French head chef has been with us for 27 years, crafting traditional and seasonal French cuisine that tastes just as it would in France : homemade in every detail, from the pastry to the sauces. The same goes for our front-of-house team : familiar faces who’ve been with us for decades, ready to make every guest feel at home.

Working Hours :
30 hours per week minimum. TBC at interview stage. The restaurant is open to diners 12-2 and 5 onwards. The day starts around 10am with prepping, then service from 12, then tidying at 2.

Skills:
Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative