Apprentice Commis Chef Level 2

Food preparation:

Prepping to support all kitchen roles  Supporting starters, mains and dessert sections Making pasta Making jus, velouté and salsa verdes  Making tiramisu and crème caramels 

 

Housekeeping: 

Washing dishes  General cleaning 

 

Specialist training:

Butchery  Fish Pastry

 

Customer service:

Service Running food 

Training:
You will be pursuing a Level 2 Apprenticeship Standard as a Commis Chef As part of this program, you will attend college on a monthly basis, and an assessor will conduct on-site observation to evaluate you progress At the conclusion of your program, your qualification will be assessed through an End Point Assessment

Training Outcome:

Mentorship and training to progress onto different sections of the kitchen and roles. Promotion to commis and CDP in the future and more depending on chefs performance.

Employer Description:
COR is a family run business brought to you by husband-and-wife team Karen and Mark Chapman, who met working in hospitality in Sydney, before moving to Bristol. Mark leads the restaurant along with Tallulah & Vyck managing the floor & kitchen at COR. Together bringing many years of experience in the industry. Sustainability and farm-to-table are very important to us. This is not limited to our produce. We passionately believe in investing in people and our community.

Working Hours :
Days of the week including start time and finish. Usually 9 – 5 or 5 – close. Shifts TBC. Hours per week: minimum 30+ hours but a range of 30 – 42 hours per week Breaks and lunchtime: Food, tea and coffee always provided.

Skills:
Communication skills,Team working,Initiative,Physical fitness,Passion,Respect