Kitchen Supervisor Apprentice

General Duties:

Supervise daily kitchen operations to ensure consistent delivery of safe, high-quality food in line with agreed standards, menu specifications and BCUSU values:

Supervise and, when required, take sole responsibility for kitchen operations in the absence of a Manager Ensure all food is prepared, cooked, and presented to specification, maintaining consistent quality and portion control Monitor workflow, preparation, and service to ensure timely delivery during busy periods Carry out daily opening, closing and operational checks in accordance with HACCP and food safety requirements Uphold allergen management procedures, ensuring clear labelling and safe storage Maintain high standards of cleanliness, ensuring schedules are followed and audits are passed Act promptly to resolve issues, escalating to a Manager where necessary

What your apprenticeship includes:

A mixture of face to face and skype/phone catch ups every 4 - 6 weeks to discuss feedback and progress A mixture of on and off the job training, including workshops and webinars Reviews every 12 weeks with your Line Manager and apprenticeship Trainer The chance to get Functional Skills in English and maths (if you don’t already have GCSE)

Training:

Senior Production Chef Level 3.

Training Outcome:

Ongoing training and development.

Employer Description:
The Eagle & Ball was built in the 1840’s and opened to the public as a backstreet public house, sometime in the 1850’s. Originally one of the first Ansells pubs in Birmingham, The Eagle & Ball promised the local residents of Birmingham, good ale, good times and an array of musical entertainment.

Working Hours :
35 hours per week, Monday - Friday. Shift patterns to cover 8am - 12am

Skills:
Communication skills,Organisation skills,Team working