Apprentice Chef

Assist chefs with the preparation, cooking, and presentation of meals to the required standards. Learn and apply correct techniques for food preparation, storage, and hygiene. Support in maintaining a clean, organised, and safe kitchen environment in accordance with
Food Safety and Health & Safety regulations (including COSHH and the correct use of PPE). Be aware of and follow the College’s allergy procedures. Assist with stock rotation, deliveries, and the correct use of ingredients to minimise waste. Participate in the planning and production of menus under the supervision of senior chefs. Learn to use kitchen equipment safely and efficiently. Support catering for formal college events, conferences, and high-volume dining services. Attend college and apprenticeship training sessions as required and complete coursework on time.

Training:
The appointee will work towards achieving a Commis Level 2 Hospitality and Catering Apprenticeship at Oxford City College, with attendance one day per week. Candidates who have not achieved GCSE Level 4 in English and Maths will be required to complete a series of functional skills courses provided by the college before enrolment can be finalised. Regular on-the-job training and mentoring will be provided by experienced chefs. Opportunities to gain experience across different kitchen sections and event types. Potential to progress to a full-time Commis or Demi Chef role upon successful completion of the apprenticeship, dependent on progress and performance.

Training Outcome:

Potential to progress to a full-time Commis or Demi Chef role upon successful completion of the apprenticeship, dependent on progress and performance.

Employer Description:
St Edmund Hall is a historic college of the University of Oxford, committed to academic excellence, personal development, and a supportive community environment. We employ staff across a wide range of professional, administrative, technical, and operational roles, and we are dedicated to providing high-quality training and development opportunities, including apprenticeships. As one of Oxford’s oldest educational institutions, we combine tradition with a forward-looking approach to learning and career growth.

Working Hours :
Normal hours of work will be 40 hours per week according to the rota and will include evenings and weekends with a 30-minute break each day (unpaid). A degree of flexibility will be required.

Skills:
Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative,Patience