Kitchen Trainee Apprentice

Supporting senior chef. Prepare ingredients. Cook fresh ingredients using various different cooking methods & techniques. Plating and presentation of food.

Training:

Key Skills Learnt: Mastery of various knife skills, understanding food safety (HACCP) and allergen procedures, and basic kitchen finance like costing and waste management.

Evaluation: The apprenticeship concludes with an End Point Assessment (EPA), which includes a multiple-choice exam, a practical culinary challenge, and a professional discussion based on a portfolio of your work. 

Training Outcome:

Standard Career Progression Path

Chef de Partie (Station Chef) 

Timeframe: Usually achieved after 1–3 years as a Commis Chef.
Responsibility: Manages a specific section (e.g., sauces, fish, grill, or pastry) and supervises junior staff.

Further Training: May progress to a Level 3 Chef de Partie or Senior Production Chef apprenticeship.

Sous Chef (Deputy Chef) 

Timeframe: Typically reached after 4–8 years in the kitchen.
Responsibility: Second-in-command; manages daily operations, menu planning, and inventory while standing in for the Head Chef.

Head Chef (Chef de Cuisine)

Timeframe: Reached after 9–10+ years of total experience.
Responsibility: Ultimate authority in the kitchen, responsible for staff management, budgeting, and overall culinary vision.

Executive Chef
Responsibility: Managerial role often overseeing multiple outlets or a large establishment's commercial decisions; focusses less on hands-on cooking 

Employer Description:

Terrace Park Cafe and Kitchen-terraceparkcafe.co.uk

is with a view of the park from one of our many large windows or from the elevated terrace, you are welcome to enjoy delicious coffee or something to eat from our menu or bakery and deli counter. We offer breakfast and brunch as well as main meals and a children’s menu.

Smoke bbq kitchen- smokebbqkitchen.co.uk

We’re an Independent family run BBQ Restaurant and Smokehouse and we are all about great welcoming service and good food. We low’n slow smoke all our meats onsite and finish them off on our lumpwood charcoal barbecue for that extra crispiness and flavour.

Working Hours :
Evenings and weekends. Days and times to be confirmed.

Skills:
Communication skills,Organisation skills,Presentation skills,Team working,Initiative,Physical fitness