Chef Commis Apprentice

Participates in and supervises the preparation and cooking of food in accordance with established recipe cards and methods Has the desire to be trained to cover other sections of the kitchen as decided by the Head Chef Ensures all dishes are correctly garnished before being sent to relevant outlets Ensures that all dishes are prepared in a timely manner as befits the restaurant, given timed goals and constraints Taste all dishes to ensure correct taste To ensure that wastage is kept to a minimum and preventative measures that incur wastage are fully understood Ensures portion control policy/standard plating instructions are adhered to Achieves on-job training targets as appropriate Ensures work area is kept clean, hygienic and organised  Ensures that all equipment/utensils in the section are correctly handled and maintained Ensures any equipment that is not safe is reported immediately to the Senior Chef on duty Ensure mise-en-place and food products are labelled accurately and stored at all times Ensures food is correctly prepared by sampling on a regular basis Supports kitchen management with the compliance of Fire Regulations, Health and Safety, Food Safety and Hygiene standards Complies with Health and Safety Policy To deal with guest comments and complaints in a constructive and empathetic manner, ensuring compliance with hotel culture and service recovery strategy, including the reporting and follow-up of all comments and complaints The objective is to resolve the complaint prior to departure To attend Pulse meetings and pre-brief prior to service To ensure clock-in and clock-out of the TNA attendance system daily health & safety To ensure that the Company Health & Safety procedures are adhered to and implemented within the department To be aware of all legislation that is relevant to your work and ensure that all legal requirements are met including licensing, health & safety at work, COSHH, environmental health, fire precautions, manual handling and any other relevant policies

Company Standards

To be dressed in a smart and professional manner in conjunction with the quality standards stated in your handbook To support all initiatives appropriate to the role and in line with hotel initiatives

Training:
Attendance at Milton Keynes College Support from the employer for your learning, development and personal growth

Training Outcome:

A permanent position may be on offer upon successful completion of the apprenticeship.

Employer Description:
Horwood House Hotel is a luxury country house hotel set within a historic Grade II listed Arts and Crafts manor in the Buckinghamshire countryside. Dating back to the 18th century and redesigned in 1911 by renowned architects Blow and Billerey, the house has been carefully restored through a £6 million renovation that preserves its architectural character, botanical heritage, and beautifully landscaped gardens. Alongside a sensitively designed contemporary extension, Horwood House offers stylish accommodation, seasonal dining inspired by local produce, and elegant interiors that balance modern comfort with deep-rooted heritage. Today, it is a versatile destination for relaxing stays, weddings, conferences, spa breaks, and special celebrations.

Working Hours :
Shifts to be discussed at interview.

Skills:
Knife skills,Food prep,Basic cooking,Time management,Detail focus,Follow instructions,Food safety,Teamwork,Communication,Organisation,Work under pressure,Willing to learn,Adaptability,Multitasking,Plating basics,Stock rotation,Physical stamina