Apprentice Commis Chef

Prep ingredients, equipment and workstations across all kitchen sections, ensuring all assigned food items are ready in advance of service and meet required safety standards of quality, freshness and quantity Measure, portion and prepare ingredients accurately to recipe managers guidance Assist wih receiving and rotating deliveried in line with FIFO procedures, maintaining cleanliness and organisation of all assigned areas including refrigerators, freezers and prep spaces Report any malfuntioning equipment or maintenance needs to senior chefs Assist during service by producing food to specification, recipe and presentation standards Monitor freshness and suitability of ingredients used, ensuring correct storage and handling throughout service Communicate prompty with senior chefs about any operational issues, shortages or delays Help ensure the smooth running of the section, including stepping in during a demi chef de partie's absence when required Apply strict portion control to minimise waste and maintain cost control standards Maintain high levels of hygiene, cleanliness and organisation during busy periods

Training:
Training takes place at your work with one of Umbrella Trainings Skills coaches, or online via teams call Training is once per month

Training Outcome:

Progress onto a level 3 chef de partie qualification.

Employer Description:

From independent restaurants and bars to cafes in cultural or historic venues, our craft and passion develop go-to destinations. We apply high-street thinking to commercial retail spaces with a bespoke approach to every opportunity. Green & Fortune collaborate with our partners to make one-of-a-kind locations.

Working Hours :
Monday to Friday. Earliest start is 7.00am and latest finish will be 6.00pm. 35-40 hours per week.

Skills:
Attention to detail,Organisation skills,Team working,Physical fitness,Basic knife skills,Basic awareness of food safety