Commis Chef Apprentice

The Role:

Learn how technology supports the development and production of dishes Use correct ingredients and portion sizes for each dish Learn the principles of basic food preparation and cooking; taste; allergens; diet and nutrition Identify traditional cuts of and basic preparation methods for, meat, poultry, fish and vegetables Adhere to personal hygiene standards, food safety practices and procedures Understand how personal and team performance impact on the successful production of dishes and menu items Understand the principles of supply chain and waste management

Training Outcome:

Our successful chefs are offered full time roles on completion of the apprenticeship and from there can progress through the Kitchen.

Employer Description:

We're a small, eclectic collection of luxury (but decidedly unstuffy) hotels, inns, restaurants and spas, each with its own personality and story to tell. There's our flagship hotel, Calcot & Spa, which is where it all began 40 years ago and The Painswick, a rather swanky Palladian house. While these two properties are all nestled in the beautiful Cotswolds, The Lord Crewe Arms, our 'rogue northerner', sits on the edge of the wild landscape of the North Pennines in the historic and stunning village of Blanchland. Our vision as a company and a Collection is quite simple “ Taking a dynamic approach to delivering stand-out, uplifting hospitality experiences in inspiring countryside locations, with genuine passion, responsibility and personality

Working Hours :
You will be working either 35 or 40 hours a week over 5 days in our friendly, professional kitchen team of 12. Shifts TBC.

Skills:
Attention to detail,Customer care skills,Presentation skills,Team working,Creative,Patience