Apprentice Chef - REF 14934

• Chopping vegetables/meat and fish
• Allergens and health and safety
• Kitchen operations, including food preparation; consistency in production; safe use of kitchen equipment; cleanliness of work area, and operating procedures.
• Nutrition - including key nutrient groups and their function; scope and methods of adapting dishes; allergens; producing individual dishes.
• General housekeeping of the workspace

Training:
Level 2 Production Chef  Work-based learning  Functional skills 

Training Outcome:

Progression to full-time employment.

Employer Description:

Overlooking the stunning Ribble Valley, a warm welcome awaits you with roaring fires, a selection of traditional real ales, fine wines and locally sourced home-cooked food.

Working Hours :
Working 5 days out of 7, earliest start 09:30 latest finish 22:00, 30 minutes lunch.

Skills:
Willingness to learn,Trustworthy,Reliable transport,Work under pressure