Front of House Apprenticeship

Assist senior team members in delivering refined, attentive service Support restaurant service to ensure a seamless guest experience Prepare and maintain tables and service areas to impeccable standards Welcome and engage guests with warmth, professionalism, and attention to detail Serve food and beverages in line with Michelin-starred expectations Develop strong knowledge of menus, ingredients, and beverage offerings Students will also receive specialist training in barista skills and mixology, alongside preparation for the Wine and Spirit Education Trust (WSET) Level 1 qualification  Maintain high standards of cleanliness, presentation, and service etiquette

Training Outcome:
This apprenticeship provides a strong foundation for a long-term career in fine dining The programme is designed to equip you with advanced skills that will enhance your passion for food, drink, and hospitality, while supporting your growth within the industry You will gain valuable exposure to Michelin-starred standards, with opportunities to develop specialist expertise in wine service, guest experience, and refined front-of-house service within a supportive and professional team culture Structured training and career development opportunities within the organisation with salary increments after the one year apprenticeship



Employer Description:

Awarded a MICHELIN Star in 2019, The Artichoke set in the medieval Old Town of
Amersham is led by Chef Patron Laurie Gear with his wife Jacqueline. Since opening in
2002, the restaurant has evolved into a destination for inventive, modern British cuisine in
Buckinghamshire, defined by creativity and consistency.
At its heart, Laurie Gear works in close partnership with Head Chef Chris Chegwin and a
dedicated team to deliver a dining experience that is both refined and effortlessly welcoming.
The menu is guided by the seasons, showcasing exceptional ingredients sourced from
artisan producers and local craftsmen, and reflecting a considered, ingredient-led ethos.
This unwavering commitment to excellence has garnered widespread acclaim, including
three AA Rosettes and AA Restaurant of the Year 2013. Regularly evolving seasonal menus
are complemented by attentive, intuitive service, creating a dining experience that is
polished yet approachable, grounded in quality, provenance, and warm, thoughtful service.

Working Hours :
This role follows a four-day week normally Wednesday to Saturday with a combination of daytime and evening service shifts. Shifts may be adjusted in line with business requirements.

Skills:
Communication skills,Organisation skills,Customer care skills,Presentation skills,Team working,Calm under pressure,Eager to learn