Programme duration: 18 Months
Programme name: Level 2 - Commis Chef
Employer description
Uphouse Pubs are a small, family-run independent pub company. Our colleagues are at the forefront of what we do, and are always encouraged with a culture of support and collaboration. In 10 years, we have grown our business organically and now have two award-winning pubs in our portfolio. We aim to grow further and need your help to do so.
Job description
Excellent Apprentice Starting Pay: £11.44 per hour
George & Dragon are looking for an Apprentice Chef to join their dedicated team.
This is a fantastic opportunity to develop your career within the hospitality and catering industry, within an established business experienced in apprenticeships.
Duties Include:
1. Learning new skills
2. Basic butchery
3. Basic fishmongery
4. Fruit & vegetable preparation
5. Food presentation
6. Basic baking among other tasks
7. Use of commercial kitchen equipment
8. Assist in organization, cleanliness, and food hygiene management of the kitchen
9. General cleaning duties
10. Stock rotation and replenishment
11. Ensuring utensils are clean
To become an apprentice, you must:
* Be 16 or over
* Not already be in full-time education
As an apprentice, you’ll:
* Complete a Level 2 Commis Chef Apprenticeship standard
* Have regular one-to-one sessions with a dedicated trainer, either remotely or through visits to your workplace
* Learn and train for a specific job
* Get paid and receive holiday leave
* Gain hands-on experience in a real job
* Study for at least 20% of your working hours
* Complete assessments during and at the end of your apprenticeship
* Be on a career path with lots of future potential
* Be entitled to a TOTUM membership (more info here)
Additional Information
For more details about Inspiro Learning’s apprenticeship delivery, please watch this short video here.
Future Prospects
This position is for the duration of the apprenticeship (18 months), with the possibility of a permanent position for a dedicated and hardworking apprentice.
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