Apprentice Commis Chef
ApprenticeMark Your Interest
Apprentice Commis Chef
Type: Apprentice
Location: Harewood (LS17 9LJ)
Work
Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.
What you’ll do at work
- Assist the chefs with preparation for a wide range of different activities
- Demonstrate a commitment to excellence and delivering exceptional customer food experiences at all times
- Working on and assisting with the service with the full range of our activity
- Ensuring that all activities are carried out with absolute attention to maintaining food hygiene at all times
- Demonstrate a good attitude at all times
- A willingness to learn
- Demonstrate a strong work ethic at all times
- Work as part of the kitchen team
- Communicate strongly with the rest of the kitchen team and with front of house
Where you’ll work
Muddy Boots Cafe & Bistro
Harewood Village Hall
Church Lane
Harewood
LS17 9LJ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
LUMINATE EDUCATION GROUP
Your training course
Commis chef (level 2)
Understanding apprenticeship levels (opens in new tab)
What you’ll learn
Course contents
- Selects correct knife for task.
- Uses knives effectively and efficiently.
- Selects ingredients of the right quality that support sustainability and seasonality.
- Weighs, measures, and scales ingredients.
- Cooks from fresh producing complete dishes.
- Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
- Prepares, cooks, and finishes fruit vegetables.
- Prepares, cooks, and finishes sauces.
- Prepares, cooks and finishes pureed and cream soup and stock based dishes.
- Prepares and cooks noodles, and fresh or convenience pasta.
- Prepares and cooks pulses and grains, including long and short grain rice.
- Prepares, cooks and finishes eggs or egg based dishes.
- Prepares, cooks and finishes leavened and unleavened dough products.
- Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
- Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
- Prepares, produces, and finishes hot and cold desserts.
- Stuffs, fills and panés across food types.
- Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
- Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
- Uses seasoning, spices, rubs, and marinades to flavour ingredients.
- Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
- Portions, plates, finishes, garnishes, and presents individual dishes.
- Exercises portion control and acts to maximise yield.
- Achieves intended quality in terms of texture, flavour, and appearance
- Identifies and resolves errors during the production process.
- Assists in the resolution of feedback, complaints, and issues.
- Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
- Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
- Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
- Complies with health and safety legislation, regulations, guidelines and procedures.
- Undertakes stock control, storage, and rotation.
- Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
- Follows equity, diversity and inclusion legislation and organisational policies.
- Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Communicates with colleagues, manager and other stakeholders in a professional manner.
- Works as part of a team to support service delivery.
- Uses feedback to improve own performance.
- Manages own time to ensure tasks are completed.
- Selects correct knife for task.
- Uses knives effectively and efficiently.
- Selects ingredients of the right quality that support sustainability and seasonality.
- Weighs, measures, and scales ingredients.
- Cooks from fresh producing complete dishes.
- Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
- Prepares, cooks, and finishes fruit vegetables.
- Prepares, cooks, and finishes sauces.
- Prepares, cooks and finishes pureed and cream soup and stock based dishes.
- Prepares and cooks noodles, and fresh or convenience pasta.
- Prepares and cooks pulses and grains, including long and short grain rice.
- Prepares, cooks and finishes eggs or egg based dishes.
- Prepares, cooks and finishes leavened and unleavened dough products.
- Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
- Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
- Prepares, produces, and finishes hot and cold desserts.
- Stuffs, fills and panés across food types.
- Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
- Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
- Uses seasoning, spices, rubs, and marinades to flavour ingredients.
- Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
- Portions, plates, finishes, garnishes, and presents individual dishes.
- Exercises portion control and acts to maximise yield.
- Achieves intended quality in terms of texture, flavour, and appearance
- Identifies and resolves errors during the production process.
- Assists in the resolution of feedback, complaints, and issues.
- Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
- Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
- Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
- Complies with health and safety legislation, regulations, guidelines and procedures.
- Undertakes stock control, storage, and rotation.
- Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
- Follows equity, diversity and inclusion legislation and organisational policies.
- Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Communicates with colleagues, manager and other stakeholders in a professional manner.
- Works as part of a team to support service delivery.
- Uses feedback to improve own performance.
- Manages own time to ensure tasks are completed.
Your training plan
Working alongside our experienced kitchen team, the apprentice chef will support across the full range of our activities, presenting lots of opportunities to develop their skill set across a wide range of different preparation and service styles.
The Harewood Food & Drink Project have developed a reputation for innovation, a commitment to sustainability and a strong following, built around the success of their different fine-dining events. Events such as Hidden Harewood, Dining Room at the Hovels and Dinner in the Woods have all received widespread critical acclaim for being some of the most unique and talked about events in the UK.
In addition to this we also own the popular Muddy Boots Cafe & Bistro in the heart of Harewood Village which has become an extremely popular meeting point for people coming from far and wide. The cafe runs 7 days a week and also opens for its regular bistro evenings.
More training information
Minimum 30 hours per week, inclusive of 1 day per week studying at Leeds City College Print Works Campus.
Requirements
Desirable qualifications
GCSE in:
- English (grade 4)
- Maths (grade 4)
Let the company know about other relevant qualifications and industry experience you have. They can
adjust the apprenticeship to reflect what you already know.
Skills
- Communication skills
- Attention to detail
- Customer care skills
- Problem solving skills
- Presentation skills
- Number skills
- Logical
- Team working
- Patience
Other requirements
• Please apply for the role as soon as possible, we are interviewing suitable candidates as and when we receive applications. Therefore, the role may close before the advertised closing date.
About this company
The Harewood Food & Drink Project have developed a reputation for innovation, a commitment to sustainability and a strong following, built around the success of their different fine-dining events. Events such as Hidden Harewood, Dining Room at the Hovels and Dinner in the Woods have all received widespread critical acclaim for being some of the most unique and talked about events in the UK.
In addition to this, we also own the popular Muddy Boots Cafe & Bistro in the heart of Harewood Village which has become an extremely popular meeting point for people coming from far and wide. The cafe runs 7 days a week and also opens for its regular bistro evenings.
Company benefits
30 days annual leave per year
Company pension
A positive working environment
Predominantly day time shifts
Some weekend shifts
⚠Disclaimer: This job listing is aggregated from a third-party provider and may have closed earlier than stated. Job listings are automatically updated, but availability may change. For the latest updates, visit the employer’s website or browse similar roles on our platform.
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