Apprentice Chef

Position: Apprentice Chef

Location: Brearley Hall School (Supporting 3 SEMH Schools)

Hours: 7:00am - 3:00pm Monday to Friday (Term Time Only) 

Pay rate: Dependent on age - Minimum Wage

Purpose

The Apprentice Production Chef will work alongside the Head Chef to develop the practical skills, knowledge and behaviours required to work successfully within a busy catering environment.

 

The apprentice will support the preparation, cooking and service of nutritious meals for our pupils and staff while learning about food safety, hygiene, allergens, stock control, menu preparation and the effective operation of a professional kitchen.

 

This is a training role, and appropriate supervision, support and opportunities to learn will be provided throughout the apprenticeship.

Qualities

We are looking for someone who is:

• Enthusiastic and keen to learn
• Friendly and approachable
• Reliable and hardworking
• Calm and patient
• Able to take direction
• Willing to ask questions
• Able to work as part of a team
• Proud of maintaining high standards
• Respectful of individual differences
• Committed to providing a positive experience for our students

 

Duties & Responsibilities

Food Preparation and Cooking

• Assist with the preparation and cooking of fresh meals, snacks and other food for students and staff.
• Learn and follow recipes, menus, portion guidelines and preparation instructions.
• Develop a range of food preparation and cooking skills under the supervision of experienced kitchen staff.
• Assist with preparing ingredients, including washing, peeling, chopping and portioning food.
• Support the preparation of the school's rotating menu.
• Learn how to work efficiently and safely within a busy kitchen environment.
• Support the preparation of food for school activities, events and special occasions where required.
• Any other reasonable management request

 

Food Safety, Hygiene and Allergens

• Maintain high standards of personal hygiene and food hygiene at all times.
• Follow the school's food safety procedures and instructions from the Head Chef.
• Learn and follow safe procedures for the storage, preparation, cooking and serving of food.
• Develop an understanding of allergens, special dietary requirements and the importance of preventing cross-contamination.
• Complete cleaning duties in accordance with kitchen schedules and procedures.
• Ensure work surfaces, utensils and kitchen equipment are cleaned appropriately.
• Follow appropriate procedures for the safe disposal of food and kitchen waste.
• Report any food safety, equipment or hygiene concerns promptly to the appropriate member of staff.
• Any other reasonable management request

 

Kitchen Operations

• Assist with receiving and safely storing food deliveries.
• Support stock rotation and learn appropriate stock-control procedures.
• Help monitor stock levels and inform the Head Chef when supplies are running low.
• Use kitchen equipment safely and only following appropriate instruction and training.
• Help maintain a clean, organised and safe kitchen environment.
• Work effectively as part of the kitchen team to ensure meals are prepared and served on time.
• Work in a way that minimises food waste and makes effective use of ingredients and resources.
• Any other reasonable management request

 

Apprenticeship and Professional Development

• Fully participate in the Level 2 Production Chef apprenticeship programme.
• Attend training, assessments and development sessions as required.
• Complete apprenticeship coursework, learning activities and assessments within agreed timescales.
• Take an active role in developing practical catering skills and knowledge.
• Seek guidance and feedback from experienced colleagues and use this to improve performance.
• Maintain any records or evidence required as part of the apprenticeship.
• Work towards successfully completing all elements of the apprenticeship programme.
• Any other reasonable management request

 

Other Areas of Responsibility

Safeguarding

1. Work in line with statutory safeguarding guidance (e.g. Keeping Children Safe in Education, Prevent) and our safeguarding and child protection policies
2. Promote the safeguarding of all students in the school

Confidentiality

1. You are expected to treat all information acquired through your employment, both formally and informally, in strict confidence. There are strict rules and protocols defining employees’ access to and use of the schools’ databases. Any breach of these rules and protocols will be regarded as subject to disciplinary investigation. There are internal procedures in place for employees to raise matters of concern regarding such issues as bad practice or mismanagement.

 

Health and safety

1. All employees have a responsibility for their own health and safety and that of others when carrying out their duties and must help us to apply our general statement of health and safety policy

Data Protection

1. To be aware of Timeout’s responsibilities under the Data Protection Act 1984 for the security, accuracy and relevance of personal data held on such systems and ensure that all administrative and financial processes comply with this
2. To maintain client records and archive systems, in accordance with the schools’ procedures, policy and statutory requirements.

 

Equality

1. The school has a strong commitment to achieving equality of opportunity in its services to the community and in the employment of people. It expects all employees to understand, comply with and to promote its policies in their own work, undertake appropriate training and challenge racism and discrimination.