Production Chef
Nicholsons Tapas
Southsea
£12,500.00-15,500.00 a year, 40 hours a week, 5 days a week - flexible hours (shift times could be 9am-3pm, 3-10pm, 5-11pm, with at least one day at weekends)
See 'things to keep in mind' for benefits
Nicholsons Tapas Restaurant was established in 2005, over the years we have grown and expanded to become one of Southsea's top restaurants and bars. A major refurbishment in 2021 included a complete rebranding exercise with a new bar and other improvements to the look, and feel of our restaurant. Our last refurbishment included a completely new kitchen with pass-through dishwashing facilities and a cold room.
As a trainee chef at Nicholsons, you'll play a key role in our kitchen, preparing and serving our fresh food, working alongside a talented and diverse team helping to keep our restaurant thriving and our customers happy. We are looking for an enthusiastic, hard working team member we can help train to become a successful chef as well as learning our menu and assisting us with the service and keeping to our high standards.
Duties will include
- Cooking, presenting and serving our dishes
- Helping with the preparation of our dishes
- Helping receive deliveries and recording temperatures
- Keeping the kitchen clean and tidy at all times
- Learning about hygiene and health and safety
Personal qualities
- Enthusiastic
- Hard working
- Friendly
- Good team player
Skills
- Good communication skills
- Good organisational skills
- Ability to take instruction
Desired qualifications
GCSE 9-2/A*-E in English and maths or Functional Skills Level 1 in both.
Completing maths and English to GCSE 4/Functional Skills Level 2 during the apprenticeship, if not already held
What does the programme include?
This apprenticeship has been designed to develop the apprentice into the role of Production Chef;
- Maintain excellent standards of personal, food and kitchen hygiene
- Ensure compliance to procedures, menu specifications and recipes
- Produce food meeting portion controls, and budgetary constraints
- Adapting and produce dishes to meet special dietary, religious and allergenic requirements
- Follow, complete and maintain production schedules, legislative and quality standard documentation
- Use specialist kitchen equipment
- Communicate internally and externally with customers and colleagues
- Commit to personal development activities
Typically during this 13-month programme, the apprentice will develop skills in team work, communication and business costings. Students will learn and master recognising and understanding sources and quality points of common food groups and commodities, recognise how technology supports the development and production of dishes and menu items in the kitchen and understand how personal and team performance impact on the successful production of dishes and menu items.
What attendance is required?
Monthly attendance at college during term-time, in class for one full day and attendance to English and maths is essential if required. Additional attendance at college may be required for workshops and revision sessions. Attendance will be continuously monitored for college and employment.
Regular meetings with your trainer and employer, to discuss progress and ensure timely completion of all elements of the apprenticeship. These meetings may take place in college or in the workplace.
The apprentice will take responsibility for studying for the exams and gathering evidence and completing the portfolio of work, whilst in the workplace. The employer is responsible for managing the apprentice, supporting and mentoring throughout the apprenticeship, and liaising with the tutor on a regular basis. The training provider will supervise and support progress in developing the portfolio, and support the apprentice in preparation for the synoptic case study exam.
It is a Government requirement for you to spend 20% of your apprenticeship working towards your “Off the Job Learning” – off the job learning can consist of college attendance, homework/coursework, project related work, employer training, mentoring, and coaching – plus a number of other tasks (more information can be shared).
Learning and assessment
Apprentices will be taught by a fully qualified, experienced trainer in the classroom/kitchen, using a range of resources, including text books, demonstrations, practical tasks, and eLearning. Apprentices will have access to the college’s own Virtual Learning Environment, OneFile, and will be expected to complete off the job study for at least six hours per week. Apprentices are assessed by an external examiner at the end of their programme to achieve the Level 2 Production Chef Apprenticeship.
Apprentices build a portfolio of work and workplace trainer will be in regular contact to provide support, and to arrange on-site visits to observe the apprentices’ ability and skills in their daily role. It is important for the apprentice to take ownership of their own learning by seeking out opportunities to gain new skills on the job with the employer. The apprentice’s final grade will be determined by collective performance in the assessments in the endpoint assessment.
- On-Demand Test
- Practical Observation
- Professional Discussion (Apprentice to demonstrate that they can apply the broad range of knowledge, skills, and behaviours in the Standard.)
Future prospects
Upon successful completion of your apprenticeship it is our intention to offer you a permanent position within Nicholsons at a competitive industry salary.
Things to keep in mind
- 28 days holiday
- Pension scheme (subject to age)
- Meal allowance
- £50-70 average on shared tips a week