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Petersfield
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Hospitality & Catering Commis Chef Level 2
Vacancy Type
Apprenticeship
Job Advert
Apprentice Chef
Petersfield Townhouse
Petersfield
£8.91 an hour, 40 hours a week including late shifts and weekends
 
The Townhouse, voted best drinking establishment in Petersfield since 2016, we are in the Good Beer Guide. We celebrate all things craft, coffee and gastro. Restaurant, garden and bar with good food and friends. Carbon neutral operator.
 
This is an apprentice training role to assist our chef brigade. We are looking to expand, and wish to ‘grow’ our own team. We actively encourage staff to populate their own menu via specials and our reactive menu.
It’s not a job for the faint hearted, this is a full time position, and will include late nights and weekends due to the nature of the trade - we work and play hard. We will pay you well, and there are many perks.
 
Daily duties
  • Follow all aspects of Hazard Analysis and Critical Control Point
  • Ad hoc daily and weekly cleaning routines
  • Daily temperature checks
  • Delivery acceptance and recording
  • Daily menu prep
  • Lunch or/and dinner service
  • End of session clean down/ordering and prep check
  • Communicate any issues to senior management. 
Skills
  • Customer experience is key
  • Proactive worker
  • Ability to communicate with any of the team of 15 persons
Personal qualities
  • You’ll be a proactive minded individual
  • A desire to have fun whilst getting on with the days tasks
  • Want to become part of our extended family
 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 Commis Chef. The most important part of the role is developing the preparation of food and carrying out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. 
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.
The apprentice will be assessed to the apprenticeship standard using four complementary assessment methods. The assessment is synoptic i.e. takes a view of the overall performance of the apprentice in their job role. The assessment activities will be completed by the independent end assessor by an on demand test, practical observations, culinary challenge observation and professional discussion.
 
What attendance is required?
Monthly attendance at college during term-time, in class for one full day and weekly 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.
 
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. Off the job can consist of college attendance, coursework, project related work, employer training, mentoring, and coaching.
Apprentices are assessed by an external examiner at the end of their programme to achieve the Level 2 Commis 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.
  1. On-Demand Test
  2. Practical Observation
  3. Culinary Challenge
  4. 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 the apprenticeship, and subject to progress as an employee, there is a full time role available.

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