Production Chef Apprentice – Dearne Lea Ice Cream & Tea Room (HD8 8LJ)
To prepare good quality food from fresh ingredients in a consistent and hygienic manner, and when required to serve customers and prepare drinks.
- Prepare hot and cold meals from fresh ingredients, quality of food should be consistent in both quality and presentation
- ensure enough stock to cover the days requirements, monitor stock levels and discuss with the manager if levels become short during the shift due to higher level of orders than expected
- communicate levels of stock / meals available to front of house staff at the start of the shift and during the shift if getting low on stock
- to remain calm, efficient and consistent during busy periods
- Ensure Food is stored and served Hygienically, all company hygiene procedures must be adhered to, this includes having high standards of both personal hygiene and food hygiene procedures
- checking start and end of day stock to ensure used in rotation
- ensure stock is of the required standard to keep accurate temperature paperwork as required
- clean and tidy all working areas throughout the day
- ensure the working environment is organised and tidy, operate ‘a clean as you go’ work station.
- Assist in baking cakes and preparing hot and cold deserts to cover if needed (normally to cover holiday and sickness) Work as part of a team, adopt a friendly and professional attitude, support other team members in their roles wherever possible.
- To carry out other roles as and when required, such as serving customers, clearing tables and washing up, to comply with health and safety regulations, to read, understand and agree to follow any guidance in the health and safety risk assessments.
- To serve customers in a friendly and professional manner, ensure orders are clearly identified, liaise with food prep staff, keep working area tidy including clearing tables, and washing up in a consistent and hygienic manner.
- Take orders from customers both seated in the tea room and those ordering takeout food and Ice Cream.
- Ensure Food is stored and served Hygienically.
- Assist in baking cakes and preparing hot and cold deserts to cover if needed (normally to cover holiday and sickness).
- To carry out other roles as and when required, such as serving customers, clearing tables and washing up.
About the Employer
Dairy farm that produces, processes and packages milk and dairy products. We also have a Tea Room on site.
Things to Consider
£220 starting pay, this will increase with age and experience (will be worked out hourly and paid for hours actually worked in the month) – Please review the current Apprenticeship National Minimum Wage guide (ANMW): https://www.gov.uk/national-minimum-wage-rates
Training to be Delivered
Level 2 Production Chef Standard Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production chef or appropriate line manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.
Knowledge & Skills gained from this apprenticeship:
- maintain excellent standards of personal, food and kitchen hygiene ensure compliance to procedures, menu specifications and recipes.
- produce food meeting portion controls,
- 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
Assessment: The apprenticeship is aligned to professional recognition from Employers within the Food and drink sector. The end-point assessment is synoptic and takes place at the end of the apprentice’s learning and development, after a minimum of 15 month’s on programme learning. It will consist of an On-demand test, a practical observation, this is then followed by a professional discussion. These are carried out after the apprentice has met the required criteria to pass the Gateway process. The apprenticeship is graded a pass, distinction or fail based on performance in the end-point assessment.
Dearne Lea Ice Cream & Tea Room
Alternate weekends with three or four days Monday to Friday
What You Need
Level two food hygiene (happy to arrange after starting) No previous qualifications required. Level 1 functional skills in maths and English must be achieved prior to gateway and the learner must also attempt their level 2 maths and English exams. Functional skills does not apply if the apprentice already holds a grade A-C/9-4 in both English and maths.
- – Excellent and consistent hygiene standards.
- – Ability to work under pressure during busy periods.
- – Keen eye for detail and a willingness to learn.
- – Friendly and happy to work as part of a team.
- – Smart and able to communicate well with others.
- – The ability to take accurate and legible customer orders and to be able to read and understand customer orders.
Possible managerial role in the future if a vacancy should arise and they have acquired the required skills.