Job description

About

This is a fantastic opportunity for someone eager to learn the art of creating and producing excellent food in a dynamic and supportive environment.
As part of our experienced culinary team, you will receive hands-on training, develop essential kitchen skills, and contribute to delivering high-quality dishes to our guests. If you have a love for food and a desire to grow in the hospitality industry, we’d love to hear from you!



Apply now and start your journey with St Ives Hotel!
Your role will be to:
·
Assist
in food preparation, such as chopping vegetables, preparing meats, and making
sauces.


·
Follow
recipes and learn different cooking techniques from experienced chefs.


·
Maintain
a clean and organized kitchen environment.


·
Assist
with inventory management and stock rotation.


·
Learn
about food safety practices and ensure compliance with hygiene regulations.


·
Support
senior chefs during service times, such as plating dishes and coordinating with
the kitchen team.


·
Attend
training sessions and classes to expand culinary knowledge and skills.


·
Adhere
to the instructions and guidance provided by the head chef and other kitchen
staff.


·
Assist
in menu planning and contribute to the creation of new dishes.


·
Monitor
food quality and ensure presentation meets the established standards.


·
Engage
in proper use and maintenance of kitchen equipment.


·
Collaborate
with colleagues to maintain a smooth workflow in the kitchen.


·
Participate
in kitchen cleanliness and sanitation routines, including dishwashing and waste
management.


·
Provide
support during special events or catering services.


·
Adhere
to portion control guidelines to minimize food waste and maintain cost
efficiency.


·
Develop
an understanding of flavour profiles and ingredient combinations.


·
Assist
with the receiving and storage of food deliveries.


·
Handle
customer inquiries and special requests with professionalism and attentiveness.


·
Embrace
a proactive and eager-to-learn attitude in all aspects of the apprenticeship.


·
Demonstrate
a commitment to growth and improvement in culinary skills and knowledge.
Working Week: 40hrs per week –
Shift work which includes weekends.
Hourly Rate of Pay: Apprentice minimum wage £7.55 and reviewed after 3 months.









Training
STANDARD & LEVEL
The successful candidate will work towards completing the Level 2 production Chef Standard from the Institute for Apprenticeships & Technical Education. Delivered by Blackpool and The Fylde College offering expert tuition and exceptional facilities.
Personalised programme
Your B&FC apprenticeship is made up of several different elements and each one reflects your individual abilities and career goals. Our expert tutors and assessors have relevant industry experience and will support you to achieve all your goals.
Off-the-job training
Developing your skills at work is called on-the-job training, 20% of your apprenticeship (equal to one full day a week) will be ‘off-the-job’. This might include attending College, tackling projects, online learning, coaching, shadowing, or training for your job.
Stacks of support
Assessment mostly takes place in the workplace. When you start, you will be allocated a skills coach, who will visit you at least once a month to guide and support you and help you to plan for your future. We will also provide you with specialist support for your English and maths and for any additional needs that you make us aware of.


Qualifications required
Level 2 a minimum of English and maths grades A*-D (9-3) (or equivalent) are desirable OR willingness to complete Functional Skills Level 1/2 which are a requirement to have or to achieve before EPA Gateway.

Skills required


Catering basics
Hygiene
Food safety
Knife skills
Allergies










Prospects
To progression to Level 3 Production Chef.

Qualification / Standard : ST0589 Production chef
Duration 15 Months