Milton Keynes College

Apprentice Chef (L2)

Towcester, Northamptonshire
£10,400 per year
21 Jun 2018
31 Jul 2018
Contract Type
Fixed Term
Full Time

Employer: 185 Watling Street

Apprenticeship level: Intermediate

Apprenticeship duration: 12 months

Possible start date: 3rd September 2018

Working week: 40 hours per week

Do you have the passion for food who knows what providing great gastro food is all about. If you’re ready to be part of our EPIC brigade of talented and experienced chefs and receive some great training then this is the job for you!

.A fantastic opportunity for creative individuals with the desire to build on a career in the hospitality sector. As an apprentice chef you be will delivering high standards of excellence.You will be working on the larder and pastry section, assisting with the preparation and serving of starters and desserts.


  • Working on a section ensuring the prep list is completed
  • Completing tasks set by the senior chefs in the kitchen
  • Food Hygiene, Health and safety knowledge
  • Follow recipes meticulously with care and attention
  • Deputising for a CDP on their days off and leave a handover for their return
  • Maintain kitchen cleanliness and follow company standards
  • Ensure uniform is well presented

Desired skills:

  • Good communication skills
  • Good organisational skills.
  • Basic knife skills.
  • Basic food knowledge

Personal qualities:

  • Team player
  • Excellent personal presentation
  • A passion for food
  • Reliable
  • Able to cope with pressure
  • Attention to detail
  • Stock control
  • Keen desire to learn
  • Motivated to acheive
  • Positive attitude and approach
  • Good work ethic

Desired qualifications:

  • Basic Food Hygiene
  • Maths and English at GCSE grades A-C preferred (or equivalent)
  • Predicted grades will be acceptable


For the full Apprenticeship, candidates will complete:

  • Commis Chef Apprenticeship Standard
  • Functional Skills in Maths and English if required
  • College attendance at Bletchley College
  • Ongoing training and support from both employer and college
  • Regular visits into the workplace
  • Know it, live it, show it
  • End point assessment

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