Job Description

The Bakers Arms is a traditional Cotswold pub situated 1 mile form the beautiful town of Chipping Campden. The Relish Group is a well-established and highly respected event, hospitality and venue business based in the beautiful Cotswolds. At the leading edge of catering and events Relish Group also has an impressive portfolio of restaurants, cafes and bars in and around Gloucestershire, Wiltshire and Oxfordshire, all of which share the group ethos of delivering outstanding hospitality.

All our produce is locally sourced, and hand made by our talented team of Chefs. If you are looking to further your career as a chef, please share you interest with us and become our Apprentice Chef de Partie

Alongside your job role in a beautiful location working with great produce and a delicious menu, you will also complete a Level 3 Chef de Partie Apprenticeship which will act as the perfect foundation and springboard for your future career in hospitality.

Bakers Arms - Broad Campden

JOB DESCRIPTION - Apprentice Chef de Partie

General Responsibilities include but not restricted to:

Plan and execute menus in collaboration with other colleagues. Assist the Head Chef in the smooth running of the kitchen in line with agreed service procedures on a day-to-day basis including but not limited to; Reviewing stock levels and noting ordering requirements bringing them to the clear attention of the Head Chef. Ensuring that all deliveries during your shift are checked and stored correctly, checking always for quality and freshness, rotating and controlling stock in accordance with best practice including daily stock labelling. Assisting with the execution of accurate monthly stock audits. Debriefing or providing written handovers to the Head Chef or supervisor who is next on shift. When requested, place orders for food and consumables in a timely manner. Manage ingredients and report use of foods that should be frequently available daily. Follow the directions of the Head and Sous Chef in the preparation and delivery of plates and menus. As part of the team suggest new ways of presenting and enhancing dishes. Keep up to date with techniques and where applicable suggest new rules and procedures for optimising the cooking process. Work with the Team to maximise the productivity of the kitchen such as speed and food quality. Ensure all policies, procedures, standards and guidelines are carefully adhered to. Ensure compliance with legal requirements under the Health and Safety Act 1974 and Food Hygiene Regulations. To be responsible for cleaning and care of all equipment in the area of work. To wash equipment and utensils, floors, walls and surfaces of the kitchen using the methods and materials as prescribed by the Head Chef in accordance with Health & Safety, Food Hygiene and COSSH regulations and legislation. Ensure that the cleaning schedule is adhered to and that cleaning tasks are completed as necessary and appropriate as part of the shift. To perform cleaning tasks as directed by the Head Chef in any and all areas. Collaborate with other colleagues and seniors in a positive and friendly manner.

Health and Safety

To contribute to the monitoring and maintenance of consistent food standards and quality across all areas and during all stages of production and supply. To participate in the HACCP (Hazard Analysis and Critical Control Point) procedure according to the principles of effective and efficient Food Safety Management. To be aware of and support the Kitchen Team's quality control measures that ensure hygiene systems are achieved at all times including weekly deep clean and where applicable closing down procedures after each shift. Ensure adherence to the company's Health and Safety Policy. Under the guidance of the Head Chef and as part of your Apprenticeship Training to understand and have a working knowledge of all current Health and Safety legislation and Food Hygiene legislation and to be conversant with the rules contained therein. Participate in the daily cleaning and weekly deep clean of the kitchen and all food storage, preparation, and cooking areas. Contribute to the day dotting that is carried out as per the principals of HACCP - Hazard Analysis and Critical Control Point (HACCP) Participate in COSHH (Control of Substances Hazardous to Health) training as required

General skills and personal qualities:

Being able to work with little supervision and with a full grasp of what's required throughout the shift. Managing multiple orders coming into the section and delivering them within appropriate timeframes. Ensuring all plates of food are delivered to the head chef's standards. Working in a high-pressured environment. Ability to multitask. Develop new ideas for recipes and dishes for the business and at weekly/daily meeting pitch them to the Head Chef. Working closely with the other chefs in other areas of the kitchen, and with more senior team members. Comprehensive understanding of chopping, food preparation, cooking, plate presentation and combining of flavours. An excellent understanding of all produce including meat, fish, vegetables etc. and their seasonality. Knowing how a kitchen needs to operate in order to run effectively and safely. Knowledge of health and safety and food hygiene regulations, and how they need to be applied within a kitchen environment. An ability to learn quickly and apply flair and innovation to menu development and food presentation Respectful manner and able to gain respect from colleagues and customers Excellent communication skills to enable effective dialogue with all colleagues Organised and self-motivated, with a commitment to deliver to given targets and deadlines An understanding that Kitchens are a busy work environment and as such understand you will need to perform well and remain professional whilst under pressure Dedicated team-player, who strives for excellence and leads by example Tactful and discreet in all aspects of work Reliable and an understanding of the importance of good time keeping. Good oral, written and numeracy skills. Good level of attention to detail. Positive and approachable manner. A Team player with the desire to work in partnership with colleagues in the business.
Weekend and Bank holiday's and evening may be required

An understanding that this is an apprenticeship and will require time in the working day to complete coursework etc.

Job Type: Apprenticeship

Pay: From 15.50 per hour

Benefits:

Discounted or free food Employee discount
Application question(s):

Why have you applied for this role? How will you get to and from work each day - how long will it take you> Have you understood this is for an apprenticeship and you will be required to undertake training? Do you need to give any notice to any prior employer? Are you Ok with working 40 hour per week including when required weekends, bank holidays and evenings?
Work Location: In person