Production Chef Apprentice

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Making and cooking quantities of scotch eggs, pork pies and sausage rolls.

Wrapping and packing products learning about labelling.

Following strict cleaning procedures.

Washing up.

Ordering supplies.

Collating orders in the chiller room.

Using pastry roller.

Generally helping in all areas.

Aiming towards HACCP.

Hours 8am – 4.30pm with half hour for lunch then 8am – 12 noon on a Friday. No weekends or evening work – usually.

Leading up to Christmas you will have to work overtime with no holiday allowed.

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