Level 2 Commis Chef Apprentice leading to a Level 3 Chef de Partie Apprenticeship - Christ Church

Supervised, structured workplace training provides first-class preparation for a successful and rewarding catering career due to the wide range of menus and dishes produced. Opportunities to experience most facets of food production, including the use of interesting and unusual ingredients.

• To assist the kitchen in the preparation of meals in part orin full.
• To be responsible for the final presentation, taste, and appearance of food.
• To work as part of the kitchen brigade under the directionof the Executive Head Chef, Head Chef, Sous Chefs and Chef de Parties toproduce the highest standards of food for routine daily catering and forspecial events according to menus.
• To ensure the security of stores, kitchen premises andequipment.
• To liaise and work harmoniously with the Hall and SCR staff.
• To comply with the Food Safety Act and General Food HygieneRegulations.
• To comply with Health and Safety Regulations includingCOSHH.
• To maintain the highest standards of personal hygiene,cleanliness and presentation wearing appropriate uniform at all times.
• To undertake training as required.
• Economy in the use of cleaning materials.
• To behave in an appropriate manner to all members ofCollege, visitors and staff.
• To assist junior members, visitors and colleagues with adisability, as appropriate.
• To undertake any other tasks commensurate with the role asmay be required by the Executive Head Chef and Head Chef.

Normal hours of work are 40 perweek, to be worked in accordance with the shift rota and the needs of thedepartment. Additional working hours maybe required when authorised and as necessitated by the needs of theDepartment. Flexibility is required andthere is a system for the banking of hours in order to ensure staff cover tomeet the needs of the business.

• Hours of work are not onerous andthe Chef arranges work to provide alternate weekends off, subject always to anyunusual requirements or staff holidays.
• 60 minute unpaid break each day,dependent on the shifts.
• Free meals when working over thelunch period and in excess of six hours per day.
• Eligible for a share of adiscretionary conference service charge.
• Entitlement to five weeks’ paidholiday in each full working year. Oneweek is taken in each of the Christmas/New Year and Easter closed periods andthe remainder by arrangement with the Executive Head Chef.
• An Employee Assistance Programme(free service).
• Uniform and protective footwearare provided and laundered without charge.
• Tax-free bicycle hire/purchasesalary sacrifice scheme (after completion of a probationary period).
• Season ticket loans for publictransport (after completion of a probationary period).