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Catering Apprenticeship Job Vacancies

For more information about any of the vacancies below, call The Employment Hub team on 020 8394 3051, email them or visit them in the Employment Hub in our new Skills Park.




PROFESSIONAL COOKERY APPRENTICESHIP

A great Apprenticeship opportunity has arisen to join an award-winning restaurant, specializing in Indian cuisine as well as other popular dishes. Based within Nescot’s newly built Skills Park, you will be joining a small friendly team in this brand new restaurant. You will study towards an apprenticeship framework in Professional Cookery, learning the art of creating unique signature dishes. You will also get involved in front-of-house and how the business runs; so an all-round package!

37 hours per week

£185.00 per week

For more information and/or to apply, contact Ann on 0208 394 3160 or email acagigao@nescot.ac.uk with your CV.



COMMIS CHEF / APPRENTICE CHEF, EPSOM

Role Purpose Statement:

To assist in maintaining the smooth running of the section within the kitchen, and produce 5 star standards of food and continually strive for perfection and high levels of member satisfaction.

Main Accountabilities:

Department budget

  • Assist the Chef de partie and Demi CDP in maintaining stock levels of all produce and mise en place to business levels and restaurant requirements as set out by the sous chefs.

Resource Planning/People Management

  • Follow the instructions of the demi CDP and sous chef to be enable the smooth running of the section and kitchen
  • Keep a written record of recipes produced
  • Must arrive on duty in accordance with the roster and the standards of appearance as set out in the kitchen SOP
  • Maintain high levels of personal hygiene and appearance
  • Maintain levels of discipline at all times

Service Delivery/Operations

  • Maintain the cleanliness of the holding fridges
  • Assist in the production of mise en place on the sections of the kitchen following instructions of either the Sous chef or CDP or Demi CDP
  • Present all mise en place to a sous chef or CDP to maintain quality and refresh where instructed
  • Ensure all standard operating procedures are adhered to ensuring a consistent delivery of excellence and positive member experience
  • Assist in preparing and cooking of the food according to the menu for the Staff restaurant facility in order that all staff are given a well prepared and presented daily offering of food

Service Quality

  • Present all produce and all mise en place daily to a sous chef or CDP to maintain quality
  • Responsible for assisting in the preparing and cooking of the dishes on the sections of the kitchen.
  • Make sure every dish that leaves the kitchen meets the high standards and is signed off by a Sous Chef.
  • Treat all equipment with respect to maintain its usability

Health and Safety/Compliance

  • Ensure all company policies and procedures are followed at all times
  • Attend Fire and Health & Safety Training as specified by the Clubhouse Management
  • Follow the law in respect of food hygiene, health and safety, the club food policy

Qualifications and Training (measured through certificates)

Essential

  • Basic food hygiene
  • Completed NVQ levels 1 and 2 working towards completion

Knowledge (measured through experience)

Desirable

  • Product knowledge
  • Ability to listen and follow instructions
  • Communication skills

Skills and Abilities (measured through work trial day)

Essential

  • Ability to listen and follow instructions
  • Communication skills

Personal Qualities (measured through interview and work trial day)

Essential

  • Flexible and Adaptable
  • Enthusiastic
  • Committed
  • Common sense

Values

  • Heritage
  • Excellence
  • Accountability
  • Respect
  • Trust

Core behaviours

  • Focussed
  • Passionate
  • Team Player
  • Integrity
  • Responsible

For more information and/or to apply, contact Mandy on 0208 394 3051 or email mhayes@nescot.ac.uk with your CV.


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