Apprentice Production Chef

The Riverside House Hotel is nestled on the edge of the River Lark on the outskirts of the town of Mildenhall, not far from Newmarket and Bury St Edmunds. The historial hotel was originally built in 1720 as a house and is now a family run hotel boasting 16 fabulously designed bedrooms and an abundance of elequent public areas, restaurant and banqueting rooms. The Hotel was recently purchased by Brian and Kelly Keane, owners of the Cameron Hotel Collection who originally owed the hotel between 1999 and 2005. The Garden Room is open daily to the public as a Restaurant serving Breakfast, Lunch and Dinner from Monday - Sunday. During the Spring and Summer the restaurant extends out into the sun soaked garden area with seating alongside the River which is very popular among families and dog lovers. Job description

Duties include:

• Preparing ingredients.
• Learn meals as shown to you by the chef.
• Plating and sending out meals.
• Adhering to the restaurant menu.
• Following food health and safety procedures.
• Cleaning, General Kitchen Assistance.
• Dealing with food storage.
• Assist other chefs and staff.
• Occasional washing pots and pans.
• Deliver food in a fast-paced environment.
• Assist in the preparation and presentation of food and drinks within the location.
• Report any concerns to your line manager.

Benefit's:

• Annual leave ( 28 days per year, including bank holiday's)
• Guaranteed hours
• 50% off food and Beverages in all Cameron Ventures Group Hotel's.
• Staff Accommodation Rates.
• Employee of the month scheme.
• Employee of the year scheme.
• Fair Fund Bonus.
• Payroll lottery once a month.

Future Prospects Upon successful completion of the apprenticeship you may be offered a permanent position with The Riverside Hotel. With the opportunity to progress within the company. Skills required

• Able to keep calm when working under pressure
• Attention to detail and good presentation skills
• Hardworking and ‘can-do’ attitude

Qualifications required No previous qualifications required. Personal qualities

• Must be able to work as part of a team
• Punctual
• Organisational skills
• Enthusiastic and have a keen interest in food and the hospitality industry
• Hygienic and Tidy Appearance

Things to consider As an Apprentice you will be included on a L2 Production Chef apprenticeship.

Apprenticeship standards are aimed at developing skills within the Apprentices’ chosen career route, each standards has set knowledge, skills and behaviours required to be successful within the job role. This will include the completion of functional skills in Maths and English. Once the apprentice has completed a minimum of 12 months training and the employer and Inspiro regional trainer confirm they have met all the requirements of the standard they will be put through to end point assessment. The end point assessment is independent from the training and includes a variety of assessment methods which test the skills and knowledge of the apprentice to ensure they are fully competent in their role. Each Apprentice will be supported throughout the apprenticeship by a structured programme of teaching, e-learning, face to face training and workplace mentoring; this will encourage and help them to meet the requirements of the new standards and will prepare them for the end of point assessment.