EMMANUEL COLLEGE
JOB DESCRIPTION
JOB TITLE: Apprentice Chef
This Job Description sets out current duties for the post of Apprentice Chef that may vary from time to time to meet the operational requirements of the College but without changing the general character of the post or the level of responsibility.
Line manager: The Head Chef
JOB SUMMARY: Using own initiative to assist the Head Chef with the preparation, presentation and excellent production of food for the College. To maintain the required standards of work and cleaning within the Kitchen while undertaking a comprehensive training program. Act at all times in a courteous, professional manner and contribute to the overall effectiveness and efficiency of the kitchen. All staff are expected to work collaboratively to support the overall work of the College. The principal duties of the role are set out below but is not exhaustive. Other relevant duties may be specified by the Head Chef or Executive Head Chef/Head of Catering.
DUTIES:
a) In order to complete the apprenticeship it is necessary to complete a full and comprehensive training program in all aspects of food preparation and production over a normal training period of two years. In support of this in-house training, attendance at a day release Catering Course will be required.
b) In order to prepare food and produce high quality meals to agreed specifications, the post holder will:
i. prepare all mise en place required to the expected standard set by the Head Chef.
ii. demonstrate creativity when assisting with menu development to produce high quality meals to the agreed specification.
iii. work in different sections of the kitchen where required including breakfast
c) In order to maintain a safe working environment for staff and to produce a safe product for customers, the post holder will:
i. work safely, as instructed
ii. report any absence in accordance with the College absence policy.
iii. ensure all HACCP and health and safety procedures are followed within the kitchen, including recording cooking temperatures.
d) Demonstrate a professional attitude towards the post of apprentice chef and the learning opportunities available.
e) Maintain a high standard of personal hygiene and presentation.
f) Attend training courses and departmental meetings when required
g) Observe the College Equal Opportunities Policy, the College Health and Safety Policy, the Computer Acceptable Use Policy and the College Policy on the application of the Data Protection Act at all times
h) Undertake any other duties or responsibilities consistent with the role of Apprentice Chef as may be required from time to time in order to meet the operational demands of the College.
Apprentice Chef May’17