Chef Apprenticeship

Overview As an apprentice Chef at Miller & Carter, we will help you master our menu, with your food being the reason guests keep coming through our doors You'll thrive off the hustle and bustle of a fast-paced kitchen, with the support of a close-knit team, because it's the people that make it all worthwhile. Responsibilities Be a champion of brand standards Keep your kitchen clean Prepare everything that is needed before a busy shift Cook to spec and work with recipes You don't need any experience as we can teach you everything If you are willing to learn and be proud to work with us, we can show you exactly what it takes to become a vital team member in any kitchen. You'll take on a full‑time role in the kitchen under the supervision of passionate chefs alongside your training. Not only do you gain a Level 2 Production Chef Apprenticeship, you will be able to support the running of our kitchens, creating amazing moments and ensuring quality never slips for our guests What your apprenticeship includes: A mixture of face‑to‑face and Skype/phone catch‑ups every 4‑6 weeks A mixture of on‑ and off‑the‑job training, including workshops and webinars Reviews every 12 weeks with the Apprentice, Line Manager and Lifetime Trainer Feedback sessions to discuss progress Obtain Functional Skills in English and maths (if you don't already have GCSE or equivalent) 30 hours paid work every week, prepare and cook pre‑portioned fresh and frozen meat, fish and poultry to business standards Prepare and cook fresh and frozen fruit and vegetables to business standards Prepare salad vegetables to business standards Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled and fried dishes Regenerate dried and frozen ingredients and dishes Undertake stock control, storage and rotation Communicate professionally with colleagues, line managers, stakeholders and customers Work as part of a team to support service delivery Follow specifications to produce, portion and present food Manage own time to ensure allocated tasks are completed Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks Use feedback to improve own performance Prepare and close down an area for service Use problem‑solving techniques to resolve routine and non‑routine issues within the scope of own role Maintain prep and par levels according to business need Clean and maintain manual and electrical food‑preparation and cooking tools, equipment, and technology Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red‑handled knife and red board for raw meat Monitor and record food temperatures and manage allergens during preparation, cooking, holding and serving Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform Reduce the waste of resources, act to measure and reduce plate waste, exercise portion control and maximise yield Comply with health and safety legislation, regulations, guidelines and procedures, including stress management Follow equity, diversity and inclusion legislation and organisational policies Deliver to key performance indicators to support the production, performance and budget within own area of responsibility Use manual and electrical food‑preparation and cooking tools, equipment, machinery and technology Apprenticeship & Training Chef Academy Production Chef Level 2 including Functional Skills in maths and English Team working and organisational skills Prepare and cook pre‑portioned fresh and frozen meat, fish and poultry to business standards Prepare and cook fresh and frozen fruit and vegetables to business standards Prepare salad vegetables to business standards Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled and fried dishes Regenerate dried and frozen ingredients and dishes Undertake stock control, storage and rotation Communicate professionally with colleagues, line managers, stakeholders and customers Work as part of a team to support service delivery Follow specifications to produce, portion and present food Manage own time to ensure allocated tasks are completed Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks Use feedback to improve own performance Prepare and close down an area for service Use problem‑solving techniques to resolve routine and non‑routine issues within scope of own role Maintain prep and par levels according to business need Clean and maintain manual and electrical food‑preparation and cooking tools, equipment and technology Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red‑handled knife and red board for raw meat Monitor and record food temperatures and manage allergens during preparation, cooking, holding and serving Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform Reduce the waste of resources, act to measure and reduce plate waste, exercise portion control and maximise yield Comply with health and safety legislation, regulations, guidelines and procedures, including stress management Follow equity, diversity and inclusion legislation and organisational policies Deliver to key performance indicators to support the production, performance and budget within own area of responsibility Use manual and electrical food‑preparation and cooking tools, equipment, machinery and technology About the Company You already know Mitchells & Butlers, even if you don't realise it That's because we run many of the UK's most famous restaurant and pub brands, including: All Bar One, Sizzling Pubs, Vintage Inns, Harvester, Ember Inns, Toby Carvery, Crown Carveries, Castle, Nicholson's, Premium Country Dining Group, O'Neill's, Alex, Village Pub & Kitchen, Miller & Carter, Browns, Innkeeper's Lodge, Orchid Pubs and The Oak Tree. Love eating out? You'll love it even more with a massive 33% discount across all our brands. Whether it's date night at Miller & Carter or family roast at Toby Carvery, we've got you covered. Never a dull moment—fun, laughs and lifelong friends Funded qualification up to degree level Charity is important to us. From company charities to the one which is close to your heart, you can choose how to give something back. Enjoy a 33% discount off a cosy stay at our Inn Keepers Lodges. On top of all this, we offer a pension, 28 days paid holiday, high‑street shopping discounts, and we even give you free shares Wage and Working Hours Wage will be: 16‑21 years : £10 per hour 21+ years : £12.21 per hour At Mitchells and Butlers, you will be working towards a Chef Academy Production Chef Level 2 Apprenticeship standard over the course of 15 months. #J-18808-Ljbffr