Commis Chef Apprenticeship

The apprentice will work as part of our professional kitchen team, gaining practical experience across all areas of food preparation and service.

Duties will include: Preparing fresh ingredients ready for service Learning a range of food preparation and cooking techniques Assisting chefs with starters, main courses, side dishes and desserts Working with fresh, seasonal produce, including organic ingredients supplied by our own Stow Park Farm Learning how to prepare and cook meat, fish, vegetables and other ingredients correctly Developing knife skills and safe food preparation techniques Assisting with the preparation and presentation of dishes to our restaurant standards Learning about portion control, minimising food waste and effective use of ingredients Maintaining excellent standards of cleanliness and organisation within the kitchen Following food hygiene, allergen and health and safety procedures Helping receive, check and correctly store deliveries Learning how a professional kitchen operates during busy restaurant services Working closely with chefs and other members of the team to provide our guests with consistently high-quality food.

The role will provide the apprentice with practical experience in a busy country inn and restaurant while receiving support and training from both The Kings Head Inn and City College Norwich

An exciting opportunity to begin your career as a chef at The Kings Head Inn, Brooke. Working alongside our experienced kitchen team, you will learn to prepare and cook fresh, seasonal dishes using quality ingredients, including organic produce supplied by our own Stow Park Farm.

Commis Chef Level 2. Training to take place at City College Norwich, Ipswich Road NR2 2LJ. Day release to be one day per week.

College delivery for the standard and qualification (CCN & apprentice) Apprentice Development Plan (CCN & apprentice) Workplace Reviews at least every 12 weeks (employer, CCN & apprentice) Workplace visits to build evidence/ portfolio (employer, CCN & apprentice) Off-the-Job Training (employer, CCN & apprentice) - 300 hours minimum over the course of the apprenticeship On-the-Job Training Plan (employer & apprentice) Delivery pattern: The release pattern for this course is once a week (term- time only) Additional sessions, including examinations, may be run in holiday periods if needed and by prior agreement with the apprentice and employer Apprenticeship Content Skills: Food safety Hygiene and storage Portion control Kitchen equipment Preparation and cooking methods Teamworking Control of waste Sustainability Knowledge & Behaviours of the Occupational Standard are embedded in the college delivery through theory classes, feedback and assessments.

Impact End Point Assessment (EPA): The End Point Assessment (EPA) is the final stage of an apprenticeship that evaluates whether an apprentice has gained the knowledge, skills, and behaviours outlined in their apprenticeship standard.

The EPA for the Level 2 Commis Chef apprenticeship consists of the following: Practical Assessment with Questions: A 3-hour assessment with questioning carried out by an independent assessor, which is planned in advance The apprentice will complete a set task(s) which will closely relate to the apprentice’s working environment Professional Discussion and Portfolio of Evidence: The apprentice is assessed by an independent assessor to confirm understanding and to obtain further evidence of knowledge The discussion will last 60-minutes and expands on abilities demonstrated in the Practical Assessment

Our intention is to develop the successful apprentice into a confident and capable chef and, subject to successful completion of the apprenticeship and satisfactory performance, we hope to offer the opportunity to continue their career with The Kings Head Inn.

The Kings Head Inn is a country inn, restaurant and boutique accommodation business located in the Norfolk village of Brooke, just south of Norwich. Our kitchen focuses on freshly prepared, seasonal food, with a strong farm-to-fork ethos. We work closely with our own organic farm, Stow Park Farm, which supplies produce for use within our menus. The successful apprentice will join a professional kitchen team and gain practical experience preparing and cooking fresh food in a working restaurant environment.

We want to help someone with a genuine passion for food develop the skills, knowledge and confidence needed to build a successful career as a chef. In addition to our restaurant, The Kings Head Inn has boutique guest accommodation and The Forge, our private dining and events space, giving our kitchen team experience across restaurant service, functions and special events.

The hospitality industry involves working at times when our guests want to visit us, so applicants must be comfortable working a rota that includes evenings and weekends.

Workplace pension, subject to eligibility Free on-site parking Staff meals in accordance with policy and qualifying shifts Hands-on training, development within an experienced professional kitchen Opportunity to work with fresh, seasonal and locally produced ingredients Experience working with organic produce supplied directly by our own farm Support and mentoring throughout the apprenticeship Opportunity for career progression following successful completion of the apprenticeship