Commis chef apprenticeship

• To assist with the preparation, cooking and presentation of fresh food and dishes.
• Operate within the kitchen rota, providing cover at evenings and weekends as required,
• Ensuring the highest nutritional standards are achieved and maintained, whilst following all
  guidelines in place across the operation.
• Assist in the menu planning process, when required, through suggestions and ideas for
  consideration.
• Provide for special dietary requirements where necessary.
• Assist the Executive Head Chef to maintain accurate records of food supplies, and freezer/fridge
  temperatures when required.
• To ensure the highest standards of cleanliness and maintenance are achieved in the kitchen areas.
• To be fully conversant with the procedures for Fire, Security, Health and Safety and Food Safety,
  including HACCP.
•  There may be a requirement to work on bank holidays, including Christmas Day and New Year should the kitchen function be utilised on these days.
• Take responsibility for personal performance and the development of personal skills to ensure
  the required skills, knowledge and competence to fulfil the role.
• Encourage and promote the values of Everton Football Club and to comply with the required
  standards of conduct and so promote the Club within the community by acting with integrity and
  honesty.
• Take individual and collective responsibility for equity, diversity and inclusion; ensuring
  appropriate considerations are given to all impacted groups when carrying out your work for the
  Club.
• Ensure that all work is completed in a priority basis, and work meets a high degree of
  professionalism, quality and craftsmanship.
• Attend staff meetings as required.
• Attend training courses and external seminars and meetings as appropriate/required.
• Stay apprised of current trends and best practice in your field of specialism.
• Continually look for ways to develop and improve the service provision of the department.

Level 2 Commis Chef Apprenticeship Standard:

• On and off the job training
• Day release at College or Training Centre
• Functional Skills in English and maths if required

• You may be progress to Level 3 Chef de Partie level.