EMPLOYER
The Greenman Public House and Restaurant is an exciting new pub and dining establishment in the heart of the market town of Ashbourne, just on the edge of the Peak District. The pub is a flagship for Nyetimber Wines and features classic offers like Timothy Taylor’s, a small but well-chosen wine list of 40 bins and a wide range of spirits, as well as the international favourites like Estella Damm and Maeloc. In the dining room, expect refined, unpretentious cooking with wonderful ingredients. With just forty covers, and set back from the bustling bar, diners can enjoy a meal in a secluded and cosy atmosphere. This dining room is overlooking the expansive open plan kitchen where you can watch the highly skilled team at work. The kitchen boasts the latest in culinary equipment, which the chefs use to their full advantage to create the food on offer. The menu is entirely seasonal, so will be varied and change often, but the emphasis is on simplicity, with local, seasonal, top quality produce at the heart. This will all be delivered under the ownership and care of acclaimed restauranteur couple, Peter and Laura Dale, who found national recognition for their high-end restaurant, The Dining Room. Open from 2001 to 2014, their restaurant reached critical acclaim. Accolades came in the form of mentions in the four main food guides, 2 rosettes in the AA guide, a double couvert in the Michelin guide, a score of 5 in the Which Good Food Guide (and a spot in the top 100 restaurants in the UK), a score of 5,5,4 for food, service, ambience in the Hardens guide. Their simple ethos of letting the ingredient guide the creative process, and that the ingredient had to have a seasonal and local reason to be on the menu, saw them deliver a refined and special fine dining experience.
https://www.thegreenman.co.uk/
http://www.jackrabbitscafe.co.uk/
BRIEF OVERVIEW OF THE ROLE
Stunning premises, state of the art kitchen, perfect for your first job or any novice chef Working within a very experienced hospitality team you will have the fantastic opportunity to not only learn but become proficient, on a daily basis in all aspects of cooking. For clarity, we butcher whole carcasses, monger whole fish, bake make styles and types of bread and cakes, stock s and sauces from scratch. Basically, perfect breeding ground to hep further your career.
VACANCY DESCRIPTION
Working under the supervision of the Executive Chef, Head Chef & Sous Chef, you must be able to work under pressure in order to succeed in your role. Duties and responsibilities working as a CDP involves learning a lot of different skills in a short amount of time and then practicing those skills by implementing them in actual tasks throughout the kitchen. The most successful CDP are fast learners who actively develop their skills and are not afraid to ask Senior Chefs as many questions as necessary.
- Helping prepare ingredients and do any tasks the Chefs need assistance with.
- Helping carry & unpack deliveries and learn where everything goes.
- Learn about general day to day running of the kitchen.
- Measuring out ingredients and portion sizing.
- Preparing vegetables.
- Assist and learn about stock rotation.
- Ensuring good food hygiene and health and health and safety at all times. Keeping
- Chefs stations clean and organised.
SKILLS REQUIRED
Basic knife skills would be beneficial.
A buzzing and excitable attitude and thirst for learning highly beneficial.
PERSONAL QUALITIES
Complete focus, a real passion for the job, a thirst for learning, excellent time keeping, a positive attitude and a good work ethic.
QUALIFICATIONS REQUIRED
You should have a good standard of Maths & English GCSE ideally 4/C or above. There may be a possibility of studying towards equivalent qualifications as part of your apprenticeship dependant on personal circumstances.
FUTURE PROSPECTS
There is strong potential for permanent employment and/or further training on completion of this apprenticeship dependant on your performance throughout.
WORKING WEEK
4 working days per week inclusive of college attendance on a shift basis. Working hours will include evenings and weekend working.
WAGE
Dependant on previous experience and existing skills.
TRAINING TO BE PROVIDED
Chef De Partie level 3 apprenticeship
There is the possibility of studying towards Maths & English qualifications if you have not already achieved, this is dependant on personal circumstances.
COLLEGE CAMPUS
Buxton
THINGS TO CONSIDER
Working hours will include evenings, weekends and bank holidays.
Please consider how you get to/from work each day.
Please note this employer has multiple apprenticeship positions available.
