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Apprentice Chef

Job description

The job role of apprentice chef will work alongside all members of the back of house brigade assisting across all sections of the kitchen giving a wide variety of exposure throughout a fine-dining kitchen. Sections include: starters/amuse bouche, vegetables garnish, meat & sauce & dessert/afternoon tea and breakfast.

The position will work closely with Executive, Head & Sous chef to learn from and assist in producing the fine-dining food experience all guests enjoy. All dishes are made on-site from fresh breads & sourdoughs to whole carcass butchery i.e whole deer/lamb/game. We source the best British seafood daily including lobster, scallop and crab all prepared onsite.

· Starters/amuse bouche – preparing out of service and plating during service as and when orders and processed to the kitchen with assistance from the starter section chef. Learn the signature dish of Twice baked cheese souffle, deshelling scallops for Saxtondale asparagus dish.

· Vegetable garnish – preparing baby carrots, sprouting broccoli, Jersey Royal terrine, samosa, vegetable purees, fermented vegetables, pickled elements, gels all of which accompany main course dishes.

· Meat/sauces – preparing whole ducks, butchery as mentioned previously, filleting & skin fish, brining, poaching, steaming, roasting, braising & bbq a number of different meats/fish depending on the menu design. Preparing stocks and sauces from scratch.

· Dessert/afternoon tea – preparing meringue, parfit, sorbets & ice creams, petit fours, souffle. All desert garnish – crisps, soils, gels, granola, granita all adding textures and flavours to accompany the dish.

How to apply for this vacancy

You can apply for this vacancy through the National Apprenticeship Service. If you require any assistance with applying for this vacancy please contact us on 0115 945 7260 or email the apprenticeship team.

Application deadline: 02/07/2024

Possible start date: 01/08/2024

Employer information

Award winning fine-dining kitchen with an emphasis on the best of fresh, local and seasonal produce available seeking to recruit a apprentice chef to join the talented back of house team. With over 100 years Langar Hall service within the business it is the perfect opportunity to learn and develop excellent skills in this fantastic family run environment. We have our own vegetable and herb garden situated within the 25 acres of land alongside multiple fruit trees and bushes.

Address details:

Langar Hall
NG13 9HG

Map data is calculated from the available geolocation information.

Reference number VAC1000249371
Working week 4 day working week - days and shifts to be confirmed.
Min 30 hours per week
Total hours per week: 30
Expected duration 12 Months
Apprenticeship level Intermediate
Related course Commis Chef - Intermediate Apprenticeship (Level 2)
Salary £19,240.00 (Annually)

Apprentices are paid for their normal working hours and training that’s part of their apprenticeship (usually one day per week).