Commis Chef Apprenticeship - Mour Hotel
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Company Mour Hotel
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Provider NOTTINGHAM COLLEGE
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Location NOTTINGHAM, NG15 0EA
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Type Apprenticeship
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Salary Apprenticeship Minimum Wage
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Sector Catering and hospitality
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Ref NAS-2000063984
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Application Deadline Date 30/11/2026
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Start Date 01/12/2026
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Positions Available 1
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Working Week Shifts to be confirmed - Rota. Attending college on 1 day per week (Tuesday) City Hub campus.
Brief Description
The commis chef apprenticeship with Mour Hotel offers hands on experience in a fast paced and unique work environment. We are looking for an energetic and vibrant aspiring chef, willing to learn and develop their culinary skills within a fast-paced and challenging work environment.
Training to be Provided
Commis Chef Level 2 Apprenticeship Standard:
- 12 months + 3 month EPA end point assessment period)
- Weekly day release at the Nottingham College City Hub campus
- Must be cooking all dishes from scratch and be able to evidence cooking, game, shellfish, soups, stocks
- Everything on the recipe log is covered and taught whilst at College but this must also be evidenced within the work place as well
- Prior to EPA the EPAO will select 3 dishes / methods for the learner to prepare from the recipe log for their EPA and the employer will need to allow the learner 3 hours in their work kitchen and provide them with all of the necessary ingredients for the dishes / methods selected in advance by the EPAO
Future Prospects
- Progression to full time after completion of the apprenticeship, increased hourly rate, opportunities to learn in other departments
Vacancy Detail
- To consistently maintain an agreed high level of food production
- To report for duty in good time, clean tidy and wearing the correct uniform
- Ensure that all food standards are followed as directed by the head chef
- To comply with all aspects of the food handlers guide
- To maintain a high standards of kitchen cleanliness within your section
Ensure there is minimum wastage within the kitchen - Develop a close working relationship with all hotel department
- To daily follow guided measures on HACCP, COSSH & Food Due Diligence
- Ensure an understanding of product knowledge is maintained and communicate to all relevant kitchen and service personnel
- React quickly and helpfully to service staff when handling food service issues or guest complaints
- To comply with all policies and procedures as written in staff handbook