As an apprentice (commis) chef you will learn skills and techniques from each area of a kitchen including how to prepare ingredients for the dishes you are going to cook, how to cook the ingredients you have prepared and how to take care of the kitchen and its valuable equipment. Working in a kitchen can be hot and busy. The work can be fast paced and you will have timing deadlines to meet, to ensure that customers are not waiting too long for their food. You will also be expected to ensure that the food you produce is timed correctly with what other chefs in the kitchen are producing. This is to ensure that tables in the restaurant are served at the same time. Chefs are required to wear protective uniforms or 'chefs whites'to ensure health and safety stands are adhered to. This is in the interest of both the customers and the chef, As a chef your main duties would include, Assisting with ingredient preparation. This could include vegetables, meats, fish and dairy, Ensuring the work you produce is of a high standard and that you are constantly monitoring this, Implementing and maintaining health and safety standards and guidelines, Menu planning, Stock ordering and Maintaining a clean and efficient working environment.
Name: NVQ Level 2 Professional Cookery Qualification title: NVQ Diploma in Professional Cookery (QCF) Qualification type: Assessment Workplace Awarding City & Guilds of London Institute Created 20150514 10:11:07 Updated 20150514 10:11:07
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REMIT (WBL)
1159759577
http://www.remit.co.uk
4 Orchard Place
Nottingham Business Park
Town:
Nottingham
County:Nottinghamshire
Title: NVQ Diploma in Professional Cookery (QCF) Qualification: NVQ Diploma in Professional Cookery (QCF) Classification: Retail and Commercial Enterprise