20-week rotation 

There are plenty new skills on the menu for you in your kitchen placement.  

You’ll learn about the importance of food safety and the legislation surrounding this important area for all hospitality businesses.  

There will be a wide range of key skills during your on the job training. You’ll also have the chance to prepare basic food and carry out cooking tasks under supervision and present food ready for serving – giving you the chance to develop your team working skills and multitasking. You’ll learn about and experience every section of the kitchen allowing you to see which areas inspire you.  

Future Career Opportunities In This Department

Apprentices who enjoy the buzz of being in the kitchen may have future roles as:

  • Commis chef – helping in all areas of the kitchen and preparing food – usually training to become a chef
  • Sous chef – directly involved in making dishes and supervising other staff
  • Pastry chef – prepares cakes, desserts and pastries; developing and producing afternoon teas
  • Kitchen porter – keeping the kitchen neat and clean, washing up and handling stores
  • Development chef – working to produce new dishes, menus and products
  • Head chef – leading the kitchen and responsible for all food production from menu planning to budgeting for staff costs, costing dishes, purchasing raw ingredients, managing staff and hygiene standards

With further experience and qualifications you may also be able to move in to different sectors working in restaurants, hospitals, schools and colleges, cruise ships and outside caterers or take the route in to hotel management.