Why?
Practical - hands on learning
Develop skills while at work
Available to all
What?
Confidence
Knowledge
Skills
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How?
Individual to your learning needs
Practical modules
Assessment
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The Chef Route.
The chef route is made up of four tiers
1. GA/Commis
This would typically suit someone who has some knowledge but would like to build their skill base.
We cover areas such as Cakes, pastries, Bread, Sandwiches, Salad bar and Soups.
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This builds on your previous knowledge and coveres how to display, Natasha's Law and costings etc.
2. Chef De Partie
This would typically suit someone whois ready to upskill and learn further techniques for the dishes we produce.
We cover areas such as sauces and dressings, meat and poultry, seasonality and dietary requirements.
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Working alongside your mentor.
3. Sous Chef
This would typically suit someone preparing to take on more responsibility within the kitchen.
We cover areas such as menu planning, HACCP, risk assessment, what do in certain circumstances as well as advanced bread and pastry.
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This allows the tranee to show a level of commitment and initiative to their learning.
4. Chef Manager
This would typically suit someone who is looking to advance to a Chef Manager role.
We cover areas such as menu planning, risk assessment, HACCP as well as the process of managing people and communicating effectivly with clients.
The Hospitality Route.
The hospitality route is made up of four tiers
1. Barista/FOH
This would typically suit someone who works as a Barista or is front of house and is customer facing.
We cover areas such as working as a Barista, including the standards associated with all beverages, stock control, operating and cleaning the specialist equipment, customer care, handling payments.
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2. Hospitality Assistant
This would typically suit someone who works on the hospitality floors serving beverages, breakfasts and lunches to guests.
We cover areas such as handling bookings and enquiries, hospitality customer care, delivery, service and clearing. Beverage preparation, managing time.
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3. Hospitality Supervisor
This would typically suit someone who is about to take on more responsibility for the day to day supervision of the hospitality function or is already in the role and is ready to learn more.
We cover areas such as creating and documenting service standards, training staff, leading the team to improve customer service, function design and planning supervising hospitality, purchasing and stock control ,and managing poor performance
4. Hospitality Manager
This would typically suit someone who is about to take on the responsibility of managing the Hospitality function or wants to learn more about the Management aspect of the role and site.
We cover areas such as understanding the role of Hospitality Manager, communicating effectively, accounting procedures, Insite packs, Train the trainer, ESG, recruitment and selection, managing staff and problem solving.
Join our Craft Works programme
If you would like to start your journey and join the Craft Works programme, either ask your Site Manager or contact Marion Speed.
Marion Speed
07919 161 417
