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Chef Apprenticeships – We Have Won More Funding

Over the last 7 years our Chef Apprenticeships have grown in number from one to three per year. We have just been awarded more Government funding to take on 4 for 2015. Full Local College NVQ assessments, trainingĀ and coaching by the very experienced, classically & Michelin trained Head Chef & Owner Lenny. He Said “I am so pleased to be able to pass on the skills & knowledge to young people and give them the foundation in classical cooking. The extra funding is very welcome as we areĀ getting very good in training the young people. In 18 months we train & develop each individual to a very high standard and they earn a great wage doing it as well as a full NVQ. After 18 months the world is pretty open

If you are interested in becoming a fully trained chef and are aged between 16 – 25 yrs then please forward a current CV to lenny@bugleinntwyford.co.uk

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2 thoughts on “Chef Apprenticeships – We Have Won More Funding”

  1. Diana Simpson says:

    Hi,
    Is it NVQ 2 or 3 that is achieved in the 18 months? Also is it modern apprenticeship wage?, how many hours are you expected to work and what is meant by classically trained? Also does it include working at weekends?

    Diana

    1. Lenny Carr-Roberts says:

      Hello Diana,

      Thank you for contacting me, i hope i can help with your questions.

      It is an NVQ 2 with an option to progress to level 3 afterwards.
      It is not the modern apprenticeship wage, we pay over double that plus a full share of great tips.It is a very good wage that is dependent on experience & age.
      It is between 40-50hrs per week and it is paid by the hour.
      Classically trained means that we train not just on our menu but a wide range of French techniques of cuisine but with a nod to our great British produce. We also train and expose the trainees to seasonality, localism of produce and the Six main areas of the kitchen. Fish, Meat, Vegetables, Sauces, Pastry & Larder Work. Service & wines are also taught along with Hygiene, health & safety & kitchen management.
      Yes, it does include working weekends as this is the busiest time for all restaurants & hotels.

      If you would like to discuss further then please do not hesitate in contacting me on 01962 714888 and i will gladly discuss any further queries you may have.

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