Chef Review

I work with the other line chefs; this involves preparing food ingredients, cooking meals to order and brand standard, plating delicious meals for our guests at Harvester. Cleaning the line as I go, sanitizing and ensuring that the food is prepared in the safest way possible and avoiding cross contamination for the health and safety of guests. Taking care to be work in manner that is safe for me and my other team members according to health and safety standards.

Yes. I learnt alot of skilled. Prior to my apprenticeship, I wasn't competent with cooking a steak right. My head chef/kitchen manager and other team members/line chefs actively worked with me to make this a story of the past. I now make steak to perfection; well seasoned and cooked to order- plus you need to see the diamond grill marks! Love to see it! I'm happy I can now make steak ? so well.

My programme was really informative. I had a great regional trainer as well mentors in the business which included my manager, assistant manager and kitchen manager- they all made the process worth it. Being able to access fuse on both my computer and mobile device made me eager to learn at home and even on the go. I learnt so much about Nutrition- that stood out of me in the curriculum. Mable trainings are also such a delight because they equip me the necessary information and knowledge I need to be well equipped for my tasks.

I like the fact the learning curriculum was structured into topics and subtopics you which made it easy to focus on a subject matter per time and relate it with the other topics as I progressed through my training. This particularly helped during the lockdown, as remote training was effective due to this already planned out syllabus.

As I said earlier, my manager, assistant manager and kitchen manager were actively involved in helping me develop my skills. They met my enthusiasm with deliberate skill training, I was given the opportunity to work every section in the kitchen so that I have a full experience and knowledge of every section. Plating, grill, starters, desserts, potwash, salad, prepping- I can confidently do any section now.

My regional trainer was actively involved with me in my learning process. She was a joy to learn from at our monthly face to face appointments. Unfortunately, COVID-19 disrupted our appointments at some point; however I was assigned another remote trainer during lockdown who did great as well. Thankfully, by the time we opened back for business in July/August 2020, my initial trainer returned to being my tutor for the rest of my training.

The wealth of knowledge I have received in the time of my training is not even quantifiable. I have made substantial improvement in the manner in which I handle all my tasks- noticeable to my team members and leaders. Precision, speed and skill application makes it easy to achieve the tasks that are expected in my role. The training has equipped me with these.

Thankfully yes. Mable is a platform where you can meet team members from other businesses to interact and learn from. Facebook group for the business and district also gives an avenue to meet other like minded chefs like you to interact with. Skill set training and cooking competition are also available , unfortunately COVID-19 hindered some of those plans.

Yes

I came into my level 2 apprenticeship with little knowledge and alot of enthusiasm. Now I have so much knowledge and even more enthusiasm to learn more and carry on with higher level training. I would recommend Mitchell and Butlers because of the training facilities and opportunities available in the company. Also, there is flexibility to move within businesses which is a plus.

To come with enthusiasm and passion to learn and grow. To be open to trainings from organised curriculum and learning by observation from others who are already skilled in an area you are not so knowledgeable. Be open to interact with other team members to encourage a healthy work relationship/environment as this imparts your work.