Apprentice Chef Review

Sanitising the kitchen as I work Preparing food for future events Setting up the sections for a la carte service Preparing and cooking food for the staff canteen Preparing and cooking food for a la carte service Organising the fridges and dry storage area Completing paperwork to do with temperature checks and deliveries Receiving and signing for deliveries

I've learnt different food preparation techniques, and food cooking techniques like poaching, simmering, boiling, blanching, roasting, steaming. I've learnt how to use new food equipment like robot coupe stick blenders and food processors, a thermomix blender, combi ovens, a salamander, a flame grill, a pizza oven, a hotbox, a blast chiller, a comark temperature probe and more equipment. I've learnt how to plan menus to incorporate variety and to cater to different dietary requirements. I've learnt how to become more adaptable, and to react quickly and appropriately to unexpected problems and situations. I've learnt how to plate food and garnish it to look attractive for guests, for both plated and buffet events.

I have really enjoyed the chef academy masterclasses at Billingsgate, as they've provided me with the opportunity to be more creative and to adapt my dishes to my own preferences and dietary requirements. I have enjoyed working in the kitchen and learning a lot on the job, although I feel that it was very difficult to juggle completing the actual course online as well as working 40+ hours a week. I think that in future I would be more suited to an apprenticeship that offers one day at college every week, to allow me the time to focus on the course without being stressed that I don't have any time to complete the work. This was especially a struggle in the first 6 months of my apprenticeship, in which the majority of the online content was concentrated, while I was also just adjusting to the role (my first full time job).

I think that the programme is well organised, however it felt very much is organised as a standalone course, as opposed to a course that was meant to be completed alongside working the job. My manager was confused as to why I was learning some things first before I understood the basics of physically working in a kitchen, and found it difficult initially to give me off the job training that matched up with the programme.

I receive an overwhelming amount of support from my employer. My line manager is willing to explain and show me new things and is open to my asking questions. My general manager has had a few one on one talks with me about my plans for the future and has provided me with the opportunity to trial working in a fine dining restaurant at another Hilton, with the possibility of my working there in the future. Hilton as an employer supports their apprentices and allows them room to grow and progress to higher levels.

I had a rocky start with the apprenticeship, as I went through four learning coaches in the span of one year. My last two learning coaches were very passionate about my learning and about my achieving my future goals and provided me with a lot of support to help me move forward. The chefs at the chef academy also were a huge help, sending me emails with recipes that cater to my dietary requirements. One of the chefs even sent me a recipe that won him an award at a culinary competition, so that I could try it, experiment with it and learn from it. Some of the other chefs took a lot of time to explain processes and cooking techniques, and were always very engaged.

I think that having some theory for the practical element of my role has helped, so that certain procedures at work make sense to me when explained in a training. Also having parts of the course more dedicated to mental wellbeing, team appreciation etc has helped in how I relate to my colleagues at work.

There are two annual staff parties, one in the winter and one in the summer

Yes

There are so many benefits and career progression opportunities available at Hilton. Once you join the Hilton team you also have the opportunity to move and work around the world whilst still being within the same company. I think that working in a company with such an extensive brand is also good because Hilton has a reputation to uphold, both among guests/customers and it's staff.

I would say to have an open mind and to try out something new and outside of your comfort zone. There are opportunities to move around within the hotel and within the company until you find the role and the location that is best suited to you, so just go for it and give it a shot