Apprentice chef at Fuller's

Start Date:
Greater London
Programme Type:
Apprenticeship - Intermediate Level (Level 2)
Review Date:
March 2019

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1. Please give an overview of your role and what this involves on a day-to-day basis:


Everyday I set up and run my section with the guidance of my head chef. Each week I bring something I’ve learnt on my Monday university and apply it to my day. I usually cover breakfast, lunch and desserts each day too. I also get to help out with the logistical side of things in the kitchen

2. Have you learnt any new skills or developed existing skills?


My skills have developed tremendously. My knowledge of food and the basics sauces, staples and cooking techniques have greatly been enriched. My knife skills and my ability to execute various cooking techniques has improved along side my confidence. I am now able to start to create my own dishes and put them together

3. To what extent do you enjoy your programme?


I enjoy my programme a lot because it gives me the opportunity to learn each day and further myself as a chef. Because my confidence has greatly improved I’m also able to enjoy the process of cooking now more than ever before. This course has been a great step in the right direction for me

4. How well organised/structured is your programme?


The programme is well organised, I spend every Monday at uni learning and the other four days of the week working. The programme is split into 6 week modules which end with a assessment to see how much we have learnt with in that time and assess our abilities from it.

5. How much support do you receive from your employer?


I get a lot of support from my employer. My head chef regularly helps me with ways to do things on a different way that I can apply when I’m at uni. There is a great pastoral care within the company too which creates a strong feeling of security.

6. How much support do you receive from your training provider when working towards your qualifications?


Our training provider is always on hand to help with any questions that may arise and also demonstrating how to execute all the techniques. We can also go to our lecturer outside of lesson time if we feel as though we may need to go over something we have previously learnt

7. How well do you feel that your qualification (through your training provider) helps you to perform better in your role?


Because I’m learning classical techniques in a structured format so I am learning how to do things which maybe not be directly covered while at work. This allows me to work with great confidence which is backed by my gained knowledge. Ultimately I feel as though this qualification empowers me

8. Are there extra-curricular activities to get involved in at your work? (For example, any social activities, sports teams, or even professional networking events.)


Fuller’s run a chef of the year competition to show case the best talent in the company. All can enter and it’s a great way to meet other chefs within the company. There also social nights hosted where we are given the oppurtunity to meet people from different areas of the company

9a. Would you recommend Fuller's to a friend?


9b. Why?

I would reccomend this to anyone that wishes to be a chef because you are given the rare oppurtunity to learn while you work and still get paid. Also the company put you in a position to further your development within the the kitchen by pairing you with a mentor

10. What tips or advice would you give to others applying to Fuller's?

Go into it open minded and take on any challenges which may arise. The university part is quite important so I’d advise all to keep up with the coursework week by week. Also i would say to be patient with yourself as improvements will come gradually as long as you stick with it

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