Development Chef at Bakkavor

Start Date:
2017
Location:
Wigan
Programme Type:
Apprenticeship - Advanced Level (Level 3)
Salary:
£16,500 annually
Review Date:
May 2019

Connect with Bakkavor

Review Score

9.4 /10

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

10/10

Making samples for internal and external customers including photo shoot samples, submission samples and many more samples. Organising taste panels. Organaleptics trialling.. Customer and team lunches. Bench marking products. Working on briefs. Attending submissions and panels. Attending meetings regarding feasibility etc. Organising trial samples and ingredients are on the trial plan

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

10/10

Able to develop products from start to finish. being able to launch products from kitchen to the supermarket. Increased knowledge of rivals products. Improvement of presentation skills. Confidence of delivering products to different customers both internally and externally. Being able to work on a tight budget. Being able to work on different cuisines,

3. To what extent do you enjoy your programme?

8/10

Enjoy learning the theory side of development and kitchen work. Along with all the new/old legislation including different laws, BRC requirements, HACCP requirements. Interacting with other people on the course who are on different work placements to myself. And using different ways of learning and working. And using different ways of studying.

4. How well organised/structured is your programme?

8/10

my college course is really well structure and organised through using constant communication via emails and phone calls and text messaging with the college tutor and my line manager. Also using on an online programme called one file, which sets targets and deadlines for different units and work that is needed.

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

10/10

There is full support given from the employer, giving time and places to finish all the college work that is required of me. study time is granted when needed and any resource that is required is given also. All expertise and evidence is also supplied when asked for the benefit of the college course.

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

9/10

Full support, as mentioned previously study time is given as it is stated in the contract that is is 20% of the working with is for academical work/time. resources such as laptop, expenses, travel money is provided when needed too. This helps build and to complete the qualification promptly.

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

10/10

It has given me a lot of confidence including delivering and working on presentations, interview skills, communication skills, knowledge skills and many more things in work. it has also given the knowledge and understanding of legislation both new and old on many subjects including HACCP, food safety, allergens, preparation and CCPS

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.)

10/10

socialising with the team is a big part of work and a big part of the enjoyment of work, including social nights out, restaurant visits, going out for meals with the team to find out new innovative ways of cooking and recipe work.

there is also chances to help work with the community.

9a. Would you recommend Bakkavor to a friend?

Yes

9b. Why?

Great company to work for, give you all the chances to excel in your role and a good amount of responsibility. gives you the chance to work with different departments too. gives you a great idea what the sector is like and the progression of the business is really promising too

10. What tips or advice would you give to others applying to Bakkavor?

make sure you sell yourself in the interview and be confident and work on explaining your points. make sure you are comfortable with presentation skills and techniques. make sure you speak clearly and be ready for any assessment that is needed in the assessment days. make sure you're in detail with you answer.s

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