Sous chef at Mitchells & Butlers

Start Date:
2018
Location:
Chessington
Programme Type:
Apprenticeship - Intermediate Level (Level 2)
Salary:
£10 hourly
Review Date:
May 2019

Review Score

10 /10

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

10/10

My role involves cooking behind the line I help the kitchen manager out as much a possible and support my team where needed every day and keep the team on a high. I check the food quality is always to spec and make sure everything is garnished and send out to the company standards. I also make sure the kitchen is spotless and do deep cleaning to make sure we keep the standard of clean to the best level we can.

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

10/10

I’ve learnt a lot more about hospitality and not just my own but all the other types. I have learnt the different cooking methods and not just my own methods. I have experienced customer service from a front of house point of view and even had some good reviews from this.

3. To what extent do you enjoy your programme?

10/10

I enjoyed this programme very much I would recommend it to anyone asking about apprenticeships we have had a new person in the kitchen asking and I have told him to do one for the experience and for the career it can offer after. It is one of the best learning experiences I’ve ever had.

4. How well organised/structured is your programme?

10/10

It was very organised we met about once a month or twice a month with email last and messages to confirm the dates for when to meet and the work we would be doing this was very structured and definitely helped me get the qualification that I wanted from this experience.

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

10/10

I received as much support as I asked from my employer they gave me some extra days of to finish my project and some help at work with swapping shifts in the kitchen and giving me some extra shifts out front to help me learn the way everything worked and the differences between the both.

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

10/10

My trainer offered me constant support for my qualification with emails and texts making sure we were organised and help with anything I needed after we met or anything I needed we had gone over. He never took long to reply and was always helpful couldn’t have done enough and was always happy staying longer then required.

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

10/10

I feel like it has helped a lot towards making me a better and more skilled employe in the kitchen and out front my cooking skills have developed more then I thought they would and have made me a better person to work with. Now I can support my team better.

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

We haven’t always had a big enough team to do anything extra at work we have a socialmedia work group which we discuss work related stuff on but we have work events that we can help out on. We had a dog competition a few months ago and a few people helped out with there free time.

9a. Would you recommend Mitchells & Butlers to a friend?

Yes

9b. Why?

I would say it’s a great company with W wide range of brands and helps people develop and better themselves where they need it and they reward those who deserve it ive personal had a great experience with m&b and plan on stay with them for a long time.

10. What tips or advice would you give to others applying to Mitchells & Butlers?

Make sure your a hard worker and take the job role seriously if you want it as a part time job or as a career and m&b will reward you and push you to what you deserve and give you opportunities not a lot of places would. I started a chef just helping with prep and now I’m a sous chef in the space of 3 years and the happiest I’ve even been.

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