Full Time

As The Macallan Chef Apprentice, you will work towards and complete a SVQ in Professional Cookery at SCQF 5 or 6. This programme is for a 12-18 month period with a view to becoming a Commis Chef. As Chef Apprentice with the Macallan Estate Experience, you will be part of the team that delivers the entire culinary experience across the Estate. This is a chance to train under and be inspired by a Head chef with multi Michelin experience. We are in search of an ambitious individual that aspires to be a chef with a positive and approachable manner who would thrive on the fast pace of working in a busy kitchen. We are looking for someone who wants to learn about kitchen operation, has a huge passion for food and willingness to learn, you will be working under close supervision and all training in all areas of the kitchen operation will be provided.

-Preparation of ingredients to assist more senior chefs
-Maintaining high standards of hygiene
-Rotating food, putting away inventory and dealing with deliveries
-Measuring ingredients and sizing portions accurately
-Learning about food safety techniques
-Preparing foods for mise en place, which involves chopping vegetables, stocking stations, organizing ingredients and partly cooking some foods
-Ensuring full compliance of all food hygiene and health and safety regulations including HACCP, COSHH and all other distillery related due diligence and controls
-Ensuring all working areas are clean and tidy and ensuring no cross contamination
-All learning and development requirements are undertaken in good time and completed to a high standard

To be successful in this role, you have basic cookery skills with the drive to learn and develop your culinary skills. You communicate effectively both verbally and in writing. You understand safe food handling and food rotation practices, and you actively contribute to maintaining a hygienic and safe kitchen environment. Your friendly and approachable manner makes you easy to work with, whether you’re interacting with customers or colleagues. You take a flexible approach to tasks, consistently demonstrate strong timekeeping, and show a clear commitment to executing your responsibilities with precision. You take pride in your work, show a strong sense of ownership, and remain calm and composed under pressure

We’ve put together some criteria that we think is important for this role, but don’t worry if your experience and expertise isn’t an exact match. If you feel that you can add value to our role and to Edrington more broadly, we would welcome your application and be eager to learn more about you.

Purpose of the role
To work alongside both front and back of house, to deliver a safe, clean and efficient service to visitors of Robert Burns Birthplace Museum. Responsibility also includes maximizing profit through effective stock and waste management. Input to creating a diverse menu reflecting seasonality and the heritage of the site. The role will report to the Visitor Services Manager, Food & Beverage.

KEY RESPONSIBILITIES

The Key Purpose of the Job will be met by:

1. Direct day-to-day responsibility for planning, supervising and delivering the effective production of food for RBBM’s food & beverage operations with an estimated annual income of £650k, (including cafe operations and catered events and functions) ensuring the highest quality and presentation, are rigorously maintained at all times;
2. Creating, maintaining, and developing excellence in customer service ensuring a culture of excellence within the museum kitchens;
3. Working with the RBBM Food & Beverage team and the wider RBBM Management to actively develop the visitor offer; with a particular responsibility for production – helping to identify and source new menus to reflect seasonality and use of fresh ingredients;
4. Implementing catering policy and procedures – Ensuring NTS’s values are reflected in the procurement and preparation of food;
5. Supervising staff (assisting in recruitment, development, and performance) such that they:
a. understand the technical standards and personal conduct that is required of them;
b. deliver individual and collective targets; and
c. are informed and empowered to perform their role to the best of their abilities and monitored/mentored in this.
d. Are fully trained and competent in relation to statutory legislation and health & safety
6. Supervise kitchen facilities by:
a. ensuring a pleasant, safe, hygienic and healthy working environment and a pleasant visiting experience, including standards of cleanliness.
7. Developing and managing relationships with:
a. key suppliers of goods and services;
b. centralised Trust specialist advisers; and
c. managers and staff within the property.
8. Being accountable and responsible for the performance of the catering production in terms of:
a. being responsible for the ordering and management of stock, food preparation and presentation, including quality and wastage control, adapting menus and ingredients to maximise gross profit margin;
b. Maintain food cost in line with budget;
c. Carry out monthly stock take;
d. improving consistency and maintaining high quality of food presentation;
e. ensuring that the kitchen operation is appropriately staffed in accordance with standard operating requirements and defined opening hours;
f. A thorough understanding of CookSafe and it’s importance in providing a safe food service
g. Ensuring excellent standards of hygiene and presentation within the kitchen;
h. Ensure portion control standards in conjunction with recipe costing sheets are followed in order to achieve food cost targets;
i. Ensure quality control standards are set and maintained to ensure consistency of content and presentation;
j. Effective communication of daily menus for production staff to follow.

The current duties of this job do require a criminal records (Disclosure Scotland) check to be carried out.