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Careers rarely develop the way we plan them. Our career path often takes many twists and turns, with particular events, choices and people influencing our direction.
We asked Elaine Steiro from McDonald's to give some advice for people considering this job:
If you are considering starting in the food/ catering or hospitality sectors, you should consider whether you like working shift work and you should like working in a pressured environment .
It is a very fulfilling and rewarding sector to work in though and every day is different with new skills being added to your skillset all of the time . If you are considering moving into the management side of things, then you should be able to co ordinate tasks and people to achieve results and you should like an ever changing work environment.
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|Pontifical University, St Patricks College|
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The Commis Chef apprenticeship programme is a 24-month training programme leading to a qualification at Level 6.
The 2-year programme involves 3 or 4 days per week on-the-job training, and 1 or 2 days per week off-the-job, depending on the time of year.
On successful completion, the Commis Chef will have:
Culinary: Be able to identify/recognise/understand
A Commis Chef carries out the core cooking tasks/responsibilities within the kitchen section of a restaurant, hotel, catering facility (e.g. starters, vegetables, sweets, meats, sauces, etc.).
The Commis Chef works autonomously at this level.
For this new Commis Chef apprenticeship, the employer pays the apprentice for the duration of the apprenticeship.
The rate of pay is agreed between the employer and the apprentice.
Information to follow
The industry served by this apprenticeship is the Tourism and Hospitality Industry, through its industry bodies i.e. IHF, RAI, IHI, VFI. and CMAI.
The Irish Hotels' Federation (IHF) and the Restaurants' Association of Ireland are among those in the consortium offering a two-year commis chef apprenticeship.
115 apprentices are to be recruited nationally on the first intake (October 2017) in seven centres.
Within 6-12 months there will be a further intake of 385 apprentices. The aim is to reach a total of 4,500 apprentices in total 9comprising both 1st year and 2nd year apprentices)within the next 4-5 years.
Recruitment will be through local employers advertising their positions.
The apprenticeship is coordinated by Kerry Education and Training Board and is delivered in a range of locations in Cavan & Monaghan ETB, City of Dublin ETB, Cork ETB, Galway & Roscommon ETB, Kerry ETB, and Limerick & Clare ETB.
At the end of the apprenticeship, the commis chef will be able to demonstrate competence, knowledge and skills in the following areas: