Apprentice Commis Chef

Summary

This apprenticeship provides individuals with skills and knowledge required to embark on a rewarding career in the culinary arts. This will give you the opportunity for practical learning in a real kitchen environment. Apprentices work alongside seasoned chefs, gaining hands-on experience in food prep, cooking techniques, and kitchen operations.

Annual wage

£9,984 a year

Minimum wage rates (opens in new tab)

Pay increments based on performance.

Training course

Commis chef (level 2)

Hours

• Split shifts - Monday - Sunday • Breakfast shifts - 6:30am/7:00am start - 11:00am finish • Evening shifts - 5:30pm Start - 9:00pm finish • Flexibility required • 2 Days off a week (weeks may vary depending on business requirement)

30 hours a week

Possible start date

Monday 13 January

Duration

1 year 4 months

Positions available

1

Work

As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.

What you’ll do at work

Food Preparation
Knife Skills
Cooking Techniques
Rotation and Mentorship
Checking and Reporting on Deliveries
Stock Management
Practical Challenges

Where you’ll work

THE HOLLIES

BOWER HINTON

MARTOCK

TA12 6LG

Training

An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.

College or training organisation

YEOVIL COLLEGE

Your training course

Commis chef (level 2)

Equal to GCSE

Course contents

Contribute to reviewing and refreshing menus in line with business and customer requirements
Use technology for the development and production of dishes and menu items in line with business procedures and guidelines to achieve the best result
Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
Prioritise tasks, ensuring food items meet the required quality standard and in the required time frame
Measure dish ingredients and portion sizes accurately
Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements
Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and finishing food
Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer
Apply correct preparation and selection methods when using fresh produce in dishes
Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
Work with others to ensure dishes produced are of high quality, delivered on time and to the standard required
Choose methods of communication that achieve effective team working
Develop own skills and knowledge through training and experiences
Deal with team challenges and problems constructively to drive a positive outcome
Effectively manage resources to meet specifications and control waste
Follow safe systems of work reporting risks in the appropriate manner
Contribute to reviewing and refreshing menus in line with business and customer requirements
Use technology for the development and production of dishes and menu items in line with business procedures and guidelines to achieve the best result
Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
Prioritise tasks, ensuring food items meet the required quality standard and in the required time frame
Measure dish ingredients and portion sizes accurately
Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements
Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and finishing food
Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer
Apply correct preparation and selection methods when using fresh produce in dishes
Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
Work with others to ensure dishes produced are of high quality, delivered on time and to the standard required
Choose methods of communication that achieve effective team working
Develop own skills and knowledge through training and experiences
Deal with team challenges and problems constructively to drive a positive outcome
Effectively manage resources to meet specifications and control waste
Follow safe systems of work reporting risks in the appropriate manner

Your training plan

The apprenticeship training is delivered through a combination of workplace learning and regular college attendance.
This training will teach you the knowledge, skills and behaviours set out in the Commis Chef Level 2 standard.
On completion the apprentice will receive Commis Chef Level 2 qualification.
Functional Skills in maths and English may also be required depending on current level.

More training information

The Commis Chef apprenticeship at Yeovil College requires in person college attendence 1 day per week.

Requirements

Desirable qualifications

GCSE in:

English (grade Grade 9 – 4 / A* - C)
Maths (grade Grade 9 – 4 / A* - C)

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Attention to detail
Organisation skills
Problem solving skills
Presentation skills
Administrative skills
Number skills
Logical
Team working
Creative
Initiative
Non judgemental
Patience
Physical fitness

Other requirements

You MUST be prepared to commit to your work and training for the duration of the apprenticeship. In some cases, you may be required to have a telephone interview with Yeovil College prior to your application being passed on. You must have access to personal transport due to split shifts (public transport is limited). You will be required to attend a formal interview as well as trial shifts prior to the apprenticeship commencing. The Hollies Hotel operates with a 10 day Christmas and New Year Shut Down (you will be required to save 1 weeks’ worth of Annual Leave for this.) If a suitable candidate is found prior to the advertised closing date, it may close earlier so please apply early to avoid disappointment.

About this company

The Hollies Hotel based in Martock is home to 36 Rooms and Suits and Serviced Apartments and Cottages. The Venue is used for various occasions such as accommodation, dining, weddings, and Business Conferences. The contemporary restaurant with a modern British menu, stylish Bar with open fires and a raised wine terrace for guests to relax of an evening as part of their stay, as well as an onsite Gym and Bike Hire available for guests to use.

https://www.thehollieshotel.co.uk/ (opens in new tab)

After this apprenticeship

If the apprentice has performed well and become a valued member of the team, there would be the opportunity to join as a full-time member at The Hollies Hotel.
There would be the chance to develop and enhance skills working with an experienced chef at the Hollies Hotel.

Ask a question

The contact for this apprenticeship is:

YEOVIL COLLEGE

Gabrielle Cobner

studentrecruitment@yeovil.ac.uk

01935845380

The reference code for this apprenticeship is VAC1000276976.

Apply now

Closes in 18 days (Wednesday 8 January at 11:59pm)

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