Commis Chef Level 2 Apprenticeship

Summary

The Ship & Anchor Public (Free House) at Ford, West Sussex is looking to expand its small highly motivated kitchen team with additional team players equally passionate to learn and produce quality British Pub food and is offering the chance to join the team as a Commis Chef studying for a Commis Chef Level 2 Apprenticeship.

Annual wage

£13,312 a year

Minimum wage rates (opens in new tab)

Annual

Training course

Commis chef (level 2)

Hours

Rota issued in advance - could be any day. Shifts to be confirmed.

40 hours a week

Possible start date

Monday 20 January

Duration

1 year 6 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

By joining the team, you will formally learn and qualify as a chef and gain all-round experience and the qualification of Commis Chef Level 2 Apprenticeship.

If you are looking for a career in a professional kitchen, this is the place to start and will take you to more senior roles such as a Chef de Partie Level 3.

Key Responsibilities:

Learning the best practices for operating a professional kitchen
Prepping ingredients and components for our menu
Cooking and serving modern British classics
Ensuring the kitchen follows all health and safety requirements including understanding EHO guidelines and maintaining a safe kitchen environment
Learning the importance of monitoring and due diligence in the kitchen
Mastering food safety, health, and hygiene standards
Helping the rest of the team with daily cleaning tasks such as dishwashing and clean station
Building a portfolio of work with dishes demonstrating your ability and skills in your daily role

Where you’ll work

Ship and Anchor Station Road

--

Ford

West Sussex

BN18 0BJ

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

CHICHESTER COLLEGE GROUP

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

Commis Chef Level 2 Apprenticeship Standard
On the job training

Requirements

Desirable qualifications

GCSE or equivalent in:

Maths (grade 9-2)
English (grade 9-2)

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

Interest in future career
Experience in food prep
experience in kitchen work
team player
hardworking
punctual
reliable
friendly
smiley personality
conscientious
flexible
willing to learn
takes direction

Other requirements

Rota’s are issued by Head Chef 2-3 weeks in advance so you need to be prepared to work different shifts between the hours of Monday to Saturday 9am – 8pm and 9am – 4pm on Sunday. Rota’s can be subject to change and lunch breaks will be provided. Tips will be added to salary as appropriate. Some attendance at Chichester College will be required. You MUST BE free from full time education to be eligible to apply for an apprenticeship. You MUST BE resident in the UK for a minimum of 3 years prior to the start of learning and have work authorisation for the UK. You MUST BE resident in the area local to the apprenticeship opportunity or be prepared to relocate in time to start employment and study. 13-month apprenticeship (training period)

About this company

Under new management in 2024, our 17th Century pub The Ship & Anchor is one of the oldest pubs in West Sussex and still an independent Free House. Now combining a pretty, friendly well-run campsite and located beside the river Arun with lovely summer walks to Arundel or Littlehampton we are ideally placed to visit all Sussex has to offer.

http://theshipandanchor.co.uk (opens in new tab)

After this apprenticeship

Progress to Chef de Partie Level 3 either with The Ship and Anchor or elsewhere

Ask a question

The contact for this apprenticeship is: