Commis Chef Level 2 Apprenticeship
HEYWOOD & BRYETT LTD
West Sussex (BN18 0BJ)
Closes on Monday 30 June 2025
Posted on 18 March 2025
Contents
Summary
A superb opportunity has arisen to join a highly motivated professional kitchen in an impressive free house in Ford, near Arundel, West Sussex. Ideally suited to someone wishing to kick start their chef career, this Commis Chef Apprentice role will combine on the job learning with studying to achieve a Level 2 Commis Chef qualification.
- Wage
-
£15,704 a year
Minimum wage rates (opens in new tab)
Annual
- Training course
- Commis chef (level 2)
- Hours
-
5 days per week including one day a week at Chichester College. Shift work is on a rota and issued 2-3 weeks in advance and will be different shifts between the hours of Monday to Saturday 9am – 8pm and 9am – 4pm on Sunday.
40 hours a week
- Possible start date
-
Monday 1 September
- Duration
-
1 year 6 months
- Positions available
-
1
Work
Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.
What you’ll do at work
The successful applicant will have equal passion towards learning about and producing quality British Pub food while formally learning all aspects of being a chef and gaining all round experience from the existing team. A great entry level to a life as a professional chef this Commis Chef Apprenticeship this is the place to start and will take you to more senior roles such as a Chef de Partie Level 3.
Key Responsibilities include but are not limited to
-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 stations
-Building a portfolio of work with dishes demonstrating your ability and skills in your daily role
-Weekly attendance at Chichester Catering College during term-time - one full day every week from October 2025 (additional attendance may also be required for English and Maths) as well as occasional attendance at college for workshops and revision
A professional kitchen is a live and busy environment so this role will suit someone who thrives under pressure and strives to deliver excellent results.
Where you’ll work
Ship and Anchor Station Road
--
Ford
West Sussex
BN18 0BJ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
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. Mentoring and on the job training with colleagues.
Requirements
Desirable qualifications
GCSE 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
- Kitchen Experience
- Team player
- Hardworking
- Punctual
- Reliable
- Friendly
- Smiley personality
- Conscientious
- Flexible
- Willing to learn
- Works well under pressure
- Takes direction
- Passion for cooking
- Dedicated
- Takes pride in work
- Multi-tasker
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. Possible cover if kitchen is short staffed due to sickness or uplift in business. Rota’s can be subject to change and lunch breaks will be provided. Attendance at Chichester College will be required so ability to travel will be essential. Location is close to Ford Station and situated by the River Arun. 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. 18-month apprenticeship (training period) There is a possibility to progress to a Chef de Partie Level 3 Apprenticeship on successful completion of the Commis Chef Level 2.
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 combing 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.
After this apprenticeship
Potential to move onto a Level 3 Chef De Partie Apprenticeship
Ask a question
The contact for this apprenticeship is:
HEYWOOD & BRYETT LTD
philip bryett
philipofwindsor@outlook.com
The reference code for this apprenticeship is VAC1000310005.
Apply now
Closes on Monday 30 June 2025
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