Commis Chef Level 2 Apprenticeship

Summary

Start your journey at The Bull’s Head! Are you ready to take your culinary journey to the next level working in a busy professional kitchen then this exciting opportunity will combine ‘on the job’ training with studying for you Commis Chef Apprenticeship level 2 qualification. This entry level position will suit anyone aspiring to become a Chef.

Wage

£11,778 a year

Check minimum wage rates (opens in new tab)

Annual

Training course

Commis chef (level 2)

Hours

Week made up of Weekends plus one weekday - Shifts 11am-3pm and 5pm - 9pm plus one day at college per week.

30 hours a week

Start date

Monday 8 September 2025

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

Learn best practice kitchen operations, food safety, and hygiene, how to prepare fresh ingredients, handle invoices, and create authentic pub classics and specials all whilst studying for your Commis Chef Level 2 Apprenticeship.

As apprentice commis chef you will gain hands-on experience and learn the best operational practices in a busy and successful kitchen.

Key Responsibilities:

Food and Hygiene: Master food safety, health, and hygiene standards.
Health and Safety: Understand EHO guidelines and maintain a safe kitchen environment.
Diary Management: Keep a diary for safe and better business practices, including temperature checks, product labels, and lifespans.
Monitoring and Due Diligence: Learn the importance of monitoring and due diligence in the kitchen.
Communication and Labelling: Improve your communication skills and learn effective labelling techniques.
Colour Coordination: Master the art of colour coordination in food prep.
Fresh Prep: Prepare meat and vegetables from fresh ingredients.
Invoices and Deliveries: Handle invoices and manage deliveries with traceability.
Authentic Cuisine: Cook authentic pub classics like fresh cod, burgers, and more.
Efficiency: Learn to buy products that save time and maximise efficiency for service.
Menu Preparation: Assist in menu preparation and learn signature dosages.
Special Dishes: Create specials that highlight unique ingredients, not just to clear stock.
Stock Taker: Learn stock rotation and manage inventory.

Where you’ll work

The Bulls Head
99 Fishbourne Road West
Chichester
West Sussex
PO19 3JP

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
Hands on mentoring and on the job training with an experienced team

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

Willingness to learn
Adaptable
Flexible
Team Player
Takes Direction
Friendly
Approachable manner
Basic knife skills
Hardworking
Ambitious
Punctual
Basic food preparation
Resilient

Other requirements

College will be at Chichester Campus so you will need to be able to travel. Work will be at The Spottedf Cow, Selsey Road, Hunston, Chichester, PO20 1PD - This is a rural location so you will need to be able to travel to work 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) including End Point Assessment

About this company

The perfect stop in the country! The Spotted Cow invites you to sample our fresh Brasserie style food with a continental flair and some great Pub Classics. Settle down in either of our bars or our lovely conservatory restaurant, and choose from a host of dishes, freshly prepared by our great chefs using locally sourced ingredients. So come in, Relax and let our great team do all the work

After this apprenticeship

Possibility for a permanent role upon successful completion of the apprenticeship. Possibility of further training either with this employer or others.

Ask a question

The contact for this apprenticeship is: