Apprentice Commis Chef

Summary

Looking to join a dynamic kitchen team and play a vital role in supporting the overall food preparation and service operations under the supervision of senior chefs? This position is perfect for individuals looking to develop their culinary skills and gain valuable experience in a fast-paced, professional kitchen.

Wage

£15,704 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Plus gratitudes/tips

Training course

Commis chef (level 2)

Hours

Monday to Sunday. 4 days out of 7. Shifts vary but generally start 10.00am with latest finish at 10.00pm.

40 hours a week

Start date

Monday 2 June 2025

Duration

1 year

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

Day to day role responsibilities will include:

Determining the kitchen preparation levels for current business and booking trends
Displaying skills in leadership encouraging kitchen porters to carry out their duties correctly
To meet operational expectations properly
Understanding completely all policies, procedures, standards, specifications, produce and training programs
To meet all opening and closing procedures are adhered to in the kitchen for shifts
Communicate any open issues with Management and head chef
To support head chef in all tasks, procedures and implementing new initiatives, standards and menus
Assist in forward planning of menu changes
Receiving inventory from suppliers, checking all deliveries and raising any issues with returned deliveries to the head chef
Organisation of daily shift, tasks, duties
Ensuring all cleaning is kept to the standard set out in cleaning and hygiene rotas, ensuring a 5 star hygiene certificate is sustained at all times from the EHO
Working in accordance to food safety act, health and safety regulations, following all company policies and kitchen temperature and cleaning procedures
To be well presented with clean ironed uniform, correct apron, the correct shoes, permitted jewellery only, clean and tidy nails and hair
To work well and communicate in a large team, FOH and kitchen
To limit any waste to the bare minimum
Carry out other duties assigned my Manager and head chef

Where you’ll work

52 High Street
Burnham-On-Crouch
CM0 8AA

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

COLCHESTER INSTITUTE

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 apprentice will be working towards the Level 2 Commis Chef Apprenticeship Standard
College attendance will be at the Colchester Institute - Colchester Campus one day per week during term time

Requirements

Essential qualifications

GCSE in:

Maths and English (grade A*-D/9-3 or equivalent)

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
Problem solving skills
Number skills
Logical
Team working
Creative
Initiative
Non judgemental
Patience
Physical fitness

Other requirements

Applicants should have reliable transport.

About this company

The Ship Inn is a local pub in the heart of picturesque Burnham-on-Crouch, serving fine food, classic pub lunches, and a wide selection of drinks, in a casual and relaxed setting. Three boutique en-suite guest bedrooms available for our visitors. All our rooms are beautifully decorated, with comfortable king size beds, and premium Egyptian cotton bedlinen, just what you need for a good night sleep.

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

After this apprenticeship

After successful completion, there will be opportunity to progress onto the Level 3 Chef De Partie apprenticeship.

Ask a question

The contact for this apprenticeship is:

COLCHESTER INSTITUTE

Colchester Institute - Apprenticeships Team

ci.apprenticeships@colchester.ac.uk

01206712043

The reference code for this apprenticeship is VAC1000316329.

Apply now

Closes in 19 days (Friday 16 May 2025)

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