Commis Chef Apprentice

Summary

Seasoning & tasting Recipe adherence Prep execution Service delivery Menu & Brand knowledge

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)

Service charge (tips) paid - £2.5-£5 per hour paid monthly

Training course

Commis chef (level 2)

Hours

30- 40 hours per week Mix of day and evening shifts Applicants must be able to work evenings and weekends. Shifts to be confirmed.

40 hours a week

Start date

Sunday 4 May 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

Seasoning & tasting: Season food correctly, always tasting during preparation to ensure quality. Get seasoning checked by a senior when needed
Recipe adherence: Follow recipes precisely, including portioning and the preparation of both single-portion and batch recipes
Prep execution: Work with pace, precision, and care to ensure ingredients are prepped correctly and to standard
Service delivery: Plate, prepare, and cook dishes to standard during service, ensuring consistency
Menu & brand knowledge: Understand the full menu, internal marketing brief, and lexicon to ensure dishes meet expectations
Taste food at every stage of preparation to ensure seasoning is correct
Seek feedback from senior chefs to refine your seasoning and flavour balance
Develop confidence in adjusting seasoning appropriately
Follow recipes precisely to maintain consistency in portioning and preparation
Ensure accurate measurement and correct techniques for all dishes
Maintain focus on food cost by avoiding wastage and portioning errors
Work with efficiency and precision to complete prep tasks on time
Maintain a clean and organised workstation
Follow direction from senior chefs to improve speed and accuracy
Cook and plate dishes accurately to standard during service
Maintain composure and work cleanly under pressure
Communicate effectively with the team to ensure a smooth service
Learn and understand the full food menu, including ingredients and preparation methods
Understand the internal marketing brief and lexicon to ensure dishes align with the restaurant’s vision
Be able to answer basic menu questions confidently
Achievement of key metrics: Meeting or exceeding the goals outlined above
Feedback: From chefs, peers, and managers
Alignment with values: Demonstrating behaviours that align with Season + Taste’s core values

After taking on a new role, a probationary period review will take place after 2 months, after which point role reviews will occur annually, with quarterly check-ins to discuss goals and progress.

Where you’ll work

7 COTHAM HILL
BRISTOL
BS6 6LD

Training

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

College or training organisation

CITY OF BRISTOL 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

Training and Qualification Level

What training will the apprentice take and what qualification will the apprentice get at the end?

Commis Chef Level 2
Preparing food and basic cooking tasks in a kitchen under supervision
City of Bristol College (College Green)
Day Release
Full work-based learning at Bravas
Assessor visits once per month with assignments to be completed in between

Requirements

Essential qualifications

GCSE in:

English & Maths (grade 3/4+)

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

Team working
Punctuality
Passion for food
Desire to learn

Other requirements

Uniform Evenings and weekends Physically active role Ability to get to and from work – before and after shifts potentially late at night.

About this company

Running restaurants in Bristol for the last 13 years. Continued commitment to using high quality produce, cooking from scratch, building direct relationships with suppliers and developing and progressing our teams whilst having fun. Company values – Care, Always be improving, Passion for the product, Professional and fun and simple and straightforward.

https://seasonandtaste.co.uk/join-our-team/ (opens in new tab)

After this apprenticeship

Full time employment and progression within the company to senior roles

Ask a question

The contact for this apprenticeship is: