Commis Chef Level 2 Apprenticeship

Summary

Join The Bulls Head as a Commis Chef! Gain hands-on experience in kitchen operations, food safety, and hygiene. Prepare fresh ingredients, handle invoices, and create authentic pub classics and specials all whilst studying for your Commis Chef Level 2 Apprenticeship. If you are looking to start your culinary journey, look no further!

Annual wage

£9,984 a year

Minimum wage rates (opens in new tab)

Annual

Training course

Commis chef (level 2)

Hours

Friday - Sunday. Shifts tbc.

30 hours a week

Possible start date

Monday 27 January

Duration

1 year 3 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

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 maximize efficiency.

Where you’ll work

99, Fishbourne Road West

-

Chichester

West Sussex

PO19 3JP

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. On-the-job training and support.

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

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

Other requirements

30 hours per week including all weekends and one week day plus one day at college. Split shifts will be 11am-3pm and 5pm-9pm. Salary from £6.40-£8.60 per hour depending on age in line with the Apprenticeship National Minimum Wage. 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. 15-month apprenticeship (training period)

About this company

Converted from a 17th century farmhouse, The Bull's Head is a traditional English pub in Fishbourne with a reputation for fine food, excellent real ale and warm hospitality. This historic pub has four rooms for bed and breakfast.

After this apprenticeship

Possibility to progress onto Chef De Partie on successful completion of the apprenticeship.

Ask a question

The contact for this apprenticeship is:

CHICHESTER COLLEGE GROUP

The reference code for this apprenticeship is VAC1000288918.

Apply now

Closes on Monday 30 December

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After signing in, you’ll apply for this apprenticeship on the company's website.

Company’s application instructions

Search for the vacancy, open the record and click the 'Apply' button

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