Commis chef apprenticeship

Summary

We are seeking a motivated and enthusiastic Commis Chef to join our team through an apprenticeship programme. This role is an excellent opportunity for someone looking to develop their culinary skills in a fast-paced, professional kitchen. The successful candidate will receive hands-on training and mentorship from our experienced chefs,

Annual wage: £11,648 to £20,820.80 a year
Minimum wage rates (opens in new tab)
Training course: Commis chef (level 2)
Hours: Monday - Sunday. Shifts to be confirmed.
35 hours a week
Possible start date: Monday 3 February
Duration: 1 year 1 month
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

Food Preparation:

Assist in the preparation and cooking of various dishes, following the direction of senior chefs
Ensure all ingredients are prepared to the highest standard, including washing, peeling, and cutting vegetables, meat, and fish
Help with the preparation of sauces, soups, and other components as needed

Kitchen Operations:

Maintain cleanliness and organization of workstations, ensuring compliance with health and safety standards
Assist in the setup and breakdown of kitchen stations before and after service. o Properly store and label food items in line with health regulations
Monitor stock levels and inform the Head Chef or Sous Chef of any shortages or quality issues

Learning and Development:

Participate actively in the apprenticeship programme, attending all required classes and training sessions
Work closely with senior chefs to learn and develop new skills, techniques, and recipes
Take on feedback constructively and demonstrate continuous improvement in your culinary abilities

Where you’ll work

Mason's Liverpool

42 Seel Street

L1 4AU

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

THE CITY OF LIVERPOOL 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

Level 2 Commis Chef Apprenticeship Standard:

On and off-the-job training
Day release at college or training centre
Functional Skills in English and maths if required

Requirements

Desirable qualifications

GCSE or equivalent in:

English (grade 4)
Maths (grade 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

Communication skills
Attention to detail
Organisation skills
Customer care skills
Problem solving skills
Presentation skills
Administrative skills
Logical
Team working
Creative
Initiative
Non judgemental
Patience

About this company

We are a dynamic and vibrant hotel and restaurant group in Liverpool. Mason’s, our biggest outlet, caters for a high volume of covers, serving quality food from innovative menus. Based at Ropewalks Hotel in Liverpool City Centre, Mason’s also caters for breakfast for the hotel’s 127 rooms and sits beside our cafe bar “Gin or Juice”, with our two other City Centre outlets just behind - The Clubhouse, an event space for up to 150 dining, and Dicey Reilly’s our Irish bar with a fantastic pub menu. Located on beautiful Sefton Park, our property Sefton Park hotel caters for breakfast, afternoon teas and Sunday lunches, and a range of private events up to 120. This role will be primarily based in Mason's Liverpool, but will include work at our other sites.

After this apprenticeship

You may be progress to Level 3 Chef de Partie level

Ask a question

The contact for this apprenticeship is: