Apprentice Commis Chef Level 2

COR RESTAURANT LIMITED

BRISTOL, BS3 1ES

Closes in 20 days (Monday 10 February at 11:59pm)

Posted on 13 January 2025

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Summary

As Commis Chef you will have the opportunity to work in a fun, supportive and challenging Michelin Bib Gourmand restaurant. This is a great chance for you to master French, Italian and Spanish cuisines.

Annual wage
£12,480 a year

Minimum wage rates (opens in new tab)

£8 per hour plus equal share of tips

Training course
Commis chef (level 2)
Hours
Days of the week including start time and finish. Usually 9 – 5 or 5 – close. Shifts TBC. Hours per week: minimum 30+ hours but a range of 30 – 42 hours per week Breaks and lunchtime: Food, tea and coffee always provided.

30 hours a week

Possible start date

Monday 24 March

Duration

1 year

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:

  • Prepping to support all kitchen roles 
  • Supporting starters, mains and dessert sections
  • Making pasta
  • Making jus, velouté and salsa verdes 
  • Making tiramisu and crème caramels 

 

Housekeeping: 

  • Washing dishes 
  • General cleaning 

 

Specialist training:

  • Butchery 
  • Fish
  • Pastry

 

Customer service:

  • Service
  • Running food 

Where you’ll work

81 NORTH STREET

BEDMINSTER

BRISTOL

BS3 1ES

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

WESTON COLLEGE OF FURTHER AND HIGHER EDUCATION

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

  • You will be pursuing a Level 2 Apprenticeship Standard as a Commis Chef
  • As part of this program, you will attend college on a monthly basis, and an assessor will conduct on-site observation to evaluate you progress
  • At the conclusion of your program, your qualification will be assessed through an End Point Assessment

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4/C)
  • Maths (grade 4/C)

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
  • Team working
  • Initiative
  • Physical fitness
  • Passion
  • Respect

About this company

COR is a family run business brought to you by husband-and-wife team Karen and Mark Chapman, who met working in hospitality in Sydney, before moving to Bristol. Mark leads the restaurant along with Tallulah & Vyck managing the floor & kitchen at COR. Together bringing many years of experience in the industry. Sustainability and farm-to-table are very important to us. This is not limited to our produce. We passionately believe in investing in people and our community.

https://www.correstaurant.com/about (opens in new tab)

Company benefits

Internal and external training, staff supplier trips, paid breaks with food and drink on site, 50% off food and drink after shift, 20% off bill at COR for yourself and up to three guests, 50% off your gym/chosen sport memberships.

After this apprenticeship

Mentorship and training to progress onto different sections of the kitchen and roles. Promotion to commis and CDP in the future and more depending on chefs performance.

Ask a question

The contact for this apprenticeship is:

WESTON COLLEGE OF FURTHER AND HIGHER EDUCATION

Sharna Thomson

sharna.thomson@weston.ac.uk

The reference code for this apprenticeship is VAC1000295756.

Apply now

Closes in 20 days (Monday 10 February at 11:59pm)

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