Commis chef apprenticeship



Closes on Sunday 1 September

Posted on 9 July 2024


We’re looking for an enthusiastic, self motivated person with a positive attitude to work in a busy fast paced environment. This is an amazing opportunity that provides a great platform to enhance your cooking skills. If you have a passion for cooking and would like to be a part of our experienced team, get in touch with us.

Annual wage
£12,979.20 a year

Minimum wage rates (opens in new tab)

The pay may be negotiated and may rise after a probation period has been successfully completed.

Training course
Commis chef (level 2)
Monday to Friday hours to be agreed then either Saturday or Sunday

39 hours a week

Possible start date

Monday 2 September


1 Year 1 Month

Positions available



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

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

Where you’ll work



CH45 2JB


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


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
  • Your training plan

    This training plan has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.


    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.


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

    About this company

    You will find our Hotel, Bar and Grill located on Victoria Road within the Victoria Quarter in the seaside town of New Brighton. An area within the historic coastal town on the Wirral Peninsula, the Victoria Quarter is comprised of a dozen-or-so streets which are set back from New Brighton's main seafront, and includes a mix of bars, restaurants, commercial and residential properties which have been adorned with modern street art which is a reflection of both the modern and traditional faces that New Brighton has to offer. The hotel is fronted with a small terrace where you can enjoy a beer, glass of wine or barista coffee and watch the world go by!

    After this apprenticeship

    • You will progress to Level 3 Chef de Partie level. These upgraded skills will be:

    • Review and refresh menus and dishes in line with business requirements and influencing factors

    • Use technology in line with business procedures and guidelines to achieve the best result

    • Use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements

    • Use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements

    • Prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard

    • Maintained at all times and food safety management procedures followed and recorded

    • Ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard

    • Work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
      use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture

    • Develop own skills and knowledge, and those of the team, through training and experiences

    • Apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
      monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs

    • Use sustainable working practices and encourage and support others to do the same

    • Comply with legal requirements and inspire confidence by maintaining the safety and security at all times
      risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation

    • Any other duty to suit the needs of the business

    Ask a question

    The contact for this apprenticeship is:


    The reference code for this apprenticeship is VAC1000263550.

    Apply now

    Closes on Sunday 1 September

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