Commis Chef Apprentice
The Yorkshire Bridge Inn
HOPE VALLEY (S33 0AZ)
Closes in 14 days (Thursday 19 March 2026 at 11:59pm)
Posted on 5 March 2026
Contents
Summary
Are you passionate about cooking and eager to learn while you earn? We’re looking for an enthusiastic Commis Chef Apprentice to join our team! This is your chance to develop your culinary skills in a dynamic kitchen environment whilst working alongside experienced chefs.
- Wage
-
£16,380 a year
Check minimum wage rates (opens in new tab)
Salary subject to review following successfu completion of initial 3 month probation period
- Training course
- Commis chef (level 2)
- Hours
-
Between Monday - Sunday and will include shifts as per internal rota.
35 hours a week
- Start date
-
Monday 6 April 2026
- Duration
-
1 year 9 months
- 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
Key Responsibilities:
- Assist with the preparation and cooking of various dishes.
- Develop proficiency in basic cooking techniques and food preparation methods
- Learn and understand kitchen operations and procedures
- Learn about allergens, diet and nutrition
- Learn and follow health and safety regulations
- Maintain a clean and organised workstation
- Understand the principles of supply chain and waste management
What You'll Gain:
- Hands-on experience in a professional kitchen
- Guidance and mentorship from experienced chefs
- Opportunities for professional development and career advancement
- A chance to learn and grow in a supportive and friendly environment
Where you'll work
ASHOPTON ROAD
BAMFORD
HOPE VALLEY
S33 0AZ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SHEFFIELD COLLEGE, THE
Training course
Commis chef (level 2)
Understanding apprenticeship levels (opens in new tab)
What you'll learn
Course contents
- Selects correct knife for task.
- Uses knives effectively and efficiently.
- Selects ingredients of the right quality that support sustainability and seasonality.
- Weighs, measures, and scales ingredients.
- Cooks from fresh producing complete dishes.
- Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
- Prepares, cooks, and finishes fruit vegetables.
- Prepares, cooks, and finishes sauces.
- Prepares, cooks and finishes pureed and cream soup and stock based dishes.
- Prepares and cooks noodles, and fresh or convenience pasta.
- Prepares and cooks pulses and grains, including long and short grain rice.
- Prepares, cooks and finishes eggs or egg based dishes.
- Prepares, cooks and finishes leavened and unleavened dough products.
- Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
- Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
- Prepares, produces, and finishes hot and cold desserts.
- Stuffs, fills and panés across food types.
- Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
- Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
- Uses seasoning, spices, rubs, and marinades to flavour ingredients.
- Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
- Portions, plates, finishes, garnishes, and presents individual dishes.
- Exercises portion control and acts to maximise yield.
- Achieves intended quality in terms of texture, flavour, and appearance
- Identifies and resolves errors during the production process.
- Assists in the resolution of feedback, complaints, and issues.
- Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
- Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
- Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
- Complies with health and safety legislation, regulations, guidelines and procedures.
- Undertakes stock control, storage, and rotation.
- Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
- Follows equity, diversity and inclusion legislation and organisational policies.
- Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Communicates with colleagues, manager and other stakeholders in a professional manner.
- Works as part of a team to support service delivery.
- Uses feedback to improve own performance.
- Manages own time to ensure tasks are completed.
- Selects correct knife for task.
- Uses knives effectively and efficiently.
- Selects ingredients of the right quality that support sustainability and seasonality.
- Weighs, measures, and scales ingredients.
- Cooks from fresh producing complete dishes.
- Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
- Prepares, cooks, and finishes fruit vegetables.
- Prepares, cooks, and finishes sauces.
- Prepares, cooks and finishes pureed and cream soup and stock based dishes.
- Prepares and cooks noodles, and fresh or convenience pasta.
- Prepares and cooks pulses and grains, including long and short grain rice.
- Prepares, cooks and finishes eggs or egg based dishes.
- Prepares, cooks and finishes leavened and unleavened dough products.
- Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
- Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
- Prepares, produces, and finishes hot and cold desserts.
- Stuffs, fills and panés across food types.
- Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
- Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
- Uses seasoning, spices, rubs, and marinades to flavour ingredients.
- Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
- Portions, plates, finishes, garnishes, and presents individual dishes.
- Exercises portion control and acts to maximise yield.
- Achieves intended quality in terms of texture, flavour, and appearance
- Identifies and resolves errors during the production process.
- Assists in the resolution of feedback, complaints, and issues.
- Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
- Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
- Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
- Complies with health and safety legislation, regulations, guidelines and procedures.
- Undertakes stock control, storage, and rotation.
- Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
- Follows equity, diversity and inclusion legislation and organisational policies.
- Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Communicates with colleagues, manager and other stakeholders in a professional manner.
- Works as part of a team to support service delivery.
- Uses feedback to improve own performance.
- Manages own time to ensure tasks are completed.
Training schedule
Qualification: Level 2 Commis Chef Apprenticeship Standard.
Assessment:
- Knowledge Test
- Practical Assessment with Questions
- Professional Discussion
Venue: The Sheffield College, City Campus, Granville Road, Sheffield, S2 2RL.
Attendance: Day release.
Requirements
Essential qualifications
GCSE in:
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- Attention to detail
- Organisation skills
- Customer care skills
- Presentation skills
- Team working
- Creative
- Initiative
Other requirements
- Whilst prior experience is not essential, any culinary experience or interest will be considered beneficial
- Due to the location of The Yorkshire Bridge Inn, candidates must ideally have their own mode of transport or be able to travel reliably
About this employer
About The Yorkshire Bridge Inn: The Yorkshire Bridge Inn is a multi-award-winning independent family-owned country pub with hotel rooms situated in the beautiful Peak District National Park, just a short stroll from Ladybower Reservoir, and within easy commuting distance of Sheffield. A strong, family feel culture runs throughout the business, with many team members having worked in the business for ten years or more.
After this apprenticeship
- To be discussed and agreed throughout the apprenticeship
Ask a question
The contact for this apprenticeship is:
SHEFFIELD COLLEGE, THE
The reference code for this apprenticeship is VAC2000019364.
Apply now
Closes in 14 days (Thursday 19 March 2026 at 11:59pm)