Commis chef apprentice - Good Table & Cheer LTD – Find an apprenticeship

Summary

Are you ready to kick-start your culinary journey? Join a dedicated team of hard-working professionals who bring passion, creativity, and commitment to every dish they craft. As an apprentice, you'll be part of a supportive kitchen environment where you can learn, grow, and help create one-of-a-kind dining experiences.

Wage

£14,526.20 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

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The paid £7.55/hour whilst training. After the first year those aged 19 and over will be paid minimum wage. Apprentices are entitled to gratuities, meals whilst on duty, and a discount card to use at our other venues, baresca & escabeche.

Training course

Commis chef (level 2)

Hours

Working hours to be discussed at interview stage.

37 hours a week

Start date

Sunday 1 June 2025

Duration

1 year

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

Working alongside an experienced and highly skilled team within the beautiful rural surroundings of Perkins and The Carriage Hall, you have the opportunity to learn and develop skills that will allow you to springboard into a distinguished hospitality career. With a mixture of restaurant and events catering experience combined with using top quality food and drinks, each apprentice will gain all the practical tools they will need for the future.

Where you'll work

Station Road
Plumtree
Nottingham
NG12 5NA

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

NOTTINGHAM COLLEGE

Your training course

Commis chef (level 2)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

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

Over a period of 18 months, you would be completing the course whilst working at the Perkins and The Carriage Hall venues for a minimum of 30 hours per week (maximum 40). Your on-the-job training is combined with a day a week at college, as well as site tutor visits every 6 weeks.

At the end of the apprenticeship, those who have passed their qualification and have shown the standard and commitment we require will be offered the opportunity to continue their professional careers with Perkins Family or with our sister venues at baresca family.

More training information

Day release - weekly on a Tuesday at Fletchers Kitchen - 12 - 5:30 without FS. 12-1:30 theory - 2:30 - 5:30 practical.

Must be cooking all dishes from scratch. Suited to higher end such as Perkins, Tom Browns, The Nelson. Must be able to evidence cooking, game, shellfish, soups, stocks. Everything on the recipe log is covered and taught whilst at college but this must also be evidenced within the workplace as well. Prior to EPA the EPAO will select 3 dishes / methods for the learner to prepare from the recipe log for their EPA and the employer will need to allow the learner 3 hours in their work kitchen and provide them with all of the necessary ingredients for the dishes / methods selected in advance by the EPAO.

Requirements

Essential qualifications

GCSE in:

English (grade 9-3)
Maths (grade 9-3)

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
Presentation skills
Team working
Creative
Initiative
Patience

Other requirements

Please check the transport links from your home address to this location and ensure you are able to travel there easily. It is important that the post code is checked prior to making your application.

About this company

With 40 years’ experience in developing some of the very best of Nottingham’s chef and front of house talent, Perkins Family can offer a truly one-of-a-kind work-based apprenticeship.

After this apprenticeship

Potential opportunity for a permanent role within the company following successful completion of the apprenticeship.

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