Commis Chef Apprentice

Summary

We are looking for a motivated and passionate Commis Chef to join our kitchen team. The ideal candidate will support the head chef in preparing delicious meals, ensuring high standards of food safety and hygiene, and helping with daily kitchen operations.

Wage

£13,260 a year

Check minimum wage rates (opens in new tab)

The hourly pay is £8.50

Training course

Commis chef (level 2)

Hours

30+ hours a week. The work schedule operates from Monday to Sunday, between 11am -8pm, with shifts rotated. Training hours included.

30 hours a week

Start date

Tuesday 24 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

Assist in the preparation and cooking of meals following recipes and kitchen guidelines.
Ensure all food is fresh, properly stored, and prepared to high standards.
Maintain cleanliness and hygiene throughout the kitchen, including washing dishes, utensils, and surfaces.
Help with inventory management and stock control, ensuring ingredients are available and properly organised.
Follow food safety and health regulations to create a clean and safe working environment.
Assist in plating and presentation to maintain quality and aesthetics of dishes.
Support the kitchen team with daily tasks, including meal prep, cleaning, and organising.

Where you'll work

THE RAILWAY INN
STATION ROAD
MOBBERLEY KNUTSFORD
CHESHIRE
WA16 6LA

Training

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

College or training organisation

THE TRAFFORD AND STOCKPORT COLLEGE GROUP

Your 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.

Your training plan

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.
More training schedule details have yet to be agreed upon. Further details will be made available at a later date.

More training information

Commis Chef Level 2 Apprenticeship Standard.
Functional Skills in maths and English (if required).
Day release at Trafford College Altrincham Campus.
Qualified as Level 2 Commis Chef after successful completion of apprenticeship and End Point Assessment.

Requirements

Desirable qualifications

GCSE in:

English (grade grade 4/C or above)

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
Team working
Initiative
Patience

Other requirements

Previous experience as a kitchen assistant or in a similar role is preferred but not essential. Candidate required to have basic knowledge of food preparation and kitchen operations. Ability to work in a fast-paced environment and follow instructions efficiently.

About this company

We are looking for an enthusiastic individual to develop their culinary skills in our busy pub. We offer homemade good quality food most of which we make onsite ourselves, we have owned/ran the Railway for 37 years and are a well-established family friendly business. It’s a great opportunity for someone starting out in the industry to learn as they go and have their own input into our menus and specials board.

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

After this apprenticeship

There is a possibility of a full-time post upon successful completion of the apprenticeship for the right candidate.

Ask a question

The contact for this apprenticeship is:

THE TRAFFORD AND STOCKPORT COLLEGE GROUP

Trafford & Stockport College Group

apprenticeships@tscg.ac.uk

01618867461

The reference code for this apprenticeship is VAC1000321592.

Apply now

Closes in 3 days (Tuesday 10 June 2025 at 11:59pm)

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