Commis Chef Apprentice

Summary

We’re looking for Apprentices to join the family. With 40 years’ experience in developing some of the very best of Nottingham’s chef and front of house talent - baresca tapas can offer a truly one-of-a-kind work-based apprenticeship.

Wage

£11,778 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Training course

Commis chef (level 2)

Hours

Monday - Sunday, shifts to be confirmed.

30 hours a week

Start date

Thursday 31 July 2025

Duration

1 year 3 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

We’re looking for Apprentices to join the family. With 40 years’ experience in developing some of the very best of Nottingham’s chef and front of house talent - baresca tapas can offer a truly one-of-a-kind work-based apprenticeship.

Escabeche forms part of our Nottingham based family-run small group of venues which include Perkins Bar & Bistro, The Carriage Hall in Plumtree and Baresca in Nottingham City Centre.

Working alongside an experienced and highly skilled team within our much-loved tapas bar and restaurant in west Bridgford, escabeche focuses on delivering excellent fresh, flavour packed tapas with warm, friendly service in a fun and vibrant atmosphere.

The apprentices have the opportunity to learn and develop skills that will allow them 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.

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.

Apprentices will be entitled to gratuities, meals whilst on duty, and a discount card to use at our other venues, Baresca & Perkins. Please note, working in the hospitality industry means early morning and late nights, so please consider your transport arrangements.

For more information, please visit our website barescatapas.co.uk/careers.

Where you'll work

25-27 Bridgford Road
West Bridgford
Nottingham
NG2 6AU

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

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

Commis Chef Level 2 Apprenticeship Standard
Functional Skills English and maths (Level 2 is required)
Day release - One day per week to Nottingham College
18-month duration

Link to Commis Chef Standard:

https://www.instituteforapprenticeships.org/apprenticeship-standards/commis-chef-v1-1

Please note that as this is an apprenticeship standard you will be required to sit an end point assessment. Please refer to above link for more information.

Requirements

Essential qualifications

GCSE in:

English (grade GCSE or equivalent 9-4)
Maths (grade GCSE or equivalent 9-4)

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Attention to detail
Organisation skills
Problem solving skills
Presentation skills
Team working
Creative
Initiative
Patience

Other requirements

Candidate must be able to travel to the workplace and college according to working hours. The current National Minimum Wage (NMW) rate for apprentices is £6.40 per hour. This applies to 16-18year old apprentices and those aged over 18 in the first year of their Apprenticeship. For all other apprentices the National Minimum wage appropriate to their age applies. The Minimum Wage for Apprentices applies to time spent on the job plus time spent training. * Please note that anyone under the age of 18 will only work a maximum of 40 hours per week. Any role which exceeds these hours on advert will be amended accordingly to fall in line with the legislation * Please note that if the successful applicant is found prior to the closing date the vacancy maybe withdrawn early

About this company

Welcome to Escabeche - a tapas restaurant in West Bridgford Opened in 2010, we opened this restaurant after falling in love with Barcelona Escabeche forms part of our Nottingham based family-run small group of venues which include Perkins Bar & Bistro, The Carriage Hall in Plumtree and Baresca in Nottingham City Centre. Working alongside an experienced and highly skilled team within the our much loved tapas bar and restaurant in west Bridgford, escabeche focuses on delivering excellent fresh, flavour packed tapas with warm, friendly service in a fun and vibrant atmosphere.

https://www.barescatapas.co.uk/escabeche (opens in new tab)

After this apprenticeship

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

Ask a question

The contact for this apprenticeship is: