Apprentice Commis Chef

Summary

A fantastic opportunity to become an Apprentice Commis Chef and be a part of the friendly team at The Crown, Marnhull. We are looking to recruit an Apprentice Commis Chef who is passionate about hospitality. The successful candidate must be enthusiastic and ready to put their skills into practice.

Wage

£16,640 a year

Check minimum wage rates (opens in new tab)

The successful candidate will receive an equal share of tips.

Training course

Commis chef (level 2)

Hours

Must be available Monday-Sunday. A standard working week would be one day of college and four working days. Outside of term time and if circumstances dictate, there may be the possibility of a five-day week. Shifts TBC.

40 hours a week

Start date

Tuesday 2 September 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

Producing all food recipes to specification and recording any wastage/shrinkage in accordance with company guidelines.
Cooking and baking hot food, sweets, pastries etc. when required.
Work safely around the kitchen equipment.
Ensuring that all food is stored to the company’s standards.
Strictly adhering to all relevant food safety and hygiene regulations at all times.
Assist in keeping the kitchen clean, hygienic, and tidy at all times.
Carry out all reasonable duties as requested by management as and when required.
Undertaking any general cleaning requirements of the kitchen and restaurant.
Working as part of the kitchen and catering team and undertaking any other reasonable duties as and when required.

Where you'll work

CROWN ROAD
MARNHULL
STURMINSTER NEWTON
DORSET
DT10 1LN

Training

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

College or training organisation

YEOVIL 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

The apprenticeship training is delivered through a combination of workplace learning and regular college attendance. This training will teach you the knowledge, skills and behaviours set out in the Commis Chef Level 2 standard. On completion, the apprentice will receive Commis Chef Level 2 qualification.

Requirements

Essential qualifications

GCSE or equivalent in:

English (grade 4-9 (A-C))
Maths (grade 4-9 (A-C))

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
Team working
Initiative
Physical fitness

Other requirements

You MUST be prepared to commit to your work and training for the duration of the apprenticeship. In some cases, you may be required to have a telephone conversation with Yeovil College prior to your application being passed on. If a suitable candidate is found prior to the advertised closing date, it may close earlier, so please apply early to avoid disappointment.

About this company

Located in the Dorset village of Marnhull, the Crown Inn is steeped in history and offers a wide selection of hearty pub classics, traditional grills, seasonal specials & signature dishes.

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

After this apprenticeship

Further progression within the company and the potential for further qualifications.

Ask a question

The contact for this apprenticeship is:

YEOVIL COLLEGE

Gabrielle Cobner

studentrecruitment@yeovil.ac.uk

01935845380

The reference code for this apprenticeship is VAC1000327742.

Apply now

Closes in 8 days (Wednesday 9 July 2025 at 11:59pm)

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