Apprentice Commis Chef

Summary

This is an opportunity to create a successful career in hospitality with progression opportunities. You will spend one day a week at college developing your practical skills and 4 days learning about the business and industry. The apprenticeship will last 12-18months, where you will have the option to upskill.

Wage

£15,704 to £25,396.80, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Pay range: £18,000.00 - £26,666.64 per year

Training course

Commis chef (level 2)

Hours

College days will be either Tuesday or Wednesday. Work place shifts will be approximently 8 hour shifts and between 9am - 9pm. It will include working weekends.

40 hours a week

Start date

Thursday 7 August 2025

Duration

1 year 4 months

Positions available

2

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

As a Commis Chef Apprentice, you will be responsible for a variety of tasks, including:

Preparing ingredients
Cooking of food
Serving of customers on the carvery
Create dishes
Cleaning and maintaining the kitchen
Following food safety procedures
Working as part of a team

Where you'll work

CHYVELAH ROAD
THREEMILESTONE
TRURO
TR3 6BY

Training

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

College or training organisation

TRURO AND PENWITH 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

This apprenticeship is a great way to gain the skills and knowledge you need to start a career in the hospitality industry. You will be supported by a qualified chef and will have the opportunity to learn from the best.

You will spend 3/4 days in a commercial kitchen and attend college 1 day a week.

The apprenticeship will also give you the chance to earn a qualification, which will progress your career quickly.

More training information

You will attend Truro & Penwith College one day a week who are an outstanding apprenticeship provider and award winning for their hospitality apprenticeships. The lecturers are all expererienced chefs who will work closely with you to develop a vast amount of skills transferrable into the work place.

Requirements

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

Organisation skills
Customer care skills
Team working
Initiative
Physical fitness

Other requirements

We are looking for a passionate and enthusiastic individual to join our team as a Commis Chef Apprentice. This is an exciting opportunity to learn the skills and knowledge you need to become a successful chef, while also gaining valuable work experience.

About this company

The Company: Inn Cornwall Limited is a Cornish based hospitality business that delivers excellent service in a safe and friendly manner, whether that is in our venues or delivered to the door. Previously listed in the UK's top 50 SME Apprenticeship Employers. We provide a quality product at great prices that people love. Company Tag: “A warm welcome with pub grub - at our tables or delivered to yours"

http://thevicinn.com (opens in new tab)

Company benefits

Performance bonus. Tips.

After this apprenticeship

Many of our chef apprentices are now leaders within the company.

Chef apprenticeship can supply you with lots of different opportunities such a progression into management and work around the world.

Level 3 Chef De Partie > Level 4 Hospitality Management > ILM in Management.

Ask a question

The contact for this apprenticeship is:

INN CORNWALL LTD

Mark Holden

mark@inncornwall.co.uk

01872870411

The reference code for this apprenticeship is VAC1000330052.

Apply now

Closes in 27 days (Thursday 31 July 2025 at 11:59pm)

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