Apprentice Commis Chef

Summary

As an Apprentice Chef, you will assist the Chef and will train to skilfully produce a variety of good quality food dishes to a high standard of preparation, production and presentation. We are accredited by Coeliac UK and all food that we produce is gluten free. We also only serve certified gluten free products on our bar.

Wage

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

National Minimum Wage rate for apprentices

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Training course

Commis chef (level 2)

Hours

Working hours will typically fall across Monday - Friday, 09:30- 15:30 or Wednesday - Sunday, 09:30- 15:30. Occasional late evening shifts is expected (approx. 2 per month) Weekend work is necessary to ensure the hours for this position.

30 hours a week

Start date

Monday 8 September 2025

Duration

1 year 6 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

The Dove Inn employs 6 part time staff and 2 students. 4 staff work in the kitchen and 2 work front of house, but we often support cover for each other. Learning elements and gaining additional experience of the front of house role will be an essential part of the job role.

Main duties will include:

Preparing and cooking vegetables, salads, sweets, butchery, and sauces.
Preparing starter and dessert plates.
Assisting with preparation and using basic cooking skills and techniques to produce dishes.
Using traditional cuts and preparation techniques for meat, poultry, fish and vegetables.
Working as part of the kitchen team to ensure that the dishes produced are of a high quality and delivered on-time.
Measuring dish ingredients and portion sizes in line with recipe specifications.
Identifying principles of basic food preparation, allergens, diet and nutrition.
Checking food stocks and ensuring food storage areas are in good order.
Assisting with set up, preparation and cleaning tasks.
Always maintaining a clean and hygienic kitchen environment and completing kitchen documentation, as required.
Following food safety legislation and procedures.
Helping to review and refresh menus in line with business and customer requirements.
Keeping up to date with business and industry trends.
Assisting with all general kitchen duties.

Enthusiasm and a true passion for food are key to this role. You will be required to work well as part of a team and you must be prepared to take direction and guidance from senior members of the kitchen team.

Where you'll work

THE DOVE INN STATION ROAD
STATION ROAD
ALBURGH
HARLESTON
IP20 0EP

Training

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

College or training organisation

CITY COLLEGE NORWICH

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

For the full apprenticeship, candidates will complete:

Level 2 Commis Chef Apprenticeship Standard.
Level 1 Functional Skills in English.
Level 1 Functional Skills in Maths.

For the End Point Assessment (EPA), apprentices will undertake a knowledge test, practical assessment with questioning (culinary challenge and observation) and a professional discussion regarding the apprentice’s portfolio of evidence.

Apprentices must attend college sessions once a week (term-time) at the Ipswich Road campus, located near Norwich city centre.

Requirements

Desirable qualifications

GCSE in:

English and Maths (grade 2)

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
Team working
Able to prioritise
Methodical
Basic knife skills
Willing to learn
Enthusiastic
Take pride in work
Interest in food/ industry
Committed and reliable
Excellent timekeeping
Understand Coeliac disease

Other requirements

A fundamental understanding of Coeliacs Disease is essential for this job role - The priority for our business and main core value is to support the Coeliac community. We are accredited by Coeliac UK. All food that we produce is gluten free. We also only serve certified gluten free products on our bar. The applicant would benefit from being an independent traveller as shifts can vary. We are located along the main A143 between Harleston and Bungay, but buses are inconsistent. Level 1 Functional Skills in English & Maths or GCSE Grade 2/E is preferable. If a potential apprentice does not currently meet these requirements, they will need to attend additional Functional Skills English and Maths sessions alongside their apprenticeship. Applicants who are currently undertaking or sitting GCSEs should include their predicted grades on their application. If successful for this position, you will be offered a conditional place on the apprenticeship, subject to you meeting the entry requirements listed above.

About this company

The Dove Inn is a public house with bed and breakfast rooms. We are open six days (closed on a Tuesday) serving breakfasts and light lunches. We then offer private hire and organise a varied selection of our own events, with a full bar service and food. The rooms are managed by another member of the team, but we work together to achieve positive outcomes for our customers. We are a spacious venue. The grounds extend to an acre, with a mature garden and a terrace. We have an outdoor stage area for entertainment and there are events planned throughout the year. On days that an event is on in the evening, we also re-open our bar and kitchen to extend service. The Dove Inn is a family run business. We have a small, dedicated staff team that are supportive of one another.

http://www.thedoveinn.co.uk (opens in new tab)

After this apprenticeship

A position may be available for the right candidate following successful completion of the apprenticeship. The business is looking for somebody who wants to develop and gain a position following their apprenticeship.

Ask a question

The contact for this apprenticeship is:

CITY COLLEGE NORWICH

City College Norwich (Apprenticeships)

apprenticeships@ccn.ac.uk

01603773365

The reference code for this apprenticeship is VAC1000331307.

Apply now

Closes on Friday 15 August 2025

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