Apprentice Commis Chef
THEOLDVINE LTD
WADHURST (TN5 6ER)
Closes in 17 days (Sunday 31 August 2025 at 11:59pm)
Posted on 14 August 2025
Contents
Summary
We are look for a candidate that have a genuine interest in cooking, good communication, and an awareness of food safety are crucial. Whilst working you will complete a Level 2 Commis Chef apprenticeship with East Sussex College, your assessor will come out to complete observations, you will be set assignment and will complete progress reviews.
- Wage
-
£11,778 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
-
Day shift: 09:00 - 15:30
Late shift: 14:30 - 21:00
30 hours a week
- Start date
-
Monday 1 September 2025
- Duration
-
1 year 6 months
- Positions available
-
3
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
Key-Responsibilities:
- Assist with the production of high-quality, freshly prepared food as directed by the Head Chef
- Assist with day-to-day washing up and cleaning as per cleaning schedules and as directed by the Head-Chef
- Helping to ensure that food offer and resultant service facilitates a high quality of customer service
- Helping to control gross profit by ensuring good portion control and minimising wastage
- Assisting in the implementation and effective discharge of all relevant statutory requirements within the kitchen department These include health & safety, food safety and fire safety
Main-Duties:
- Completing your allocated shifts as per the duty rota
- Preparing and cooking a high quality, well presented and appropriate food offer as per the menu
- To ensure that customer expectations are satisfied and where possible exceeded both in terms of food quality and speed of service
- To ensure excellent and enduring standards of both food hygiene/safety and personal hygiene/presentation throughout the kitchen department
- Assisting in regular and routine cleaning in line with detailed cleaning schedules
- Assisting with the completion of and collation of all necessary paperwork. This includes cleaning schedules, food safety paperwork and the collation of delivery notes/invoices as directed by the Head Chef
- Assisting with effective stock management including stock rotation & maintaining appropriate stock levels as directed by the Head Chef and Sous Chef
- To undertake such other duties and reasonable requests as required by the business or commensurate with the role
Where you'll work
THE OLD VINE
COUSLEY WOOD ROAD
COUSLEY WOOD
WADHURST
TN5 6ER
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
EAST SUSSEX COLLEGE GROUP
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.
Training schedule
- As an apprentice you will train at work and college
- You maybe asked to come into college one day per week, or you may be asked to come in for workshops every 4-6 weeks
- You will have a qualified assessor to support you alongside you apprenticeship, they will set you tasks and assignments to complete
- At least 20% of your working hours will be spent training or studying. Functional Skills qualifications in English and maths may be included for apprentices needing to improve these skills
As an employer we will teach you how to complete the following tasks:
- Food Safety: Learning about food hygiene, safe food handling practices, and relevant regulations
- Health and Safety: Understanding workplace hazards, risk assessment, and safety procedures
- Basic Cooking Techniques: Mastering fundamental cooking methods like boiling, poaching, steaming, and potentially more advanced techniques
- Food Preparation: Learning how to prepare ingredients, including chopping, dicing, and other essential tasks
- Menu Knowledge: Understanding different dishes, ingredients, and cooking methods
- Kitchen Equipment: Learning to safely and effectively use various kitchen tools and equipment
- Waste Management: Understanding how to minimize waste and manage resources efficiently
More training information
- As part of the apprenticeship, you will complete the Level 2 Commis Chef Apprenticeship
- You will receive a grade Pass or Distinction on completion
- Most delivery will take place in the college and the final exams at one of East Sussex College's campuses
- You will have assessor meetings every 4-6 weeks and workplace reviews every 10-12 weeks to monitor your progress
Requirements
Desirable qualifications
GCSE in:
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Food Preparation
- Knife Skills
- Equipment Handling
- Cleanliness and Hygiene
- Following Procedures
- Monitoring and Recording
- Waste Reduction
Other requirements
Own transport required, meal on shift will be provided.
About this employer
Character Cousley Wood Pub Set to Become Community Hub Once More Old Vine, a character pub located in the desirable village of Cousley Wood, Wadhurst. Positioned on the Kent/East Sussex border this pub has been secured by an experienced local operator Dan Tobin who has plans in place to re-establish the Grade II listed property into a community hub once again.
After this apprenticeship
- After the completion of your Level 2 Commis Chef apprenticeship you could decide to progress to a Level 3 course in which the college will support you with this
Ask a question
The contact for this apprenticeship is:
EAST SUSSEX COLLEGE GROUP
Rose Mott
rose.mott@escg.ac.uk
03030039181
The reference code for this apprenticeship is VAC1000337184.
Apply now
Closes in 17 days (Sunday 31 August 2025 at 11:59pm)
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