Apprentice Commis Chef

KINGS ARMS LEISURE LIMITED

GREAT YARMOUTH (NR29 5QQ)

Closes in 15 days (Friday 5 September 2025 at 11:59pm)

Posted on 20 August 2025

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Summary

Come and work for a family-run pub, situated on the beautiful Norfolk Broads. You will work towards becoming a fully qualified Commis Chef in our kitchen - prepping, cooking, serving and carving. We have a diverse, family-friendly menu ranging from children's meals, a carvery and even a dog menu!

Wage

£15,704 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)

Performance related pay rise is a possibility

Training course
Commis chef (level 2)
Hours
You will work between 30 - 40 hours per week, over 5 days. The shift pattern varies - the kitchen serves from 11:00 and stops taking orders at 20:00. 1 hour lunch break.

40 hours a week

Start date

Saturday 20 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

  • Food Preparation: Preparing and cooking vegetables, salads, sweets, butchery and sauces. Using traditional cuts and preparation techniques for meat, poultry, fish and vegetables.
  • Basic Cooking: Using basic cooking skills and techniques to produce dishes such as starters and dessert plates.
  • Hygiene and Sanitation: Maintaining a clean and organised workspace, ensuring proper food handling and hygiene standards. 
  • Stock Rotation: Managing and rotating food stock, ensuring freshness and minimising waste. 
  • Equipment Maintenance: Cleaning and maintaining kitchen equipment. 
  • Working as a team: working with the kitchen team to ensure dishes are prepared to a high standard and delivered on time.
  • Review and refresh menus: Help to review and refresh menus in line with business and customer requirements.
     

Where you'll work

HIGH STREET
LUDHAM
GREAT YARMOUTH
NR29 5QQ

Training

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

Training provider

CITY COLLEGE NORWICH

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

You will attend City College Norwich (Ipswich Road) one day per week.

More training information

To learn more about City College Norwich, please take a look at our website - www.ccn.ac.uk 

Requirements

Desirable qualifications

GCSE in:

  • English (grade 2)
  • Maths (grade 2)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Communication skills
  • Attention to detail
  • Customer care skills
  • Team working
  • Commitment
  • Reliable
  • Ability to prioritise
  • Methodical

Other requirements

Transport - the pub is based in a small Broadland village with a limited bus service.

About this employer

A family run pub since 1989 & situated on the beautiful Norfolk Broads in the village of Ludham. Our restaurant serves fantastic food all year round, with food & bar snacks available in the main bar area. And of course our famous carvery is available.

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

Company benefits

25% staff discount on food.

After this apprenticeship

A position may be available for the right candidate following successful completeion of the apprenticeship.

Ask a question

The contact for this apprenticeship is:

CITY COLLEGE NORWICH

CCN Apprenticeships

apprenticeships@ccn.ac.uk

01603 773365

The reference code for this apprenticeship is VAC1000337899.

Apply now

Closes in 15 days (Friday 5 September 2025 at 11:59pm)

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