Commis Chef Apprentice

THE APPRENTICESHIP TRAINING AGENCY LTD

Witney (OX29 9TW)

Closes in 15 days (Friday 21 November 2025 at 11:59pm)

Posted on 5 November 2025

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Contents

Summary

The Lamb Inn, an award-winning gastro-pub in the heart of Crawley, is looking for a passionate and dedicated Commis Chef to join our dynamic kitchen team. If you're looking for an opportunity to develop your culinary skills in a vibrant and supportive environment, this is the role for you.

Wage

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

National Minimum Wage

Check minimum wage rates (opens in new tab)

Tips are £3ph +

Training course
Commis chef (level 2)
Hours
Flexible hours (40 hours per week). Will need to work some evenings and weekends.

40 hours a week

Start date

Monday 1 December 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 Lamb Inn, an award-winning gastro-pub in the heart of Crawley, is looking for a passionate and dedicated Commis Chef to join our dynamic kitchen team. If you're looking for an opportunity to develop your culinary skills in a vibrant and supportive environment, this is the role for you. This is an entry level postion and your opportunity to start your journey in to the hospitality industry. We are willing to train and mentor the right candidate and will support in any education or qualifications you are looking to achieve.

Key Responsibilities:

  • Support the kitchen team in preparing and cooking high-quality, seasonal dishes.
  • Ensure that all food is prepared and presented to the highest standards.
  • Help maintain a clean, organised, and efficient kitchen.
  • Follow health and safety guidelines to maintain a safe working environment.
  • Work collaboratively with the team to ensure smooth kitchen operations.

What We're Looking For:

  • Passion for food and a desire to learn and grow in the culinary field.
  • Previous kitchen experience in a similar role (not essential but beneficial).
  • Strong work ethic, reliability, and a keen attention to detail.
  • Ability to work well under pressure and in a fast-paced environment.
  • Positive attitude and a team player mentality.

What We Offer:

  • Opportunity to learn from a talented team of chefs and kitchen staff.
  • Competitive salary with tip share.
  • Career development and training opportunities.
  • A supportive and friendly work environment.
  • Discounts on food and drinks at The Lamb Inn.

If you're ready to start or further your career in a well-respected kitchen team, we’d love to hear from you!

Join us at The Lamb Inn and help us continue to create exceptional dining experiences for our guests!

Where you'll work

Steep Hill
Crawley
Witney
OX29 9TW

Training

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

Training provider

LIFETIME TRAINING GROUP LIMITED

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

Completing a Level 2 Commis Chef Apprenticeship standard, consisting of:

  • Knowledge and competence qualification in Commis Chef at Level 2
  • Functional Skills in maths and English if required
  • End-Point Assessment (EPA) - final test and observation

The vocational and academic training aspects are separated and delivered by separate teams. The vocational training and assessment is conducted, more often than not, on site according to the employer's wishes.

Notice of dates is agreed well in advance of a site visit. Training and assessment are conducted both on and off the job, according to the needs of the course and the learner. Every effort is made to ensure the best result is achieved by the learner.

Requirements

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
  • Organisation skills
  • Team working
  • Creative
  • Initiative
  • Non judgemental

About this employer

The ATA will employ you on behalf of this organisation whilst you are completing your apprenticeship qualification.

Company benefits

Accommodation above the pub if required

After this apprenticeship

  • Head Chef

Ask a question

The contact for this apprenticeship is:

THE APPRENTICESHIP TRAINING AGENCY LTD

Michelle McCutcheon

michelle@the-ata.co.uk

07990002071

The reference code for this apprenticeship is VAC1000349686.

Apply now

Closes in 15 days (Friday 21 November 2025 at 11:59pm)

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