Apprentice Chef

THE RANCH CAFE & DELI LTD

MARTOCK (TA12 6AE)

Closes in 13 days (Thursday 26 March 2026 at 11:59pm)

Posted on 12 March 2026

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Summary

There is an opportunity to learn how to work in a fast paced environment. We cook everything fresh including all of our cakes for the front. I personally work in the kitchen so you would be working along side me. You will learn how to make your own specials for lunch times, new cakes, bread etc all while working in the kitchen day to day.

Wage

£11,778 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)

Information about pay as you advance we will increase salary

National Minimum Wage for apprentices - currently £7.55 per hour, and will rise in April 2026

 

Training course
Commis chef (level 2)
Hours
8:45am until 3pm, Monday - Saturday, with potential for more during summer.

30 hours a week

Start date

Tuesday 14 April 2026

Duration

1 year

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

Bake cakes, scotch eggs, sausage rolls, quiches daily for the front-of-house. 

Breakfast service – 9am until 11:30 then lunchtime 11:30 - 2pm. 

Breakfast will be - plating food, making waffles. As you become more confident, I will step back from cooking so you will cook and I will plate. 

Lunchtime – very similar - making salads, prepping other food, plating, making sure everything is neat and tidy, washing up – we all do it. There is no set person to wash up. 

Clean down the kitchen. 

Help front-of-house if it is needed. 

Ordering – as there is only me, I will show you how to do all the ordering. Also, we will look at things we can do for specials the next day etc. 

While making new cakes or savouries, I will show how to price them up so that the price can be reflected when selling. This will be a regular thing you will do.

Where you'll work

PARRETT WORKS
MARTOCK
TA12 6AE

Training

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

Training provider

UNIVERSITY CENTRE SOMERSET 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

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4 and above)
  • Maths (grade 4 and above)

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
  • Initiative
  • Patience

Other requirements

Stay calm under pressure.

About this employer

The ranch cafe is a family business, we have been open 5 years now. We have seating for 32 people then some outside seating as well. We are a small team that work within the ranch, and we all work hard to make sure that everything is done to the best quality. As we get busier through the summer months we make and sell a lot more cakes and savoury products.

http://www.theranchcafedeli.com (opens in new tab)

Company benefits

Tips are split between all staff.

After this apprenticeship

Potential to do another higher apprenticeship or stay on as a chef.

Ask a question

The contact for this apprenticeship is:

UNIVERSITY CENTRE SOMERSET COLLEGE GROUP

Kirsty Broadley

info@theranchcafe.co.uk

The reference code for this apprenticeship is VAC2000020617.

Apply now

Closes in 13 days (Thursday 26 March 2026 at 11:59pm)