Commis Chef apprentice
The Badger Inn
St. Ives (TR26 3JT)
Closes in 21 days (Friday 3 April 2026 at 11:59pm)
Posted on 13 March 2026
Contents
Summary
The Badger Inn are offering an exciting opportunity to join their team as a Commis Chef apprentice! Gain the knowledge, skills and behaviours to kickstart your career in this fast-paced industry.
- 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)
Pay progression possible based on performance.
- Training course
- Commis chef (level 2)
- Hours
-
Shift work over the week. Weekends and evenings may be required.
30 hours a week
- Start date
-
Monday 20 April 2026
- Duration
-
1 year 3 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
Roles will include:
- Food Preparation: Assisting in preparing fresh ingredients from scratch, including washing, peeling, and chopping
- Basic Cooking: Learning and applying fundamental techniques like boiling, roasting, and grilling under senior supervision
- Kitchen Maintenance: Maintaining high standards of hygiene and cleanliness at workstations
- Stock Management: Assisting with receiving deliveries, checking quality, and managing stock rotation (FIFO)
- Compliance: Following all food safety, allergen, and health and safety regulations
Essential Skills & Behaviours:
- Focus on potential and attitude rather than long-term experience
- Passion for Food: A genuine interest in the culinary arts and hospitality
- Reliability: Punctuality and the ability to work in a fast-paced, high-pressure environment
- Willingness to Learn: Being receptive to feedback and eager to develop new skills
- Teamwork: Strong communication skills and a collaborative attitude within the kitchen "brigade"
- Physical Stamina: Ability to stand for long periods and handle repetitive tasks
Where you'll work
Fore Street
Lelant
St. Ives
TR26 3JT
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
CORNWALL COLLEGE
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 be working towards a Level 2 Commis Chef apprenticeship standard
- You will receive on and off-the-job training and support from an assessor and an Apprenticeship advisor
- You will be required to attend Cornwall College Camborne one day per week as part of the apprenticeship training
Requirements
Essential qualifications
GCSE in:
- English (grade 3)
- Maths (grade 3)
Desirable qualifications
GCSE in:
- English (grade 4)
- Maths (grade 4)
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
- Problem solving skills
- Presentation skills
- Number skills
- Logical
- Team working
- Creative
- Initiative
- Patience
Other requirements
- Applicants will need their own transport to and from the workplace
- Late finishes mean public transport could be an issue
About this employer
- Dining & Drink: The inn is famous for its generous carvery and award-winning "best ploughman's in Cornwall". It serves locally sourced seafood and a selection of Cornish real ales.
- Accommodation: It offers seven newly refurbished B&B rooms on the first floor, featuring en suite bathrooms and tea/coffee facilities. Note: Rooms are accessible only via a flight of approximately 20 stairs and are not wheelchair accessible.
- Outdoor Space: Guests can use a large beer garden, a courtyard, and a conservatory dining area.
- Location: It is conveniently situated a 4-minute walk from Lelant Train Station, providing easy access to the scenic St Ives branch line.
- Community Hub: The site includes a village shop selling local produce and essential items.
- Dog-Friendly: The pub and garden areas are dog-friendly, though pets are generally not permitted in the guest rooms
After this apprenticeship
- Possible full time job with the company may be available on completion of the apprenticeship
Ask a question
The contact for this apprenticeship is:
CORNWALL COLLEGE
The reference code for this apprenticeship is VAC2000021031.
Apply now
Closes in 21 days (Friday 3 April 2026 at 11:59pm)