Commis Chef Apprentice
The Bridges Pub
SHREWSBURY (SY5 0SP)
Closes in 23 days (Friday 29 May 2026 at 11:59pm)
Posted on 5 May 2026
Contents
Summary
A Commis Chef apprenticeship offers the chance to learn professional cooking skills in kitchen environment, preparing fresh ingredients to supporting the kitchen team, delivering high-quality dishes. It’s a great route for anyone passionate about food to gain recognised qualifications, build real experience in the hospitality industry.
- Wage
-
£8,320 to £13,218.40, depending on your age
National Minimum Wage
Check minimum wage rates (opens in new tab)
Monthly pay, inclusion in the tip pool.
- Training course
- Commis chef (level 2)
- Hours
-
3-5 days a week, including weekends and evenings. 20-40 hours depending on business levels.
20 hours a week
- Start date
-
Monday 1 June 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
- Assisting with the preparation and cooking of fresh, high-quality dishes
- Preparing ingredients (chopping, weighing, portioning) to support the kitchen team
- Maintaining cleanliness and organisation of the kitchen and workstations
- Following food safety, hygiene, and health & safety procedures at all times
- Learning different cooking techniques and kitchen operations from experienced chefs
- Supporting stock rotation, receiving deliveries, and basic stock control
- Helping with plating and presentation to meet the gastropub’s standards
- Working as part of a team in a fast-paced service environment
- Adapting to different kitchen sections and tasks as skills develop
- Contributing to a positive, professional kitchen culture
Where you'll work
BRIDGES LONG MYND
RATLINGHOPE
SHREWSBURY
SY5 0SP
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
THE OPPORTUNITY PROVIDER LTD
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
- The training provider will perform monthly visits for the duration of the apprenticeship with your apprentices via a mixture of face‑to‑face and remote visits in order to deliver the apprenticeship
- There are also a selection of chef academy workshops that take place that you have access to
Requirements
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Attention to detail
- Organisation skills
- Presentation skills
- Number skills
- Team working
- Initiative
- Non judgemental
- Patience
- Physical fitness
About this employer
At heart, we are a local pub for the local community — a place to drink well, eat well, and spend time together. A rural Shropshire pub that belongs to its people.
We are first and foremost a drinking pub, proudly serving beers kept to the highest possible standard. The bar is the soul of the building: welcoming, comfortable, and unpretentious. Whether you’re stopping in for a pint after work, meeting friends, or calling in at the end of a walk, the pub should feel familiar, warm, and easy to be in.
Alongside this, we serve excellent food in relaxed dining rooms. Our cooking is rooted in generosity and care rather than showmanship. The atmosphere, pricing, and menus are designed to be inclusive and approachable — food that feels right for a Tuesday lunchtime as much as a long, celebratory Sunday lunch.
Our food carries a clear message of health, wellness, and respect for the land.
We cook fresh, simple, comforting dishes using the best seasonal produce from our own organic, regenerative farm and carefully chosen local producers and growers.
The menus reflect the rhythm of the countryside, changing naturally with what the land provides. We believe in a nose-to-tail ethos, using animals fully and responsibly, and in creating a meaningful connection between the soil, the farmer, the kitchen, and the guest.
https://www.thebridgespub.co.uk (opens in new tab)
Company benefits
- Meals provided
- Car park
After this apprenticeship
- Progression into next level of apprenticeship and/or a permenant position with the company
Ask a question
The contact for this apprenticeship is:
The Bridges Pub
Sam Thompson
manager@thebridgespub.co.uk
The reference code for this apprenticeship is VAC2000029808.
Apply now
Closes in 23 days (Friday 29 May 2026 at 11:59pm)