Commis Chef Apprentice

INN CORNWALL LTD

Truro, TRURO

Closes in 20 days (Monday 19 October 2026 at 11:59pm)

Posted on 29 September 2026

Print

Contents

Summary

Join the kitchen team at The Victoria Inn and earn while you learn as a Level 2 Commis Chef Apprentice. Working alongside chefs that have completed apprentices, you'll develop practical cooking, food preparation and kitchen operations skills, with one day a week at Truro College to support your training and future career progression.

Wage

£15,808 to £25,114.96, depending on your age

National Minimum Wage

Minimum wage rates (opens in new tab)

The role is hourly rate which is paid weekly.

Weekly rewards are also available for great standards and service shown. 

There is an additional tips which is paid weekly which increases your rate by approx £1 an hour. 

Training course
Commis chef (level 2)
Hours
Shifts are worked on a rota basis and include evenings, weekends between 9.00am - 9.00pm. One day per week will be spent at Truro College, with the remaining time based at The Victoria Inn. Exact days and shift times will be confirmed.

38 hours a week

Start date

Monday 2 November 2026

Duration

1 year 2 months

Positions available

2

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

What will the apprentice do at work?
As a Commis Chef Apprentice at The Victoria Inn, you will work alongside experienced chefs to develop your cooking skills while supporting the day-to-day running of a busy kitchen. You will:

  • Prepare, cook and present food to a high standard
  • Learn a range of kitchen skills, including food preparation, knife skills and cooking techniques
  • Help serve food from the carvery, pub food and takeaway operation
  • Follow food safety, hygiene and HACCP procedures at all times
  • Complete kitchen preparation tasks and keep work areas clean, organised and safe
  • Assist with stock rotation, deliveries, food storage and waste reduction
  • Learn about allergens, portion control, food costing and kitchen operations
  • Work as part of a friendly team to deliver excellent food and customer experiences
  • Attend one day a week at Truro College and complete all apprenticeship learning, reviews and assessments

his role offers the opportunity to earn while you learn, gaining a nationally recognised Level 2 Commis Chef Apprenticeship and valuable experience in a professional kitchen.

Where you'll work

You can select which locations you want to apply for in your application on Find an apprenticeship.

This apprenticeship is available in these locations:

  • Perranarworthal, Truro, TR3 7NU
  • CHYVELAH ROAD, THREEMILESTONE, TRURO, TR3 6BY

Training

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

Training provider

TRURO AND PENWITH 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

The apprentice will work towards a Level 2 Commis Chef Apprenticeship Standard delivered in partnership with Truro College. They will spend four days a week gaining practical experience in the kitchen at The Victoria Inn and one day a week attending college-based training.

  • Food preparation, cooking techniques and presentation skills.

  • Food safety, hygiene and HACCP procedures. 

  • Kitchen operations, stock control and waste reduction.

  • Allergen awareness, portion control and nutrition principles.

  • Working effectively as part of a professional kitchen team. 

The apprentice will receive ongoing coaching and mentoring from experienced chefs, complete off-the-job learning, and attend regular progress reviews throughout the programme. Upon successful completion, they will achieve a nationally recognised Level 2 Commis Chef Apprenticeship Standard.

More training information

In addition to formal apprenticeship training, the apprentice will benefit from a range of off-the-job development opportunities designed to broaden their understanding of the hospitality industry. These may include:

  • Visits to local food and drink suppliers to learn about sourcing, quality standards and sustainability.
  • Experience days with specialist suppliers, such as local butchers, to gain insight into product knowledge and preparation.
  • Shadowing and work with colleagues in different areas of the business, including front of house, bar and management operations.
  • Exposure to stock management, purchasing, menu planning and customer service activities.
  • Visits to other hospitality venues and industry events where appropriate.
  • Mentoring and coaching from experienced chefs and managers throughout the apprenticeship.

These experiences help apprentices develop a wider understanding of hospitality operations and the career opportunities available within the industry.

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
  • Customer care skills
  • Problem solving skills
  • Presentation skills
  • Team working
  • Physical fitness

Other requirements

  • A genuine passion for food, cooking and hospitality.
  • Willingness to work flexible shifts, including evenings, weekends and bank holidays.
  • Ability to work in a fast-paced kitchen environment and remain calm under pressure.
  • Reliable, punctual and committed to completing all aspects of the apprenticeship.

About this employer

At Inn Cornwall Ltd, we are passionate about creating great hospitality experiences while building rewarding careers for our people. We operate thriving pubs with strong year-round trade, providing stability, variety and excellent opportunities for career development.

We believe in promoting from within and have a proven track record of developing team members from entry-level positions into senior management and Head Chef roles. Our culture is built around coaching, mentoring and helping individuals reach their full potential.

Sustainability is an important part of how we operate. We are committed to reducing food waste, recycling responsibly, sourcing quality products and encouraging efficient use of resources throughout our business.

Our teams work in a supportive, inclusive environment where hard work, positive attitudes and a willingness to learn are recognised and rewarded. We are proud to invest in apprentices, providing the training, experiences and opportunities needed to build successful long-term careers in hospitality.

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

Company benefits

  • EV Salary Sacrifice Scheme (for qualifying team members)
  • Tips and gratuities 
  • Company pension

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

Successful apprentices can progress into more senior kitchen roles, including Chef de Partie, Sous Chef and ultimately Head Chef. Following completion of the Level 2 Commis Chef Apprenticeship, there may also be opportunities to continue onto a Level 3 Chef de Partie Apprenticeship. 

At Inn Cornwall, we are passionate about developing talent from within. Several apprentices who started in junior kitchen roles have progressed through the company and now hold Head Chef positions, demonstrating the genuine career opportunities available to motivated individuals. 

For context, recent salary data indicates that Head Chefs in Cornwall earn an average salary of approximately £35,700 per year, with experienced Head Chefs in some venues earning £40,000 to £50,000+ depending on the size and style of operation.

Ask a question

The contact for this apprenticeship is:

INN CORNWALL LTD

Mark Holden

mark@inncornwall.co.uk

01872870411

The reference code for this apprenticeship is VAC2000038314.

Apply now

Closes in 20 days (Monday 19 October 2026 at 11:59pm)