Commis Chef Apprenticeship
The Kings Head Brooke
Brooke Norwich (NR15 1AB)
Closes in 13 days (Sunday 6 September 2026 at 11:59pm)
Posted on 21 August 2026
Contents
Summary
An exciting opportunity to begin your career as a chef at The Kings Head Inn, Brooke. Working alongside our experienced kitchen team, you will learn to prepare and cook fresh, seasonal dishes using quality ingredients, including organic produce supplied by our own Stow Park Farm.
- Wage
-
£12,480 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
-
Shifts to be decided, minimum 30-hours per week.
30 hours a week
- Start date
-
Thursday 1 October 2026
- Duration
-
2 years
- 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 apprentice will work as part of our professional kitchen team, gaining practical experience across all areas of food preparation and service.
Duties will include:
- Preparing fresh ingredients ready for service
- Learning a range of food preparation and cooking techniques
- Assisting chefs with starters, main courses, side dishes and desserts
- Working with fresh, seasonal produce, including organic ingredients supplied by our own Stow Park Farm
- Learning how to prepare and cook meat, fish, vegetables and other ingredients correctly
- Developing knife skills and safe food preparation techniques
- Assisting with the preparation and presentation of dishes to our restaurant standards
- Learning about portion control, minimising food waste and effective use of ingredients
- Maintaining excellent standards of cleanliness and organisation within the kitchen
- Following food hygiene, allergen and health and safety procedures
- Helping receive, check and correctly store deliveries
- Learning how a professional kitchen operates during busy restaurant services
- Working closely with chefs and other members of the team to provide our guests with consistently high-quality food. The role will provide the apprentice with practical experience in a busy country inn and restaurant while receiving support and training from both The Kings Head Inn and City College Norwich
Where you'll work
The Kings Head Inn
6 Norwich Road
Brooke Norwich
NR15 1AB
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
CITY COLLEGE NORWICH
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
Commis Chef Level 2.
Training to take place at City College Norwich, Ipswich Road NR2 2LJ. Day release to be one day per week.
More training information
- College delivery for the standard and qualification (CCN & apprentice)
- Apprentice Development Plan (CCN & apprentice)
- Workplace Reviews at least every 12 weeks (employer, CCN & apprentice)
- Workplace visits to build evidence/ portfolio (employer, CCN & apprentice)
- Off-the-Job Training (employer, CCN & apprentice) - 300 hours minimum over the course of the apprenticeship
- On-the-Job Training Plan (employer & apprentice)
Delivery pattern:
- The release pattern for this course is once a week (term- time only)
- Additional sessions, including examinations, may be run in holiday periods if needed and by prior agreement with the apprentice and employer
Apprenticeship Content Skills:
- Food safety
- Hygiene and storage
- Portion control
- Kitchen equipment
- Preparation and cooking methods
- Teamworking
- Control of waste
- Sustainability
Knowledge & Behaviours of the Occupational Standard are embedded in the college delivery through theory classes, feedback and assessments.
Impact End Point Assessment (EPA):
The End Point Assessment (EPA) is the final stage of an apprenticeship that evaluates whether an apprentice has gained the knowledge, skills, and behaviours outlined in their apprenticeship standard. The EPA for the Level 2 Commis Chef apprenticeship consists of the following:
Practical Assessment with Questions:
- A 3-hour assessment with questioning carried out by an independent assessor, which is planned in advance
- The apprentice will complete a set task(s) which will closely relate to the apprentice’s working environment
Professional Discussion and Portfolio of Evidence:
- The apprentice is assessed by an independent assessor to confirm understanding and to obtain further evidence of knowledge
- The discussion will last 60-minutes and expands on abilities demonstrated in the Practical Assessment
Requirements
Essential qualifications
GCSE in:
- English (grade 2)
- Maths (grade 2)
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
- Punctual
- Enthusiastic
Other requirements
The hospitality industry involves working at times when our guests want to visit us, so applicants must be comfortable working a rota that includes evenings and weekends.
About this employer
The Kings Head Inn is a country inn, restaurant and boutique accommodation business located in the Norfolk village of Brooke, just south of Norwich. Our kitchen focuses on freshly prepared, seasonal food, with a strong farm-to-fork ethos. We work closely with our own organic farm, Stow Park Farm, which supplies produce for use within our menus. The successful apprentice will join a professional kitchen team and gain practical experience preparing and cooking fresh food in a working restaurant environment. We want to help someone with a genuine passion for food develop the skills, knowledge and confidence needed to build a successful career as a chef. In addition to our restaurant, The Kings Head Inn has boutique guest accommodation and The Forge, our private dining and events space, giving our kitchen team experience across restaurant service, functions and special events.
http://www.kingsheadbrooke.co.uk (opens in new tab)
Company benefits
- Workplace pension, subject to eligibility
- Free on-site parking
- Staff meals in accordance with policy and qualifying shifts
- Hands-on training, development within an experienced professional kitchen
- Opportunity to work with fresh, seasonal and locally produced ingredients
- Experience working with organic produce supplied directly by our own farm
- Support and mentoring throughout the apprenticeship
- Opportunity for career progression following successful completion of the apprenticeship
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Our intention is to develop the successful apprentice into a confident and capable chef and, subject to successful completion of the apprenticeship and satisfactory performance, we hope to offer the opportunity to continue their career with The Kings Head Inn.
Ask a question
The contact for this apprenticeship is:
CITY COLLEGE NORWICH
The reference code for this apprenticeship is VAC2000049385.
Apply now
Closes in 13 days (Sunday 6 September 2026 at 11:59pm)