Commis Chef Apprentice
BENTLEYS COFFEE SHOP LIMITED
GRIMSBY (DN36 4AW)
Closes in 13 days (Wednesday 7 October 2026 at 11:59pm)
Posted on 23 September 2026
Contents
Summary
Join Bentley’s Coffee Shop as a Commis Chef Apprentice and learn to prepare a range of homemade breakfasts, lunches, cakes and daily specials. You’ll gain hands-on kitchen experience, develop your cooking skills and work towards your Level 2 Commis Chef qualification in a friendly, vintage setting.
- Wage
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£11,440 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
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Tuesday to Saturday, 10.00am to 4.00pm (30 mins unpaid lunch).
27 hours 30 minutes a week
- Start date
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Monday 19 October 2026
- Duration
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1 year
- Positions available
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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
- Preparing and cooking a range of homemade breakfasts, lunches, cakes and daily specials
- Assisting with the preparation of sandwiches, toasties, paninis and jacket potatoes
- Following recipes and instructions to prepare food consistently and to a high standard
- Learning and applying food hygiene, health and safety and allergen procedures
- Keeping the kitchen, equipment and food preparation areas clean, tidy and organised
- Checking, storing and rotating food ingredients correctly to minimise waste
- Supporting the wider kitchen team during busy service periods
- Developing knife skills, cooking techniques and knowledge of different ingredients
- Assisting with the preparation of traditional afternoon teas and other menu items
- Providing a friendly and professional service while working as part of the Bentley’s Coffee Shop team
- Working towards and completing the Level 2 Commis Chef Apprenticeship
Where you'll work
WILTON ROAD
HUMBERSTON
GRIMSBY
DN36 4AW
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
TEC PARTNERSHIP
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
- Level 2 Commis Chef
- A bespoke programme of technical and vocational training
- Functional skills in Maths and English*if applicable
The successful candidate will be assigned a dedicated work based trainer who will provide support and guidance throughout the course. This Apprenticeship requires attendance for classroom based sessions once per week at the Grimsby Institute Campus, Nuns Corner, Grimsby. DN34 5AB.
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
- Logical
- Team working
- Creative
- Initiative
- Patience
Other requirements
Prior to applying please ensure you are able to get to and from this workplace within the operating hours.
Please be aware as the first part of the process you will be asked to complete a Learner Form and online assessments in English and Maths. You will receive one to one Information, Advice and Guidance with one of the Learner Engagement Team.
About this employer
Bentley’s Coffee Shop is a welcoming café located inside Vintage Lincs in Humberston. We serve a range of homemade food, cakes, breakfasts, lunches, daily specials and traditional afternoon teas, alongside freshly ground coffee and a selection of drinks.
We pride ourselves on using locally sourced products wherever possible and supporting other local businesses. Our unique vintage setting provides a friendly and enjoyable environment for both our customers and our team.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
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Possible permanent contract upon successful completion of the Apprenticeship and further enhanced industry based training.
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An apprenticeship allows you to earn a wage, gain valuable work experience and industry specific competence.
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Transferable skills that are invaluable in the wider world of work.
Ask a question
The contact for this apprenticeship is:
TEC PARTNERSHIP
Claire
myapprenticeship@grimsby.ac.uk
The reference code for this apprenticeship is VAC2000055153.
Apply now
Closes in 13 days (Wednesday 7 October 2026 at 11:59pm)