Apprentice Commis Chef
ASH TREE HOLDINGS LIMITED
Tadcaster (LS24 9PP)
Closes in 14 days (Monday 30 June 2025 at 11:59pm)
Posted on 19 May 2025
Contents
Summary
Join our small, tight knit kitchen team working in our well-regarded, food led Gastro Pub. It's an exciting opportunity to learn and grow your skills & knowledge in hospitality. You will be creating outstanding dishes with fresh, seasonal ingredients using modern & traditional cooking techniques within the hustle and bustle of a fast-paced kitchen.
- Wage
-
£16,640 a year
- Training course
- Commis chef (level 2)
- Hours
-
4 day working week including weekends, 10.00am - 9.00pm. Days to be confirmed.
40 hours a week
- Start date
-
Monday 1 September 2025
- Duration
-
1 year 3 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
You’ll take on a full-time roll in the kitchen under the supervision of passionate chefs alongside your training, with a working day starting with:
- Everyone checking all deliveries have been checked and put away in the correct places
- A discussion of what tasks are needed be carried out for the day ahead, working as a team to complete these before service starts at 12 o’clock
- Lunch service - you will work in close hand with our Head Chef learning how to prepare and assemble dishes correctly and efficiently so they arrive to the customer on time and beautifully presented
- A member of the kitchen team cooks a family meal for all on duty members of staff with produce available in the kitchen
- Evening service - a repeat of lunch service. Clean down, give some involvement of what jobs are needed for the following day
Where you'll work
Ash Tree Inn
London Road, Barkston Ash
Tadcaster
LS24 9PP
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
YORK COLLEGE
Your 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.
Your training plan
You will attend York College on day release.
Requirements
Essential qualifications
GCSE in:
- English (grade 3)
- maths (grade 3)
- one other subject (grade 3)
Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.
Skills
- Communication skills
- IT skills
- Attention to detail
- Organisation skills
- Customer care skills
- Number skills
- Analytical skills
- Team working
- Creative
- Non judgemental
- Physical fitness
Other requirements
After you submit your application, look out for an email from apprenticeships@yorkcollege.ac.uk Check your spam folder, too. You must reply, otherwise your application will be rejected.
About this company
The Ash Tree Inn is a modern dining pub and restaurant serving food, great beer and wines. Our menus are crafted seasonally with quality ingredients - we pride ourselves on using locally sourced ingredients. We are known for our commitment to quality food and exceptional service. We were established in 2022 and employ more than 30 staff.
After this apprenticeship
Progress and grow throughout the company, helping achieve
awards and achievements.
Ask a question
The contact for this apprenticeship is:
YORK COLLEGE
Apprenticeships
apprenticeships@yorkcollege.ac.uk
01904 770368
The reference code for this apprenticeship is VAC1000321478.
Apply now
Closes in 14 days (Monday 30 June 2025 at 11:59pm)
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