Apprentice Commis Chef

Summary

As an Apprentice Chef, you will assist the Chef and will train to skilfully produce a variety of good quality food dishes to a high standard of preparation, production and presentation.

Wage

£12,563.20 to £20,317.44, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

A share in tips, paid monthly

Training course

Commis chef (level 2)

Hours

Weekly Shift Pattern (include Start/End times) 4 days out of 7, split shifts 10am until 1pm, 5pm until 10pm example: Monday to Friday 08:30 to 17:00

32 hours a week

Start date

Monday 1 September 2025

Duration

1 year 3 months

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

Preparing and cooking vegetables, salads, sweets, butchery, and sauces
Preparing starter and dessert plates
Assisting with preparation and using basic cooking skills and techniques to produce dishes
Using traditional cuts and preparation techniques for meat, poultry, fish and vegetables
Working as part of the kitchen team to ensure that the dishes produced are of a high quality and delivered on-time
Measuring dish ingredients and portion sizes in line with recipe specifications
Identifying principles of basic food preparation, allergens, diet and nutrition
Checking food stocks and ensuring food storage areas are in good order
Assisting with set up, preparation and cleaning tasks
Always maintaining a clean and hygienic kitchen environment and completing kitchen documentation, as required
Following food safety legislation and procedures
Helping to review and refresh menus in line with business and customer requirements
Keeping up to date with business and industry trends
Assisting with all general kitchen duties

Where you'll work

20 CROMER ROAD
NORTH WALSHAM
NR28 0HD

Training

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

College or training organisation

CITY COLLEGE NORWICH

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

Level 2 Commis Chef Apprenticeship Standard
Level 1 Functional Skills in English
Level 1 Functional Skills in maths

For the End Point Assessment (EPA), apprentices will undertake a knowledge test, practical assessment with questioning (culinary challenge and observation) and a professional discussion regarding the apprentice’s portfolio of evidence.

Apprentices must attend college sessions once a week (term-time) at the Ipswich Road campus, located near Norwich city centre.

More training information

We are a 4 Star Hotel with 20 Bedrooms in North Walsham
We have a 2 AA Rosette restaurant serving breakfasts and dinners daily, and lunch on Sundays

Requirements

Essential qualifications

GCSE in:

English (grade 2)
Maths (grade 2)

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
Logical
Team working

Other requirements

With split shifts please consider your journey to North Walsham. An opportunity exists for the successful candidate to progress in a traditional kitchen structure, with a career path available in this very successful business.

About this company

We are a 4 Star Hotel with 20 Bedrooms in North Walsham. We have a 2 AA Rosette restaurant serving breakfasts and dinners daily, and lunch on Sundays

https://www.beechwood-hotel.co.uk/ (opens in new tab)

After this apprenticeship

A position may be available for the right candidate following successful completion of the apprenticeship

The business is looking for somebody who wants to develop and gain a position following their apprenticeship

Ask a question

The contact for this apprenticeship is: