Apprentice Commis Chef

Summary

We are looking for a Commis Chef Apprentice to join our Busy Pub, Hotel & Wedding Venue. You will have an excellent opportunity to begin your career, gain experience of the industry, develop skills and progress within the company; daily tasks include; setting up, prep, producing high standard meals and kitchen hygiene routines.

Wage

£12,955.80 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Training course

Commis chef (level 2)

Hours

Various shifts. Open 7 days a week. Hours and days subject to discussion/agreement.

33 hours a week

Start date

Monday 28 July 2025

Duration

1 year

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

Work in a team to prepare food items from fresh in line with business standards and recipe specifications.
Work in a team to cook food items from fresh in line with business standards and recipe specifications.
Work in a team to finish dishes in line with business standards and recipe specifications.
Follow direction from a senior chef to support the production of on time, to order dishes from fresh.
Follow health and safety and food safety legislation.
Use and clean professional knives and other specialist manual and electric kitchen equipment, following safe handling procedures.
Adjust recipes to accommodate plant based, gluten free, and individual dietary needs, including allergens.
Contribute to maintaining a hygienic and efficient working environment, including due diligence.
Receive, process, store and use fresh ingredients, and other consumables, in line with business requirements and customer demand.
Develop own skills and knowledge through training and experiences.
ollow sustainability best practice in relation to the use of resources including ingredients, energy, and waste.
Observe equity, diversity, inclusion, and wellbeing guidelines, and contribute to a supportive, inclusive, and motivational working environment.

Where you'll work

MORTIMER ROAD
PENISTONE
SHEFFIELD
S36 9DF

Training

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

College or training organisation

SHEFFIELD COLLEGE, THE

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

Venue: The Sheffield College, City Campus, Granville Road, Sheffield, S2 2RL.

Attendance: Day release.

Requirements

Essential qualifications

GCSE in:

English and Maths (grade A* - C/9 - 4 or equivalent)

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
Attention to detail
Organisation skills
Customer care skills
Presentation skills
Team working
Initiative

About this company

Established in 1982 by the current owner John Wigfield alongside his long-time friend and partner David Slade, Cubley Hall is a wonderful, old, rescued country house set in 4.5 acres of stunningly beautiful South Yorkshire countryside, located just on the edge of the ancient market town of Penistone and close to the Yorkshire Cities of Sheffield, Leeds, Wakefield and Bradford. A high quality, Pub and Dining experience is complimented by 12 recently refurbished Hotel bedrooms. Cubley Hall is one of Yorkshires premier choice Wedding venues. Cubley Hall employs 62 local people and provides a safe and responsible community hub to the local area.

http://www.cubleyhall.co.uk/ (opens in new tab)

After this apprenticeship

Progression opportunities will be discussed and agreed on successful completion of the apprenticeship.

Ask a question

The contact for this apprenticeship is: