Apprentice Commis Chef
The Brush & Broom Restaurant
WARMINSTER (BA12 6FE)
Closes in 20 days (Friday 22 August 2025 at 11:59pm)
Posted on 18 July 2025
Contents
Summary
We're expanding our team at the Brush & Broom, a family-run restaurant known for quality breakfasts, lunches, and afternoon teas. Join us as a Level 2 Commis Chef Apprentice, perfect for food lovers ready to start a career in a supportive kitchen with great work-life balance.
- Wage
-
£15,311.40 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)
Annual salary £15,311.40 - £16,224.00, plus tips. Pay will be reviewed upon successfully completing your probation period.
- Training course
- Commis chef (level 2)
- Hours
-
Working 5 out of 7 days per week, including weekends. Most shifts run between 8am - 4pm, with occasional evening work required for special events and private bookings. Your off-the-job training is included in your 39-hour work week.
39 hours a week
- Start date
-
Monday 1 September 2025
- Duration
-
1 year 2 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
- Assisting in the preparation and cooking of fresh, seasonal dishes for breakfast, lunch, and afternoon tea service
- Learning and following food safety, hygiene, and allergen procedures
- Supporting with stock rotation and ensuring ingredients are stored correctly
- Helping with cleaning and kitchen organisation tasks to maintain a safe and tidy environment
- Receiving deliveries and checking for quality and quantity
- Taking direction from the Head Chef and Senior Sous Chef whilst completing tasks to a high standard
- Working towards your Level 2 Commis Chef Apprenticeship qualification with dedicated support and training
Where you'll work
NORWOOD PARK
MERE
WARMINSTER
BA12 6FE
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
YEOVIL COLLEGE
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
Training for this apprenticeship is delivered through a combination of workplace learning and regular college attendance. This training will teach you the knowledge, skills and behaviours set out in the Commis Chef Level 2 Apprenticeship standard.
Requirements
Desirable qualifications
GCSE in:
- English (grade 9-4 / A*-C)
- Maths (grade 9-4 / A*-C)
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
- Presentation skills
- Number skills
- Team working
- Initiative
Other requirements
You MUST be prepared to commit to your work and training for the duration of the apprenticeship. You will be required to have a telephone conversation with Yeovil College prior to your application being passed on. If a suitable candidate is found prior to the advertised closing date, it may close earlier so please apply early to avoid disappointment.
About this employer
The Brush & Broom Restaurant is a welcoming bistro-style establishment located alongside the Hillbrush Company factory. As part of the experience, customers can also explore the UK’s first brush-making museum, which is uniquely integrated into the restaurant setting.
After this apprenticeship
Upon successful completion of the Level 2 apprenticeship, there will be an opportunity to explore further career progression within the business. This may include the potential to move into a permanent role or to continue developing your skills through a Level 3 apprenticeship, subject to business needs at the time. We are committed to supporting your growth and development, and we aim to offer pathways that align both with your ambitions and the evolving needs of our organisation.
Ask a question
The contact for this apprenticeship is:
YEOVIL COLLEGE
Gabrielle Cobner
studentrecruitment@yeovil.ac.uk
01935 845380
The reference code for this apprenticeship is VAC1000329926.
Apply now
Closes in 20 days (Friday 22 August 2025 at 11:59pm)
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