Apprentice Commis Chef
Mullions 51
STREET (BA16 0EF)
Closes in 14 days (Friday 10 October 2025 at 11:59pm)
Posted on 23 September 2025
Contents
Summary
We’re looking for an enthusiastic apprentice to join our popular restaurant in Street! This is a fantastic opportunity for an aspiring chef to learn hands-on, mastering everything from classic pub favourites like steak, pies, lasagna, and Sunday roasts, to exciting dishes such as tapas, fresh fish, authentic paella and delicious pastel de nata.
- Wage
-
£11,778 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)
Wage will be based on experience with a potential for a higher rate if applicable. Incremental pay increases may also be awarded based on performance.
- Training course
- Commis chef (level 2)
- Hours
-
Hours will be across 7 days, between 7.00am and 10.00pm, according to the needs of the business.
Shifts to be agreed with some flexibility to work around prior commitments.
30 hours a week
- Start date
-
Monday 10 November 2025
- Duration
-
1 year 4 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
Key Responsibilities
- Assist in the preparation, cooking, and presentation of a variety of dishes under supervision.
- Follow food safety and hygiene standards at all times.
- Support senior chefs with day-to-day kitchen operations.
- Learn and understand ingredients, techniques, and equipment used in a professional kitchen.
- Prepare ingredients such as vegetables, meat, fish, and sauces.
- Help with stock rotation, deliveries, and storage management.
- Maintain cleanliness and organization of workstation and kitchen areas.
- Work as part of a team to ensure smooth kitchen service during service times.
- Receive guidance and feedback as part of your development throughout the apprenticeship.
Where you'll work
51 HIGH STREET
STREET
BA16 0EF
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
BRIDGWATER AND TAUNTON 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 will take place at Strode College, Street weekly on Mondays.
More training information
Maths and English Functional Skills will be required if you are aged under 19 and cannot evidence prior achievement.
Requirements
Desirable qualifications
GCSE in:
- English (grade 4)
- Maths (grade 4)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Attention to detail
- Organisation skills
- Team working
- Creative
- Initiative
- Physical fitness
- A desire to learn and progress
Other requirements
Although there are local buses, please ensure you have reliable means of travel to meet the shift timings, including early starts and late finishes.
About this employer
Mullions No.51 is one of Street’s most established accommodation providers, welcoming guests from all over the world since 1976. We are ideally situated for business visitors to Clarks International, parents and visitors to Millfield School, cyclists, and leisure guests looking to experience the delights of Somerset...or the West Country’s largest outlet shopping centre, Clarks Village.
After this apprenticeship
A fulltime position with progression to a Chef de Partie apprenticeship could be available upon successful completion.
Ask a question
The contact for this apprenticeship is:
BRIDGWATER AND TAUNTON COLLEGE
Lyndsey Bath
BATHL@ucscollegegroup.ac.uk
01458 844681
The reference code for this apprenticeship is VAC1000343382.
Apply now
Closes in 14 days (Friday 10 October 2025 at 11:59pm)
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