Apprentice Commis Chef
Guyshi BBQ Bar & Grill
SHEFFIELD (S1 4ET)
Closes in 26 days (Sunday 30 November 2025 at 11:59pm)
Posted on 3 November 2025
Contents
Summary
Guyshi is Sheffield’s first Japanese Charcoal BBQ & Bar. Recently shortlisted for Best Restaurant in the Exposed Awards 2025, and winner of three Best Bar None Sheffield Awards. Now, we’re looking for an Apprentice Commis Chef to join our passionate team - someone eager to learn, grow, and bring energy into our fast-paced open kitchen.
- Wage
-
£11,778 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
-
You’ll work around 30-40 hours per week, with the possibility of extra hours during busy periods including evenings and weekends.
Typical shifts are 5 days out of 7, with 2 days off together wherever possible, depending on the needs of the business
30 hours a week
- Start date
-
Friday 2 January 2026
- Duration
-
1 year 9 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
- Assists in food preparation, cooking, and presentation under the guidance of senior chefs
- Maintain a clean and safe kitchen environment including workstations, equipment, and utensils
- Learn and apply food safety, hygiene, and health & safety regulations
- Assisting with tasks like chopping, peeling, slicing, and preparing ingredients for various dishes
- Helping in the cooking process, following recipes and instructions from senior chefs.
- Acquiring knowledge and skills in food preparation techniques, recipes, and kitchen operations under supervision.
- Safely using and maintaining manual and electrical food preparation equipment
- Work in a team to finish dishes in line with business standards and recipe specifications
Where you'll work
180 WEST STREET
SHEFFIELD
S1 4ET
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SHEFFIELD COLLEGE, THE
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
As part of your apprenticeship you will be required to attend Sheffield College, City Campus one day per week.
Requirements
Essential qualifications
GCSE in:
- English (grade A*-D or 9-4)
- Maths (grade A*-D or 9-4)
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
- Problem solving skills
- Presentation skills
- Team working
- Creative
- Initiative
- Non judgemental
- Patience
About this employer
Step into Guyshi BBQ & Bar - Sheffield’s first and only Japanese Charcoal BBQ & Bar, where food, fire, and flavour come together for an unforgettable dining experience. At Guyshi, we bring the authentic spirit of Japan to the heart of the city, serving up premium wagyu beef, sizzling teppanyaki, smoky Yakiniku charcoal delicacies, fresh sashimi, and perfectly paired sake and cocktails. Guyshi is more than just a place to eat - it’s a culinary show. The atmosphere buzzes with energy, laughter, and the irresistible aroma of Japanese BBQ. Guyshi are proud to be making waves in Sheffield’s food scene, having been shortlisted for Best Restaurant at the Exposed Awards in both 2023 and 2025, and winning three titles at the Best Bar None Sheffield Awards 2025. Guyshi was also been nominated for The Good Food Guide’s 100 Best Local Restaurants, recognising dedication to quality, creativity, and community. From intimate date nights to lively group celebrations, Guyshi offers a dining experience that’s fun, fiery, and full of flair — and we’re always on the lookout for passionate people who want to grow, learn, and be part of our journey.
After this apprenticeship
Possibility of permanent employment upon successful completion of apprenticeship.
Ask a question
The contact for this apprenticeship is:
SHEFFIELD COLLEGE, THE
Alice Mee
alice.mee@sheffcol.ac.uk
The reference code for this apprenticeship is VAC1000345804.
Apply now
Closes in 26 days (Sunday 30 November 2025 at 11:59pm)
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