Apprentice Chef

FARBRIDGE EVENT MANAGEMENT LTD

West Sussex (PO18 0JT)

Closes on Wednesday 31 December 2025

Posted on 19 November 2025

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Summary

This is an ideal entry level position for anyone looking to build a career in a professional kitchen where you will have the opportunity to work alongside a kitchen team learning the art of creating delicious restaurant quality dishes. As an Apprentice Chef, you will also work towards achieving your Commis Chef Level 2 Apprenticeship.

Wage

£13,312 a year

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Annual

Training course
Commis chef (level 2)
Hours
Wednesday, Thursday, Friday, and Sunday Normally an 8-hour shift 09.00am to17.30pm, 12.00pm to 20.30pm, 12.30pm to 21.00pm including 6 hours for work-based study or attendance at Chichester College

32 hours a week

Start date

Friday 30 January 2026

Duration

1 year 6 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

Farbridge is a stunning countryside venue nestled in the rolling downlands of the South Downs National Park. As part of the Farbridge team, you’ll be representing a fundamental area of the business, working with a well-established kitchen and events team, all of us with one goal in mind. We strive to be a leader in the events industry with values built on exceeding expectations and providing a superior service in every aspect of our client’s journey. This role will be ideal for someone who is passionate about food, enthusiastic about learning new skills and can keep calm and thrive in the company of a small tight knit team of 3 and being mentored by an established Head Chef. Key Responsibilities: -Assist in the preparation and cooking of various dishes under the supervision of senior chefs -Learn and apply fundamental cooking techniques and kitchen operations -Maintain high standards of cleanliness and hygiene in the kitchen -Receive training on menu planning, ingredient selection, and food presentation -Help with stock control and inventory management -Ensure compliance with health and safety regulations -Collaborate with the kitchen team to deliver exceptional dining experiences for our couples and their guests

Where you'll work

Farbridge, West Dean
-
Chichester
West Sussex
PO18 0JT

Training

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

Training provider

CHICHESTER COLLEGE GROUP

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

Commis Chef Level 2 Apprenticeship On the job training and mentoring with experienced colleagues

Requirements

Desirable qualifications

GCSE in:

  • Maths (grade 9-2)
  • English (grade 9-2)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Passion for cooking
  • Strong career aspirations
  • Willingness to learn
  • Takes direction well
  • Strong work ethic
  • Positive attitude
  • Team player
  • Punctual
  • Flexible
  • Hard-working
  • Attention to detail
  • Friendly
  • Conscientious
  • Good Communication
  • Adaptable
  • Trustworthy
  • fast paced
  • Strong sense of pride
  • Focused

Other requirements

-No previous experience required although a keen interest in a culinary career is essential and previous food preparation experience would be an advantage. During the week will very much be about prep and cooking will be for the events. -The location is quite remote in location so transport needs to be a consideration. -Driving licence would be an advantage but not essential if travel arrangements are in place. -Public transport consists of an hourly bus that starts/ends Midhurst to Chichester with last bus at 11pm. -Successful applicant can start before Christmas although the learning side of the apprenticeship will start Spring 2026. -Exact hours/days will depend on events, so times are a representation of a typical week. -Benefits include Uniform, meals on shifts, regular staff events, changing shifts aiding work/life balance. -Applicants must be FREE from full time education to be eligible to apply for an apprenticeship. -Applicants must have been resident in the UK for a MINIMUM OF 3 YEARS prior to the start of learning and have work authorisation for the UK. -Applicants should LIVE CLOSE TO the area local to the apprenticeship opportunity or be prepared to relocate in time to start employment and study. -This is an 18-month apprenticeship (training period) including End Point Assessment

About this employer

Farbridge is a stunning countryside venue nestled in the rolling downlands of the South Downs National Park. We offer a complete wedding and events experience, combining beautifully restored barns with exceptional service, bespoke catering, and a beautiful countryside setting. From our expert kitchen team to our event managers, every member of Farbridge plays a vital role in delivering seamless, and unforgettable experiences for our couples and their guests. Our commitment to excellence in every detail is what makes us unique, specialising in fine dining with a personal touch, offering fully bespoke menus crafted in-house using the finest seasonal and local ingredients. Creativity, care, and quality are at the heart of everything we do.

After this apprenticeship

A full-time permanent position will be offered on successful completion of the apprenticeship.

Ask a question

The contact for this apprenticeship is:

CHICHESTER COLLEGE GROUP

The reference code for this apprenticeship is VAC1000350225.

Apply now

Closes on Wednesday 31 December 2025

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