Apprentice Chef

JACARANDA CATERING LTD

West Sussex (GU29 9AL)

Closes on Wednesday 31 December 2025

Posted on 26 November 2025

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Summary

Are you passionate about food, creativity, and delivering exceptional dining experiences? If so, apply for this superb opportunity to earn while studying a Commis Chef Level 2 Apprenticeship. Jacaranda Catering, a prestigious, high-end catering company is looking for a motivated and enthusiastic Apprentice Chef to join their dynamic kitchen team.

Wage

£11,778 a year

Check minimum wage rates (opens in new tab)

Annual

Training course
Commis chef (level 2)
Hours
Hours will be on a rota basis which could be any day of the week business depending. Includes 6 hours for study.

30 hours a week

Start date

Monday 2 February 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

Known for their bespoke menus, luxury events, and outstanding service, by joining Jacaranda Catering as an Apprentice Chef you will work alongside highly experienced chefs and culinary professionals, gaining hands-on experience across all areas of kitchen operations.

You will learn classic and contemporary cooking techniques, presentation skills, and the standards required for luxury service.

This role is perfect for someone excited to build a strong culinary foundation in a supportive and inspiring environment.

Key Responsibilities:

  • Assisting with food preparation and plating to high presentation standards
  • Learning proper food handling, hygiene, and safety procedures
  • Supporting senior chefs across a variety of specialist kitchen sections
  • Maintaining a clean and organised working environment
  • Contributing to events, private dining experiences, and tasting sessions

No previous kitchen experience is required but enthusiasm will be essential!

If you have a genuine passion for cooking and the culinary arts and think you would thrive under the pressure of a professional kitchen, we urge you to apply.

Where you'll work

River Ground Stables Cowdray Ruins
-
Midhurst
West Sussex
GU29 9AL

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 Standard
  • 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

  • Positive attitude
  • Team player
  • Good attention to detail
  • Willingness to learn
  • Pride in work
  • Strong work ethic
  • Thrives under pressure
  • Flexible
  • Reliable
  • Punctual
  • Adaptable
  • Takes direction well
  • Hardworking
  • Friendly
  • Good communication
  • Focused
  • Trustworthy

Other requirements

-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 limited -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. -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

Jacaranda was created by Bee, Jon & Ian in 1998 with the collective aim to establish a catering company with a reputation for exceptional food and service, attention to detail and value for money. Now well known throughout Sussex, Surrey and Hampshire, we are proud to say along our journey we have reached all our aims (and more!) and continue to grow and develop as a business.

After this apprenticeship

  • A full-time chef position will be available 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 VAC2000000705.

Apply now

Closes on Wednesday 31 December 2025

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