Apprentice Chef
CROWN & ANCHOR (EASTBOURNE) LTD
EASTBOURNE (BN21 3DX)
Closes in 13 days (Monday 8 December 2025 at 11:59pm)
Posted on 24 November 2025
Contents
Summary
As an Apprentice Chef, you'll be part of a busy kitchen team, learning all aspects of food preparation and kitchen operations. You'll assist in cooking and serving quality food, while maintaining high standards of hygiene. You'll get the opportunity to gain valuable culinary experience and formal training, progressing towards a chef qualification
- Wage
-
£14,918.80 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
-
Hours can vary, start and finish times are between 9.00am - 9.30pm every day including weekends (with 2 days off which vary each week). (shifts are 7.5 hours each day)
38 hours a week
- Start date
-
Monday 15 December 2025
- Duration
-
1 year 3 months
- Positions available
-
2
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
Food Preparation & Cooking:
- Assist in the preparation and cooking of high-quality dishes under the guidance of senior chefs
- Ensure all food is prepared, cooked, and stored safely and to company standards
- Follow recipes and specifications accurately and within targeted service times
- Prepare the kitchen and equipment for service, maintaining the standards set by the management team
- Support in receiving, checking, and storing deliveries in accordance with food safety procedures
Kitchen Operations & Cleaning:
- Wash and dry crockery, cutlery, pots, pans, and utensils using appropriate cleaning methods
- Maintain the wash-up and prep areas in a clean, tidy, and hygienic condition
- Clean kitchen surfaces and equipment as directed by the management team
- Dispose of waste and recycling in a safe and hygienic manner.
- Report any defective equipment or hazards immediately to the management team
Teamwork & Development:
- Work closely with the kitchen team to deliver an efficient and consistent service
- Support colleagues and contribute to a positive, professional working environment
- Complete all required training and development as part of the apprenticeship programme
- Participate in daily briefings and report any issues, shortages, or concerns to the Head Chef
- Carry out any reasonable request made by your Manager or senior team members
Where you'll work
15-16 MARINE PARADE
EASTBOURNE
BN21 3DX
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
EAST SUSSEX 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
- East Sussex College you will be completing the Level 2 Commis Chef Apprenticeship
- This apprenticeship will include Knowledge, Skills, Behaviour, Diploma (if included), Functional Skills (if required)
- You will have an assessor who will support you alongside your apprenticeship setting you assignments, completing observations and progress reviews every 10 – 12 weeks. You may also be required to come into college to complete lessons/ observations when necessary
- At East Sussex College you will study further topics including Health & Safety, and Equality & Diversity and professional development
Requirements
Desirable qualifications
GCSE in:
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- Customer care skills
- Presentation skills
- Team working
- Willing to train
Other requirements
This role will include working weekends and evenings. Summer and Christmas are very busy for us.
About this employer
The Crown and Anchor stands as Eastbourne’s premier seaside pub, offering a perfect blend of traditional charm and modern amenities, all set against the stunning backdrop of the English Channel. The menu at the Crown and Anchor is a highlight, featuring a wide range of British classics and international dishes. Whether you’re in the mood for a hearty Sunday roast or fish and chips, the pub’s kitchen delivers quality with every dish.
After this apprenticeship
- Potential permanent full-time employment on successful completion of the apprenticeship
Ask a question
The contact for this apprenticeship is:
EAST SUSSEX COLLEGE GROUP
The reference code for this apprenticeship is VAC2000002170.
Apply now
Closes in 13 days (Monday 8 December 2025 at 11:59pm)
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