Level 2 Commis Chef Apprenticeship - No 5 Market Place Wirksworth
NO.5 DINING LTD
MATLOCK (DE4 4ET)
Closes on Thursday 1 October 2026
Posted on 18 August 2026
Contents
Summary
This role is ideal for someone enthusiastic, reliable and keen to build confidence in a real working kitchen. No prior experience required - just a positive attitude and willingness to learn.
- Wage
-
£16,640 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
-
Wednesday: 4.00pm - close (evening service)
Thursday: 4.00pm - close (evening service)
Friday: 4.00pm - close (evening service)
Saturday: 10.00am - 3.30pm (lunch service) and/or 4.00pm - close (evening service)
Sunday: 10.00am - 3.30pm (brunch / lunch service)
40 hours a week
- Start date
-
Monday 2 November 2026
- Duration
-
1 year
- 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
Service Support:
Assisting during lunch and dinner service: plating dishes, maintaining a clean section, communicating with the team, and working calmly under pressure.
Food Safety & Allergen Procedures:
Following EHO standards, completing cleaning routines, managing cross‑contamination risks, and learning professional allergen awareness.
Stock & Deliveries:
Helping with deliveries, checking quality, rotating stock, and keeping fridges and dry stores organised.
College Learning & Development:
Completing apprenticeship tasks, attending college days, building a skills portfolio, and receiving mentoring from experienced chefs.
Where you'll work
5 MARKET PLACE
WIRKSWORTH
MATLOCK
DE4 4ET
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
UNIVERSITY OF DERBY
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
During your apprenticeship, as a Commis Chef, you will receive structured, hands‑on training across all areas of a professional kitchen. You will learn by working alongside experienced chefs, gradually building confidence, speed and independence.
Training includes:
Foundational kitchen skills such as knife work, safe food handling, prep techniques, stock rotation and daily hygiene routines.
Cooking and service experience across hot, cold and garnish sections, including roasting, sautéing, frying, baking, making sauces and plating dishes during live service.
Professional kitchen organisation including section setup, cleaning schedules, allergen management, communication, teamwork and maintaining standards during busy periods.
Training is delivered in a supportive, calm environment with regular mentoring, feedback and opportunities to take on more responsibility as skills develop.
Requirements
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
- Problem solving skills
- Presentation skills
- Number skills
- Logical
- Team working
- Creative
- Initiative
About this employer
No.5 Market Place is built on a simple idea: cook well, treat people kindly, and be part of the community we serve.
We believe:
Food should be exciting but accessible
Hospitality should feel genuine, not scripted
Kitchens should be calm, respectful places to learn
Restaurants should contribute to their town, not just trade in it
You’ll see local artwork on our walls, regional producers on our menus, and familiar faces at the tables.
No.5 is a place to eat well, relax, and feel at home, whether you’re joining us for lunch, dinner with friends and family, or celebrating something special.
https://no5marketplace.co.uk/ (opens in new tab)
Company benefits
Uniform Provided - Chef whites and aprons supplied.
Staff Meals - Fresh, seasonal food provided during shifts.
Share of Tips - Access to our fair and transparent tips system, shared across the team.
Supportive Environment - Calm, structured kitchen culture with mentoring from experienced chefs.
Staff Discounts - Discount on food and drink when dining at No.5.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Progression Opportunities - Clear pathway to Chef de Partie roles for committed apprentices.
Ask a question
The contact for this apprenticeship is:
UNIVERSITY OF DERBY
The reference code for this apprenticeship is VAC2000048809.
Apply now
Closes on Thursday 1 October 2026
After signing in, you’ll apply for this apprenticeship on the company's website.