Commis Chef Level 2 Apprenticeship
HEYWOOD & BRYETT LTD
West Sussex (BN18 0BJ)
Closes in 23 days (Monday 30 June 2025 at 11:59pm)
Posted on 18 March 2025
Contents
Summary
A superb opportunity has arisen to join a highly motivated professional kitchen in an impressive free house in Ford, near Arundel, West Sussex. Ideally suited to someone wishing to kick start their chef career, this Commis Chef Apprentice role will combine on the job learning with studying to achieve a Level 2 Commis Chef qualification.
- Wage
-
£15,704 a year
Check minimum wage rates (opens in new tab)
Annual
- Training course
- Commis chef (level 2)
- Hours
-
5 days per week including one day a week at Chichester College. Shift work is on a rota and issued 2-3 weeks in advance and will be different shifts between the hours of Monday to Saturday 9am – 8pm and 9am – 4pm on Sunday.
40 hours a week
- Start date
-
Monday 1 September 2025
- 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
The successful applicant will have equal passion towards learning about and producing quality British Pub food while formally learning all aspects of being a chef and gaining all round experience from the existing team. A great entry level to a life as a professional chef this Commis Chef Apprenticeship this is the place to start and will take you to more senior roles such as a Chef de Partie Level 3.
Key Responsibilities include but are not limited to
-Learning the best practices for operating a professional kitchen
-Prepping ingredients and components for our menu
-Cooking and serving modern British classics
-Ensuring the kitchen follows all health and safety requirements including understanding EHO guidelines and maintaining a safe kitchen environment.
-Learning the importance of monitoring and due diligence in the kitchen.
-Mastering food safety, health, and hygiene standards.
-Helping the rest of the team with daily cleaning tasks such as dishwashing and clean stations
-Building a portfolio of work with dishes demonstrating your ability and skills in your daily role
-Weekly attendance at Chichester Catering College during term-time - one full day every week from October 2025 (additional attendance may also be required for English and Maths) as well as occasional attendance at college for workshops and revision
A professional kitchen is a live and busy environment so this role will suit someone who thrives under pressure and strives to deliver excellent results.
Where you'll work
Ship and Anchor Station Road
--
Ford
West Sussex
BN18 0BJ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
CHICHESTER COLLEGE GROUP
Your 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.
Your training plan
Commis Chef Level 2 Apprenticeship. Mentoring and on the job training with colleagues.
Requirements
Desirable qualifications
GCSE in:
- Maths (grade 9-2)
- English (grade 9-2)
Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.
Skills
- Interest in future career
- Experience in food prep
- Kitchen Experience
- Team player
- Hardworking
- Punctual
- Reliable
- Friendly
- Smiley personality
- Conscientious
- Flexible
- Willing to learn
- Works well under pressure
- Takes direction
- Passion for cooking
- Dedicated
- Takes pride in work
- Multi-tasker
Other requirements
Rota’s are issued by Head Chef 2-3 weeks in advance so you need to be prepared to work different shifts between the hours of Monday to Saturday 9am – 8pm and 9am – 4pm on Sunday. Possible cover if kitchen is short staffed due to sickness or uplift in business. Rota’s can be subject to change and lunch breaks will be provided. Attendance at Chichester College will be required so ability to travel will be essential. Location is close to Ford Station and situated by the River Arun. You MUST BE free from full time education to be eligible to apply for an apprenticeship. You MUST BE resident in the UK for a minimum of 3 years prior to the start of learning and have work authorisation for the UK. You MUST BE resident in the area local to the apprenticeship opportunity or be prepared to relocate in time to start employment and study. 18-month apprenticeship (training period) There is a possibility to progress to a Chef de Partie Level 3 Apprenticeship on successful completion of the Commis Chef Level 2.
About this company
Under new management in 2024, our 17th Century pub The Ship & Anchor is one of the oldest pubs in West Sussex and still an independent Free House. Now combing a pretty, friendly well-run campsite and located beside the river Arun with lovely summer walks to Arundel or Littlehampton we are ideally placed to visit all Sussex has to offer.
After this apprenticeship
Potential to move onto a Level 3 Chef De Partie Apprenticeship
Ask a question
The contact for this apprenticeship is:
HEYWOOD & BRYETT LTD
philip bryett
philipofwindsor@outlook.com
The reference code for this apprenticeship is VAC1000310005.
Apply now
Closes in 23 days (Monday 30 June 2025 at 11:59pm)
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