Commis Chef Level 2 Apprenticeship

Summary

This is a great opportunity to develop your kitchen skills alongside an experienced team of senior chefs in one of Brighton’s premier restaurants by becoming an Apprentice Commis Chef Level 2. The restaurant has an excellent track record of developing apprentice chefs through to senior positions within the industry.

Wage

£15,704 a year

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Annual

Training course

Commis chef (level 2)

Hours

Monday to Sunday - 5 days out of 7 inc one day at college

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

Key Responsibilities -Assist the kitchen team with the daily preparation of the ingredients. -Maintain a clean kitchen -Understanding and complying with EHO food safety regulations -Prepare dishes as per the Head Chefs menu guidelines -Work with other chefs to develop restaurant menus including A La Carte, Specials and Bespoke Events -Comply with all Alert 65 guidelines controlling kitchen standards -Learn to store and label foods in line with regulations -Support team members in different sections including hot, cold, pass and dishwash. -Ensure kitchen admin is always up to date such as fridge recording temperatures etc -Control food stock and minimize and record wastage -Understanding all elements of the restaurant’s health and safety procedures the ideal candidate will have a passion for using fresh ingredients and exceptional attention to detail.

Where you'll work

12B Meeting House Lane, Brighton BN1 1HB , The Rotunda , 65 Kings Road
-
Brighton
East Sussex
BN11NA

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

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
Experience in a kitchen
Team player
Hardworking
Punctual
Reliable
Friendly
Smiley personality
Conscientious
Flexible
Willing to learn
Takes direction

Other requirements

Attendance at Chichester College will be required so ability to travel will be essential. 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 as a more advanced chef on successful completion of the Commis Chef Level 2 Apprenticeship. Further Information: Apprenticeship National Minimum Wage (ANMW): The National Minimum Wage for Apprentices is £6.40 per hour (As of the 1st April 2024). This is the legal minimum pay per hour applying to 16 to 18 year old apprentices and those aged 19 and over in the first year of their apprenticeship. For apprentices 19 or over who have completed their first year and are continuing their apprenticeship, the National Minimum Wage appropriate to their ages applies.

About this company

Since opening our first Brighton restaurant in 2006, Riddle and Finns Champagne and Oyster Bars have become established as a premier destination for lovers of seafood on the south coast. Our friendly, experienced hosts ensure you enjoy a relaxed and distinct dining experience.

After this apprenticeship

There is a possibility to progress as a more advanced chef on successful completion of the Commis Chef Level 2 Apprenticeship.

Ask a question

The contact for this apprenticeship is: