Commis Chef Level 2 Apprenticeship

Summary

This is a great opportunity for an aspiring chef to join a busy brigade in a premier venue in West Sussex. As an Apprentice Commis Chef, you will have the opportunity to work alongside our experienced chefs and learn the art of creating delicious and beautifully presented dishes.

Wage

£15,704 a year

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Annual

Training course

Commis chef (level 2)

Hours

Wednesday-Sunday with shift patterns depending on functions booked. Likely shifts will be 8 working hours 8.00am - 4.30pm / 12noon - 8.30pm / 12.30pm - 9.00pm - 30 minutes break unpaid.

40 hours a week

Start date

Monday 8 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

This apprenticeship is designed to provide you with the skills and knowledge required to excel in the culinary industry and will suit someone with a passion for cooking and a strong desire to pursue a career in the culinary arts. We are looking for someone willing to learn and take direction from experienced chefs, has a strong work ethic and will bring a positive attitude to the kitchen every day.

Key Responsibilities:

Assist in the preparation and cooking of various dishes under the supervision of senior chefs
Learn and apply fundamental cooking techniques and kitchen operations
Maintain high standards of cleanliness and hygiene in the kitchen
Receive training on menu planning, ingredient selection, and food presentation
Help with stock control and inventory management
Ensure compliance with health and safety regulations
Collaborate with the kitchen team to deliver exceptional dining experiences for our guests

Where you'll work

Hammerpond Road
-
Horsham
West Sussex
RH13 6PG

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 plus on the job mentoring with experienced 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

Team Player
Motivated
Hard-working
Attention to detail
Personable
Polite
Punctual Resilience
Positive
Can-do attitude
Pro-active
Smart
Cleanliness
Willingness to learn
Passionate about food
Versatility
Superb communication skills
Adaptable
Basic Food Hygiene
Basic Health and Safety

Other requirements

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) including End Point Assessment Benefits include staff meals on duty and Staff Discounts including at the facility including for wine products. Discounts for golfing and an ability to be involved in other venues in the group. Free teas and coffees. Own form of transportation would be a bonus due to location. Short bike ride from Horsham town. Basic understanding of food hygiene and safety practices needed Hours depend on functions booked with some evenings and weekends

About this company

: Mannings Heath Golf Club is a destination that perfectly blends luxury, relaxation, and adventure. Nestled in the heart of the Sussex countryside, the estate boasts two beautiful golf courses that offer breathtaking views of the rolling hills and tree-lined fairways. Furthermore, wine lovers can indulge in vineyard tours or enjoy tasting award-winning wine from our sister estate Benguela Cove Lagoon Wine Estate in South Africa.

After this apprenticeship

There is the opportunity for progression within the organisation if they possess and display the required skills and qualities for the roles in question.

Ask a question

The contact for this apprenticeship is: