Commis Chef Level 2 Apprenticeship

Summary

This is a superb opportunity for someone with a passion for cooking and attention to detail to work alongside an experienced brigade as an Apprentice Commis Chef whilst studying for their Commis Chef Level 2 Apprenticeship. An ideal entry level position for anyone looking to build a career in a professional kitchen.

Wage

£11,778 a year

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Annual

Training course

Commis chef (level 2)

Hours

3Shift pattern will be agreed with the successful candidate. Wednesday to Sunday shifts will apply including weekends and mid-week evening shifts and one day college attendance.

30 hours a week

Start date

Monday 28 July 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

As an Apprentice Chef, your main duties would include assisting the kitchen team with the daily preparation of the ingredients. You will learn to improve your knife skills and knowledge with food.

Key Responsibilities

-Prepare all dishes as per the Head chefs menu guidelines
-Work with the other chefs to develop all elements of the restaurant’s menus
-Store and label all foods in line with regulations
-Support all team members on their duties - hot section, cold section, pass and dishwash.
-Ensure all admin in kitchen always up to date, such as fridge recording temperatures, etc.
-Control food stock, minimize and record wastage -Support senior chefs in the stock control
-Learn and practice good storage management systems within the kitchen.
-Maintaining a clean kitchen and complying with all EHO food safety regulations.
-Understanding all elements of the restaurant’s health and safety procedures If you are eager to learn, dedicated and professional in your approach and prepared to work hard, this could be the ideal role for you.

Where you'll work

The Jolly Tanners Handcross Rd, Staplefield
-
Haywards Heath
West Sussex
RH17 6EF

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, Coaching and mentoring with experienced colleagues.

Requirements

Desirable qualifications

GCSE in:

Maths (grade 9-2)
English (grade 9-5)

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

Good practical ability
Hard-working
A good team player
Self-motivated
Willingness to learn
Punctual
Reliable
Friendly
Self-starter
Flexibility
Willing to learn
Conscientious
Attention to detail
Works well under pressure
Time management
Enthusiastic
Committed
Personable
Great attitude

Other requirements

Employer location is Haywards Heath and college will be at Chichester Campus so you will need to be able to travel. This role will be recruited for an immediate start although learning will not commence until October 2025. This role involves evening and weekend shifts as standard so the successful candidate will need to have flexibility to work required shifts between Wednesday and Sunday each week. 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 the end point assessment. Please only apply if you are committed to completing the program

About this company

A key part of Staplefield’s history, the Jolly Tanners was built in 1684 as a coaching inn, offering a stop for travellers on the 7-hour journey from London to Brighton. Today, it continues that warm hospitality with Sussex ales, local wines, and locally sourced food. Over the past year, it has been renovated, adding a bright orangery and a more accessible bar, while preserving the original lounge’s cosy fireplaces and exposed beams. The revamped garden now has a family-friendly area, and the stretch tent provides year-round outdoor comfort.

After this apprenticeship

On successful completion of the apprenticeship there would be possible progression for the right candidate within the team.

Ask a question

The contact for this apprenticeship is: