Apprentice Commis Chef

About the Role

An exciting opportunity has become available at Pastures Lodge & Hotel in Mexborough for an Apprentice Commis Chef where you will be gaining experience in a busy kitchen working alongside skilled Chefs.

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work:

• Assist with basic food preparation, including chopping, portioning, and preparing ingredients.
• Support chefs during service by following instructions and maintaining high kitchen standards.
• Keep the kitchen clean, organised, and compliant with food hygiene and safety guidelines.
• Work alongside our skilled Chefs to learn core cooking skills, food preparation, hygiene standards, and menu support, building confidence and a strong foundation for your future.

Where you'll work:

Pasture Lodge
Pastures Road
Mexborough
S64 0JJ

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider:

SHEFFIELD COLLEGE, THE

Training course:

Commis chef (level 2)

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 e.g. 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.