Commis Chef Apprentice

Commis Chef Apprentice

As a Commiss Chef Apprentice, you will gain valuable experience in a professional kitchen, assisting with food preparation, cooking, and kitchen maintenance. You’ll work alongside skilled chefs, learn essential cooking techniques, and develop your culinary expertise through hands-on training.

Wage:
£12,480 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
[Minimum wage rates](opens in new tab)

Training course:
Commiss chef (level 2)
[Understanding apprenticeship levels](opens in new tab)

Hours:
Tuesday - Friday - times to be discussed at interview. 30 hours a week

Start date:
Thursday 1 October 2026

Duration:
1 year

Positions available:
1

What you'll do at work

• Assisting the head chef in the smooth running of the kitchen
• Organising areas in the kitchen
• Fridge freezer management - labelling
• Checking stock and orders
• Keeping every area of the kitchen clean and up to hygiene standards

Where you'll work

Anchor Inn, Ugborough, Devon, PL21 0NG

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

Training provider:
CITY COLLEGE PLYMOUTH

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