An exciting opportunity to begin your career as a chef at The Kings Head Inn, Brooke

Working alongside our experienced kitchen team, you will learn to prepare and cook fresh, seasonal dishes using quality ingredients, including organic produce supplied by our own Stow Park Farm.

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

Commis chef (level 2)

Hours

• Shifts to be decided, minimum 30-hours per week.
• 30 hours a week

Start date

Thursday 1 October 2026

Duration

2 years

Positions available

1

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

What you'll do at work

The apprentice will work as part of our professional kitchen team, gaining practical experience across all areas of food preparation and service.

Duties will include:

• Preparing fresh ingredients ready for service
• Learning a range of food preparation and cooking techniques
• Assisting chefs with starters, main courses, side dishes and desserts
• Working with fresh, seasonal produce, including organic ingredients supplied by our own Stow Park Farm
• Learning how to prepare and cook meat, fish, vegetables and other ingredients correctly
• Developing knife skills and safe food preparation techniques
• Assisting with the preparation and presentation of dishes to our restaurant standards
• Learning about portion control, minimising food waste and effective use of ingredients
• Maintaining excellent standards of cleanliness and organisation within the kitchen
• Following food hygiene, allergen and health and safety procedures
• Helping receive, check and correctly store deliveries
• Learning how a professional kitchen operates during busy restaurant services
• Working closely with chefs and other members of the team to provide our guests with consistently high-quality food.

The role will provide the apprentice with practical experience in a busy country inn and restaurant while receiving support and training from both The Kings Head Inn and City College Norwich.

Where you'll work

The Kings Head Inn
6 Norwich Road
Brooke Norwich
NR15 1AB

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

Training provider

CITY COLLEGE NORWICH

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 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.