Level 2 Commis Chef Apprenticeship at Roundthorn Country House

Are you passionate about food, eager to learn and ready to start an exciting career in hospitality? At Roundthorn Country House, they are looking for an enthusiastic Apprentice Commis Chef to join their busy and friendly kitchen team.

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

What you'll do at work

Banquet Country House are an award-winning establishment specialising in weddings, celebrations, private functions, conferences, afternoon teas, restaurant dining, and special events. With 10 bedrooms and 5 self-catering apartments, they welcome guests throughout the year and their kitchen is at the heart of creating memorable experiences.

As an Apprentice Commis Chef, you’ll have the opportunity to:

• Assist chefs with food preparation and cooking
• Learn and follow recipes, menus, and portion specifications
• Prepare vegetables, meat, fish, and other ingredients
• Help create food for weddings, banquets, private functions, and hotel dining
• Assist with plating and presentation
• Keep the kitchen, equipment, and workstations clean and organised
• Learn and follow food hygiene, health and safety, and allergen procedures
• Store and handle food safely and correctly
• Work as part of Banquet Country's wider kitchen and hotel team
• Build your skills and take on more responsibility as you progress

You’ll be a great fit if you are:

• Keen to learn and develop new skills
• Passionate about food and interested in cooking
• Hardworking, reliable, and punctual
• A positive team player
• Comfortable working in a busy environment
• Friendly, respectful, and willing to listen and learn
• Happy to get stuck in and help wherever needed
• Committed to completing your apprenticeship and building a career in hospitality

Where you'll work

Roundthorn Country House

Roundthorn Penrith
Cumbria
CA11 8SJ

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

Training provider

THE OPPORTUNITY PROVIDER LTD

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, 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.