Summary
This is an exciting opportunity for an aspiring chef to begin their culinary career within our hotel’s professional kitchen. As a Commis Chef Apprentice, you will receive hands-on training from experienced chefs while gaining industry-recognised qualifications
Wage
£15,704 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
Training course
Commis chef (level 2)
Hours
40 Hours p/w - shifts to be confirmed at a later date.
40 hours a week
Start date
Thursday 12 March 2026
Duration
1 year
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
* Assist in food preparation under the supervision of senior
chefs
* Maintain cleanliness and organisation of the kitchen area
* Follow hygiene and safety regulations at all times
* Learn and apply basic cooking techniques and recipes
* Store ingredients properly and check stock levels
* Support with plating and garnishing dishes
Where you'll work
GULWORTHY
TAVISTOCK
PL19 8JD
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
CITY COLLEGE PLYMOUTH
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.
* 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.
Training schedule
One day at the college and 4 days with employer.
Requirements
Desirable qualifications
GCSE in:
* English (grade 4 or Above)
* Maths (grade 4 or Above)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
* Communication skills
* Attention to detail
* Organisation skills
* Customer care skills
* Problem solving skills
* Presentation skills
* Logical
* Team working
* Creative
* Initiative
* Non judgemental
* Patience