Summary Kickstart your culinary career at The Black Horse Inn as an Apprentice Chef. Train in a lively kitchen using fresh local produce, guided by an experienced Head Chef. Learn key cooking skills, food safety, and dietary needs – the perfect foundation for a future in professional cookery. Wage £15,704 for your first year, then could increase depending on your age National Minimum Wage rate for apprentices Check minimum wage rates (opens in new tab) Your apprenticeship wage will be reviewed as you learn and develop your skills. Training course Commis chef (level 2) Hours Hours of work can vary slightly, and will be flexible between the opening times of: Wednesday to Saturday: 10.00 – 15.00 and 17.00 – 23.00 Sunday: 10.00 – 16.30 Monday – Closed Tuesday - Closed 40 hours a week Start date Friday 1 August 2025 Duration 1 year 3 months 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 At The Black Horse Inn, we’re a proud family-run pub focused on great hospitality and freshly prepared dishes made with locally sourced ingredients. Every plate is cooked from scratch, and we’re committed to delivering a memorable dining experience. As an Apprentice Chef, you’ll receive one-to-one mentoring and hands-on training, developing a wide range of practical skills in a busy kitchen. With a seasonal and evolving menu, you’ll work on both traditional British favourites and dishes inspired by French cuisine. Your main duties will include: Preparing ingredients and following recipes accurately while maintaining portion control and food hygiene standards Assisting in the cooking and plating of meals to a consistently high standard under the guidance of senior chefs Supporting with daily kitchen operations, including contributing ideas for new dishes and specials Keeping the kitchen clean, tidy, and compliant with safety regulations at all times Recording temperatures, cleaning tasks, and other food safety checks as required Helping manage stock rotation, labelling, and checking deliveries Using knives and kitchen equipment responsibly, ensuring safe practices at all times Working closely with the kitchen team to maintain quality and consistency during busy service Engaging in training sessions to build your culinary knowledge and techniques Maintaining a professional appearance, good hygiene, and a positive attitude Carrying out other general kitchen duties as needed This is a fantastic opportunity to grow your skills in a supportive and professional kitchen environment. Where you'll work MAIN ROAD DONINGTON ON BAIN LOUTH LN11 9TJ Training Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills. College or training organisation TEC PARTNERSHIP Your 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 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. Your training plan Our Commis Chef apprenticeship has a college day-release, which you can attend at The Grimsby Institute (Nuns Corner, Grimsby). You’ll complete master class sessions to learn to cook and prepare a wide range of different dishes, including seafood, offal, game, meat and fish. A dedicated Vocational Trainer will also visit you at work, on average once every 6 weeks, to establish a personal learning and development plan, outlining a schedule of training activities and objectives. You will complete a mixture of on and off the job training, including workshops, face-to-face training and working towards creating a portfolio of relevant practical evidence. You’ll also be supported by the Head Chef and your colleagues at all times, and will be mentored and trained constantly. This type of practical learning is a great way to train to become a Chef, and you’ll learn a huge amount in a short time. You will have a review every 8-12 weeks with your Head Chef and Trainer to discuss your progress. Requirements Desirable qualifications GCSE in: English (grade 3/D) Maths (grade 3/D) Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know. Skills Communication skills Attention to detail Organisation skills Customer care skills Problem solving skills Presentation skills Analytical skills Logical Team working Creative Initiative Keen to learn Awareness of food safety Friendly Talkative Outgoing Genuine interest to be a Chef Smartly presented Other requirements The Black Horse Inn is located in the rural village of Donnington on Bain – Main Road, Donington on Bain, Louth, Lincolnshire, LN11 9TJ. Please check the location and ensure you would be able to reliably travel to and from work on a daily basis. This apprenticeship runs on a day-release model, with one day of college attendance each week (in term-time). Day-release college sessions run from The Grimsby Institute, Nuns Corner, Grimsby, DN34 5BQ. We have a free college bus service, which runs from the following locations - https://grimsby.ac.uk/wp-content/uploads/2025/01/GIFHE-TRANSPORT-TIMETABLE-24.25-MASTER.pdf About this company The Black Horse Inn is a charming 18th-century country pub with rooms, nestled in the picturesque village of Donington on Bain in the heart of the Lincolnshire Wolds (a designated Area of Outstanding Natural Beauty). A family run pub, owned and managed by Adam and Victoria Garnade since 2015, the inn is known for its warm, welcoming atmosphere and strong ties to the local community. Adam, a classically trained chef with experience across the UK and Europe, leads the kitchen with a passion for using fresh, seasonal and locally sourced ingredients. The menu changes regularly and includes daily specials, offering a fantastic opportunity to learn a wide range of techniques and styles. The pub is also known for its excellent real ales and wines, with produce from nine local microbreweries regularly featured. With eight comfortable en-suite rooms, the inn is popular with visitors exploring the area, attending local events, or visiting attractions such as Cadwell Park and Market Rasen Racecourse. The Black Horse prides itself on exceptional food, great service, and a supportive team environment. For an aspiring Chef, this is a fantastic opportunity to train under an experienced Head Chef and become part of a close-knit, passionate team in a thriving rural business. http://blackhorse-donington.co.uk/ (opens in new tab) After this apprenticeship This apprenticeship programme provides a fantastic opportunity for apprentices to build a strong foundation of practical cookery skills. The apprenticeship will lead to a permanent job role for the right candidates. Ask a question The contact for this apprenticeship is: TEC PARTNERSHIP myapprenticeship@grimsby.ac.uk The reference code for this apprenticeship is VAC1000326449.