Summary
The Bell In at Pensax is offering the opportunity to train as a commis chef in a friendly supportive environment and develop knowledge, skills and behaviours over the course of apprenticeship. The pub is proud to serve locally sourced produce and a wide selection of great ales.
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
Hours around opening times of Monday: 5pm - 8.30pm, Tuesday: 5pm - 8.30pm, Wednesday: 12 - 3pm; 5pm - 8.30pm, Thursday: 12 - 3pm; 5pm - 8.30pm, Friday: 12 - 3pm; 5pm - 8.30pm and Saturday: 12 - 3pm; 5pm - 8.30pm
40 hours a week
Start date
Thursday 1 May 2025
Duration
1 year 6 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
* Kitchen tasks, peeling, storing, cleaning, preparing
* Learning how to present dishes
* Helping in preparation of desserts and pastries
* Making, stocks, soups and sauces
* Fridge management
* Receiving and storing provisions
* All cleaning tasks
Where you’ll work
BELL INN HOUSE
PENSAX
ABBERLEY
WORCESTER
WR6 6AE
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
HEART OF WORCESTERSHIRE COLLEGE
Your training course
Commis chef (level 2)
Equal to GCSE
Course contents
* Contribute to reviewing and refreshing menus in line with business and customer requirements
* Use technology for the development and production of dishes and menu items in line with business procedures and guidelines to achieve the best result
* Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
* Prioritise tasks, ensuring food items meet the required quality standard and in the required time frame
* Measure dish ingredients and portion sizes accurately
* Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements
* Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and finishing food
* Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer
* Apply correct preparation and selection methods when using fresh produce in dishes
* Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
* Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
* Work with others to ensure dishes produced are of high quality, delivered on time and to the standard required
* Choose methods of communication that achieve effective team working
* Develop own skills and knowledge through training and experiences
* Deal with team challenges and problems constructively to drive a positive outcome
* Effectively manage resources to meet specifications and control waste
* Follow safe systems of work reporting risks in the appropriate manner
* Contribute to reviewing and refreshing menus in line with business and customer requirements
* Use technology for the development and production of dishes and menu items in line with business procedures and guidelines to achieve the best result
* Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
* Prioritise tasks, ensuring food items meet the required quality standard and in the required time frame
* Measure dish ingredients and portion sizes accurately
* Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements
* Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and finishing food
* Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer
* Apply correct preparation and selection methods when using fresh produce in dishes
* Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
* Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
* Work with others to ensure dishes produced are of high quality, delivered on time and to the standard required
* Choose methods of communication that achieve effective team working
* Develop own skills and knowledge through training and experiences
* Deal with team challenges and problems constructively to drive a positive outcome
* Effectively manage resources to meet specifications and control waste
* Follow safe systems of work reporting risks in the appropriate manner
Your training plan
* Commis Chef Level 2 Apprenticeship Standard
* College Day Release is in Worcester
Requirements
Essential qualifications
GCSE in:
* Math and English (grade 2)
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
* Team working
* Creative
* Initiative
* Non judgemental
* Patience
Other requirements
College Day Release is in Worcester and is a mandatory part of the apprenticeship.