Summary
Start your journey at The Bull’s Head! Are you ready to take your culinary journey to the next level working in a busy professional kitchen then this exciting opportunity will combine ‘on the job’ training with studying for you Commis Chef Apprenticeship level 2 qualification. This entry level position will suit anyone aspiring to become a Chef.
Wage
£11,778 a year
Annual
Training course
Commis chef (level 2)
Hours
Week made up of Weekends plus one weekday - Shifts 11am-3pm and 5pm - 9pm plus one day at college per week.
30 hours a week
Start date
Monday 8 September 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
Learn best practice kitchen operations, food safety, and hygiene, how to prepare fresh ingredients, handle invoices, and create authentic pub classics and specials all whilst studying for your Commis Chef Level 2 Apprenticeship.
As apprentice commis chef you will gain hands-on experience and learn the best operational practices in a busy and successful kitchen.
Key Responsibilities:
* Food and Hygiene: Master food safety, health, and hygiene standards.
* Health and Safety: Understand EHO guidelines and maintain a safe kitchen environment.
* Diary Management: Keep a diary for safe and better business practices, including temperature checks, product labels, and lifespans.
* Monitoring and Due Diligence: Learn the importance of monitoring and due diligence in the kitchen.
* Communication and Labelling: Improve your communication skills and learn effective labelling techniques.
* Colour Coordination: Master the art of colour coordination in food prep.
* Fresh Prep: Prepare meat and vegetables from fresh ingredients.
* Invoices and Deliveries: Handle invoices and manage deliveries with traceability.
* Authentic Cuisine: Cook authentic pub classics like fresh cod, burgers, and more.
* Efficiency: Learn to buy products that save time and maximise efficiency for service.
* Menu Preparation: Assist in menu preparation and learn signature dosages.
* Special Dishes: Create specials that highlight unique ingredients, not just to clear stock.
* Stock Taker: Learn stock rotation and manage inventory.
Where you’ll work
The Bulls Head
99 Fishbourne Road West
Chichester
West Sussex
PO19 3JP
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
CHICHESTER COLLEGE GROUP
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
* Hands on mentoring and on the job training with an experienced team
Requirements
Desirable qualifications
GCSE in:
* Maths (grade 9-2)
* English (grade 9-2)
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
* Willingness to learn
* Adaptable
* Flexible
* Team Player
* Takes Direction
* Friendly
* Approachable manner
* Basic knife skills
* Hardworking
* Ambitious
* Punctual
* Basic food preparation
* Resilient
Other requirements
College will be at Chichester Campus so you will need to be able to travel. Work will be at The Spottedf Cow, Selsey Road, Hunston, Chichester, PO20 1PD - This is a rural location so you will need to be able to travel to work You MUST BE free from full time education to be eligible to apply for an apprenticeship. You MUST BE resident in the UK for a minimum of 3 years prior to the start of learning and have work authorisation for the UK. You MUST BE resident in the area local to the apprenticeship opportunity or be prepared to relocate in time to start employment and study. 18-month apprenticeship (training period) including End Point Assessment