Summary
This is a great opportunity to develop your kitchen skills alongside an experienced team of senior chefs in one of Brighton’s premier restaurants by becoming an Apprentice Commis Chef Level 2. The restaurant has an excellent track record of developing apprentice chefs through to senior positions within the industry.
Wage
£15,704 a year
Annual
Training course
Commis chef (level 2)
Hours
Monday to Sunday - 5 days out of 7 inc one day at college
40 hours a week
Start date
Monday 1 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
Key Responsibilities -Assist the kitchen team with the daily preparation of the ingredients. -Maintain a clean kitchen -Understanding and complying with EHO food safety regulations -Prepare dishes as per the Head Chefs menu guidelines -Work with other chefs to develop restaurant menus including A La Carte, Specials and Bespoke Events -Comply with all Alert 65 guidelines controlling kitchen standards -Learn to store and label foods in line with regulations -Support team members in different sections including hot, cold, pass and dishwash. -Ensure kitchen admin is always up to date such as fridge recording temperatures etc -Control food stock and minimize and record wastage -Understanding all elements of the restaurant’s health and safety procedures the ideal candidate will have a passion for using fresh ingredients and exceptional attention to detail.
Where you’ll work
12B Meeting House Lane, Brighton BN1 1HB, The Rotunda, 65 Kings Road
-
Brighton
East Sussex
BN11NA
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
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
* Interest in future career
* Experience in food prep
* Experience in a kitchen
* Team player
* Hardworking
* Punctual
* Reliable
* Friendly
* Smiley personality
* Conscientious
* Flexible
* Willing to learn
* Takes direction
Other requirements
Attendance at Chichester College will be required so ability to travel will be essential. 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) There is a possibility to progress as a more advanced chef on successful completion of the Commis Chef Level 2 Apprenticeship. Further Information: Apprenticeship National Minimum Wage (ANMW): The National Minimum Wage for Apprentices is £6.40 per hour (As of the 1st April 2024). This is the legal minimum pay per hour applying to 16 to 18 year old apprentices and those aged 19 and over in the first year of their apprenticeship. For apprentices 19 or over who have completed their first year and are continuing their apprenticeship, the National Minimum Wage appropriate to their ages applies.