Commis Chef Apprentice
ApprenticeMark Your Interest
Commis Chef Apprentice
Type: Apprentice
Location: Truro (TR1 3DR)
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
Duties will include but are not limited to:
- Preparing ingredients, sauces, seasonings and other food items for our varied meals
- Supporting the head chef and wider kitchen team with food preparation
- Helping with crucial kitchen tasks such as cleanliness and food hygiene standards
- Developing your culinary experience to be able to eventually input ideas into our seasonal menu
- Monitoring stock levels
- Working as part of a team
- Tracking and managing food waste
Where you’ll work
Cathedral View House
Kenwyn Church Road
Truro
TR1 3DR
Check your travel to work
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
CORNWALL COLLEGE
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.
Training schedule
- You will be working towards a Level 2 Commis Chef Apprenticeship Standard
- You will receive on and off the job training and support from an assessor and an Apprenticeship Advisor
- You will be required to attend Cornwall College St Austell or Camborne on a weekly basis as part of the apprenticeship training
Requirements
Desirable qualifications
GCSE in:
- English (grade D/3)
- Maths (grade D/3)
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
- Number skills
- Logical
- Team working
- Creative
- Initiative
- Non judgemental
- Patience
Other requirements
Onsite car park_x000d_
_x000d_
Flexibility required for working week, various shift patterns available. usual working week Sunday to Friday (Monday at College)_x000d_
_x000d_
English and Maths GCSEs preferred but not essential for 19+ for the right candidate_x000d_
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Under 18s without a Grade C/4 GCSE in Maths and English must be willing to work towards functional skills as part of their apprenticeship.
About this employer
We provide delicious home cooked meals for our residents using fresh seasonal vegetables and produce. Excellent varied meals served in either our large and spacious dining room or the conservatory. Our cooks provide excellent varied meals using fresh seasonal vegetables and produce for delicious home baking. Special diets are catered for. All meals are served in the large spacious dining room with adjoining conservatory overlooking the garden or in the residents room. Our organisation strives to provide high level of professional skill in a homely environment. Easily found near the city of Truro, only three quarters of a mile, set in 2 acres of beautiful gardens.
http://www.cathedralviewcare.co.uk (opens in new tab)
Company benefits
Lovely working environment.
Light meals available during long shifts.
Teas and coffees available on shift.
⚠ Disclaimer: This job listing is aggregated from a third-party provider and may have closed earlier than stated. Job listings are automatically updated, but availability may change. For the latest updates, visit the employer’s website or browse similar roles on our platform.
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