Commis Chef Apprentice

The Cornwall College Group; Bodieve; Remote; GBP 15,000 - 18,000; Full time

Job summary

The Tiny Thai is seeking a motivated Commis Chef Apprentice to join their team in Wadebridge. You will learn on the job, assisting with authentic Thai dishes, handling fresh ingredients and maintaining kitchen hygiene.

The role involves shift work, including evenings and weekends, with hands-on training and progression to higher-level chef apprenticeships. You will study on-the-job, develop knife skills, learn safety procedures and become part of a busy kitchen team delivering high-quality Thai

Qualifications

• GCSE Maths required (grade 3).
• Apprenticeship in Thai cuisine is an opportunity; commitment to learning on the job.

Responsibilities

• Assisting experienced chefs with preparation and cooking authentic Thai dishes.
• Preparing fresh ingredients: washing, peeling, chopping, portioning and storing safely.
• Learning essential kitchen skills: knife handling, food preparation, cooking methods and portion control.
• Supporting service during busy periods to deliver high-quality food efficiently.
• Learning food hygiene, allergen awareness, temperature control and stock rotation.
• Maintaining a clean, safe kitchen and assisting with stock checks and waste reduction.

Skills

Customer care

Logical

Creative

Initiative

Non judgemental

Education

GCSE Maths

Job description

Closes in 18 days (Monday 23 November 2026 at 11:59pm)

The Tiny Thai are seeking a motivated and passionate individual to join their team as a Commis Chef Apprentice. This is an exciting opportunity to get an insight into the industry and develop new skills.

Wage

£16,640 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Minimum wage rates (opens in new tab)

Hours

Your hours will be on a rota consisting of daytime, evening, weekend and weekday hours, from 10:00 to 22:00

40 hours a week

Monday 18 January 2027

Duration

1 year 6 months

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

Responsibilities within the role will include:

• Assisting experienced chefs with the preparation and cooking of authentic Thai dishes, learning traditional ingredients, flavours, techniques and recipes
• Preparing fresh ingredients, including washing, peeling, chopping, portioning and storing vegetables, meat, fish, and other ingredients safely
• Learning essential kitchen skills, including knife handling, food preparation, cooking methods, presentation and maintaining consistent portion sizes
• Supporting the preparation and service of dishes during busy restaurant periods, working as part of a team to deliver high-quality food efficiently
• Learning about food hygiene, food safety, allergen awareness, temperature control, stock rotation and safe food storage
• Helping maintain a clean, organised and safe kitchen, including cleaning workstations, equipment and utensils in accordance with hygiene procedures
• Assisting with stock checks, deliveries, date labelling, ingredient rotation and reducing food waste
• Learning how to follow recipes, prepare dishes to the restaurants standards and maintain consistency in taste, quality and presentation
• Developing teamwork, communication, time management and problem‑solving skills while working towards a recognised chef apprenticeship qualification
• Gradually taking on more responsibility as skills and confidence develop, with training and supervision from experience kitchen staff

Where you\'ll work

1A
Molesworth Street
Wadebridge
PL27 7DA

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Follows equity, diversity and inclusion legislation and organisational policies.

You will be required to travel once a week to Cornwall College, St Austell or Cornwall College, Camborne.

Requirements

GCSE in:

• Maths (grade 3)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

• Customer care skills
• Logical
• Creative
• Initiative
• Non judgemental

Other requirements

• Work is shift-based, including evenings, weekends and bank holidays
• The role involves long periods on your feet, in a hot and fast paced environment
• Late finishes
• Uniform is provided
• Must be an interest in learning about Thai food

About this employer

The Tiny Thai is an independent Thai restaurant specialising in authentic, modern Thai street food. We offer freshly prepared Thai dishes in a welcoming, relaxed environment, combining traditional Thai flavours with a contemporary dining experience.

Upon completion of the apprenticeship, there may be opportunities to grow within the business and progress to a higher-level apprenticeship

The contact for this apprenticeship is:

CORNWALL COLLEGE

Leanne McNally

The reference code for this apprenticeship isVAC2000060980.