Commis Chef apprentice

The Cornwall College Group; Callington; Remote; GBP 11,000 - 14,000; Full time

Job summary

The Manor House Inn in Callington is offering an apprenticeship as a Commis Chef. You will gain hands-on experience while studying for a Level 2 Commis Chef apprenticeship, with on- and off-the-job training provided.

The role starts with a salary of £12,480 in the first year and hours vary through the week, with up to 35 hours per week. Wage details refer to the National Minimum Wage for apprentices, and progression to a permanent role may follow successful completion.

Qualifications

• GCSE in Maths required.
• Level 2 Commis Chef apprenticeship standard in progress.
• Own transport essential due to remote location.

Responsibilities

• Managing food orders
• Demonstrating basic knife skills
• Preparing a range of food types
• Complying with health and safety in relation to food preparation
• Working both within a team and independently during service
• Managing, stocking and rotating larders
• Maintaining cleanliness within the kitchen

Skills

Knife skills

Food preparation

Hygiene & food safety

Portion control

Teamwork

Time management

Education

GCSE Maths (grade 3)

Job description

The Manor House Inn are offering an exciting opportunity to join their team as a Commis Chef apprentice. Gain the knowledge, skills and behaviours to kickstart your career in this exciting industry.

Wage

£12,480 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 Shifts will vary, Tuesday to Saturday, between 10.00am to 2.30pm and 5.00pm to 10.00pm. Sunday, 10.00am to 5.00pm. Up to 35 hours per week.

30 hours a week

Monday 11 January 2027

Duration

1 year 3 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

Duties will include:

• Managing food orders
• Demonstrating basic knife skills
• Preparing a range of food types
• Complying with health and safety in relation to food preparation
• Working both within a team and independently during service
• Managing, stocking and rotating larders
• Maintaining cleanliness within the kitchen

Where you'll work

THE MANOR HOUSE INN
RILLA MILL
CALLINGTON
PL17 7NT

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.
• 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.
• 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.
• 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 one day per week as part of the apprenticeship training

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

• Logical
• Creative
• Initiative
• Non judgemental

Other requirements

• Own transport is essential due to remote location and getting to and from St Austell College

About this employer

At the Manor House Inn we are open 7 days a week, serving food 6 days a week, Tuesday to Saturday at both lunch time and in the evenings, plus a Sunday carvery every Sunday lunchtime from 12-3.

Our head chef, Joss, has over 15 years experience and has worked his from kitchen porter to head chef and owner. Joss prides himself on making everything from scratch, even condiments such as mayonnaise.

Our menu is a mixture of pub classics and modern interpretations of dishes from all around the world. The menu is available as both inhouse and takeaway options.

• Opportunities may be available to progress to a Chef de Partie role
• Following successful completion of this apprenticeship, you may be offered a permanent position

The contact for this apprenticeship is:

CORNWALL COLLEGE

The reference code for this apprenticeship isVAC2000057651.