Commis Chef Apprentice

Middlesbrough College Group; Whitby; Hybrid; GBP 12,000 - 18,000; Part time

Job summary

Middlesbrough College Group is offering a Commis Chef apprenticeship at The Eskdale, Whitby. You will train under experienced chefs, gaining Level 2 Commis Chef qualification. The role is 30 hours per week, with shift patterns discussed at interview, and a 1-year duration.

The apprenticeship emphasizes hands-on learning on the job, kitchen safety, and following recipes and hygiene practices to deliver quality meals.

Qualifications

• Customer-facing role skills required.
• GCSE Maths and English at grade 2 or equivalent.
• Apprenticeship focus on hands-on kitchen training.

Responsibilities

• Prepare vegetables, salads, fish and meat.
• Make sauces, soups and dressings.
• Cook meals and plate up.
• Follow recipes and menu specifications.
• Shadow head chefs and maintain cleanliness.

Skills

Customer care skills

Education

GCSE Maths & English

Job description

Closes in 22 days (Friday 23 October 2026 at 11:59pm)

The Eskdale have a fantastic opportunity for an enthusiastic individual who would like to train as a Commis Chef with fully trained Chefs. You will be joining a fabulous team in a good working environment which is owner lead. You will be encouraged to bring your own ideas to the team. The successful candidate will gain Level 2 Commis Chef.

Hours Typical shift pattern, hours and days to be discussed at interview. Opening times for kitchen Monday - Saturday 12.00am - 8.00pm. Opening times for the kitchen - Sunday 12.00pm - 3.00pm. Must be flexible to meet the needs of the business.

30 hours a week

Friday 30 October 2026

Duration

1 year

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

• Prepare vegetables, salads, fish and meat
• Making sauces, soups and salad dressing
• Cooking meals and plating up
• Following recipes and menu specifications
• Shadowing head chefs
• Cleanliness within the kitchen
• Making fresh homemade pies, bread, lasagnes and desserts
• To assist in ensuring both catering facilities are fully compliant with the Food Hygiene and Safety Legislation

Where you'll work

THE ESKDALE
STATION ROAD
CASTLETON
WHITBY
YO21 2EU

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.
• Day Release one day per week
• Middlesbrough College

Requirements

GCSE in:

Maths and English (grade 2)

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

Other requirements

This vacancy is to start immediately, therefore you must be available to start before applying. All closing, interview and start dates are subject to change and may close early if sufficient applications are received. Please ensure you apply early to avoid disappointment. Northern Skills will check candidates' eligibility prior to any interviews.

About this employer

A traditional country pub with real ales and quality foodNow after a substantial refurbishment we present a traditional country setting with real ales, pub food and the Restaurant 1865, all of which showcase the best local produce the National Park has to offer. We also have a sizable beer garden where you can just sit and enjoy the breath‑taking surroundings while the river bubbles away in the background.We are proud to have been awarded the Michelin Guide for 2020, 2021 and 2023. We were awarded the Travellers choice award in 2022, the Good Food Guide Award and the Diners Choice Award in 2022.

Depending on the circumstances of the business, upon completion of the apprenticeship programme there could be a potential position of employment available.

The contact for this apprenticeship is:

MIDDLESBROUGH COLLEGE

The reference code for this apprenticeship isVAC2000055013.