Commis Chef Apprenticeship

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

Benefits offered by this job

Free on-site parking

Job summary

The Plume of Feathers apprenticeship in Mitchell, Newquay offers hands-on kitchen experience and day-release training through Cornwall College. You’ll learn all aspects of modern British pub cooking while working across sections, with guidance from the head chef and a focus on food safety and sustainability.

You will train on the job for 40 hours a week, with wages starting at £16,640 in year one, and rises based on age and agreement.

Qualifications

• GCSE Maths or equivalent required.
• On-the-job training with day-release study is provided.
• Apprenticeship leads to further chef qualifications.

Responsibilities

• Prepare vegetables, meat, fish, sauces, garnishes and desserts under chef supervision.
• Cook and present dishes to agreed recipes and standards during service.
• Learn each kitchen section and gradually take responsibility for straightforward tasks.
• Check deliveries, label, date, store and rotate stock correctly.
• Follow hygiene, allergen and food-safety procedures.
• Set up and close down sections and maintain clean work areas.
• Communicate clearly with kitchen and front-of-house teams during busy services.
• Attend day-release training and maintain apprenticeship evidence.

Skills

Creativity

Initiative

Teamwork

Communication

Education

GCSE Maths (grade 3/D)

Job description

Closes in 3 days (Monday 26 October 2026 at 11:59pm)

The Plume of Feathers 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 fast-paced industry.

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 Days to be confirmed, 9.00am (earliest) - 10.00pm (latest).

40 hours a week

Tuesday 5 January 2027

Duration

1 year 6 months

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, meat, fish, sauces, garnishes and desserts under chef supervision
• Cook and present dishes to agreed recipes, portions and standards during service
• Learn each kitchen section and gradually take responsibility for straightforward tasks and orders
• Check deliveries and label, date, store and rotate stock correctly.
• Follow food‑safety, allergen, HACCP, cleaning and personal‑hygiene procedures
• Set up and close down sections and clean equipment and work areas
• Communicate clearly with the kitchen brigade and front‑of‑house team during busy services
• Attend day‑release training, complete off‑the‑job learning and maintain apprenticeship evidence

Where you'll work

MITCHELL
NEWQUAY
TR8 5AX

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.

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

Requirements

GCSE in:

• Maths (grade 3/D)

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

Skills

• Creative
• Initiative

Other requirements

The Plume is in rural Mitchell. There is a nearby bus stop, but services may not suit all evening and weekend shifts, so reliable transport is important. Free on‑site parking is available.

Applicants must also be able to travel to Cornwall College Camborne for day release.

About this employer

• Crowndell Consulting operates two family‑owned hospitality venues in Cornwall: The Plume of Feathers and Lewinnick Lodge.
• The apprentice will train at The Plume, a busy 16th‑century country dining pub with rooms serving modern British pub food with an imaginative twist.
• The kitchen uses fresh, seasonal Cornish produce and offers hands‑on experience across a varied all‑day menu and regular functions.
• Based in Mitchell between Truro and Newquay, just off the A30, with a sister coastal venue in Newquay.

Successful completion can lead to a permanent commis chef or chef de partie opportunity, subject to performance and vacancies. The apprentice may also progress to the Level 3 Chef de Partie apprenticeship and gain experience across The Plume and its sister venue.

The contact for this apprenticeship is:

CORNWALL COLLEGE

The reference code for this apprenticeship isVAC2000058509.