Work with us

About this job

Commis Chef in collaboration with Highbury College

5 days a week, includes some evenings and weekends

This will be your opportunity to kick off a rewarding career with our long-standing Head Chef. Our menu is varied and everything is made fresh. It’s a fast-paced environment so enthusiasm and a willingness to learn is a must! We aim to go above and beyond for every customer so you must envisage this ethos.

General role of the Commis Chef is to assist the Chef de Partie and on a daily basis includes but is not exclusive to;

• Preparing vegetables, fish, meats and poultry and generally assisting in the food preparation process
• Preparing batch recipes
• Assisting in the pastry section
• Assisting the breakfast chef
• Cooking and preparing different elements of our dishes
• Maintaining a high standard of food hygiene and health & safety
• Maintaining stock rotation and assisting in maintaining the stock management system

In some instances, such as some butchery and fish preparation we rely on our suppliers, therefore we would arrange for additional training with them where necessary, so there will be a requirement to travel.

Apprenticeship will be offered on completion of the probationary period lasting 3 months.

Desired qualifications

GCSE 9-2/A*-E in English and maths or Functional Skills Level 1 in both.

• If you wish to progress to Level 3 Chef de Partie you will need to already have GCSE 9-4/A*-C in English and maths or Functional Skills Level 2 in both OR do maths and English to GCSE 4/Functional Skills Level 2 during the Level 2 Commis Chef apprenticeship.

What does the programme include?

This apprenticeship has been designed to develop the apprentice into the role of Commis Chef. The most important part of the role is developing the preparation of food and carrying out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen.

Typically during this 13-month programme, the apprentice will develop skills in team work, communication and business costings. Students will learn and master recognising and understanding sources and quality points of common food groups and commodities, recognise how technology supports the development and production of dishes and menu items in the kitchen and understand how personal and team performance impact on the successful production of dishes and menu items.
The apprentice will be assessed to the apprenticeship standard using four complementary assessment methods. The assessment is synoptic i.e. takes a view of the overall performance of the apprentice in their job role. The assessment activities will be completed by the independent end assessor by an on demand test, practical observations, culinary challenge observation and professional discussion.

What attendance is required?

Monthly attendance at college during term-time, in class for one full day and attendance to English and Maths is essential if required. Additional attendance at college may be required for workshops and revision sessions. Attendance will be continuously monitored for college and employment.

Regular meetings with your trainer and employer, to discuss progress and ensure timely completion of all elements of the apprenticeship. These meetings may take place in college or in the workplace.
The apprentice will take responsibility for studying for the exams and gathering evidence and completing the portfolio of work, whilst in the workplace. The employer is responsible for managing the apprentice, supporting and mentoring throughout the apprenticeship, and liaising with the tutor on a regular basis. The training provider will supervise and support progress in developing the portfolio and support the apprentice in preparation for the synoptic case study exam.
It is a Government requirement for you to spend 20% of your apprenticeship working towards your “Off the Job Learning” – off the job learning can consist of college attendance, homework/coursework, project related work, employer training, mentoring, and coaching – plus a number of other tasks (more information can be shared).

Learning and assessment

Apprentices will be taught by a fully qualified, experienced trainer in the classroom/kitchen, using a range of resources, including text books, demonstrations, practical tasks, and eLearning. Apprentices will have access to the college’s own Virtual Learning Environment, OneFile, and will be expected to complete off the job study for at least six hours per week. Apprentices are assessed by an external examiner at the end of their programme to achieve the Level 2 Commis Chef Apprenticeship.
Apprentices build a portfolio of work and workplace trainer will be in regular contact to provide support, and to arrange on-site visits to observe the apprentices’ ability and skills in their daily role. It is important for the apprentice to take ownership of their own learning by seeking out opportunities to gain new skills on the job with the employer. The apprentice’s final grade will be determined by collective performance in the assessments in the endpoint assessment.

1. On-Demand Test
2. Practical Observation
3. Culinary Challenge
4. Professional Discussion (Apprentice to demonstrate that they can apply the broad range of knowledge, skills, and behaviours in the Standard).

Future prospects

There is a 3 month probationary period initially, once this is successfully met the apprenticeship will start. You can progress onto the Level 3 Chef de Partie if the business needs allow.

About this job

Minimum age of 16 years.
Previous experience is not necessary as full training can be provided.

Hours: Evenings & Weekends

Please email bookings@the-seal.com with a CV attached in PDF if possible.

About this job

Minimum age of 18 years.

Previous experience is not necessary as full training can be provided.

Hours: Evenings & Weekends

Please email a CV to bookings@the-seal.com