Commis Chef Apprentice – Level 2

This apprenticeship offers the chance to learn professional kitchen skills in a busy, fast‑paced restaurant environment. You’ll work closely with our chefs, gaining experience across all sections of the kitchen. An excellent opportunity to build a long‑term career in hospitality and develop strong culinary foundations.

Hours: Shifts spread across 7 days depending on production needs, plus 1 day per week at college. Shift pattern/timings to be agreed with the employer and may be subject to change depending on events. 36 hours 30 minutes a week.

Duration: 1 year.

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work:

• The apprentice will be part of the kitchen team, learning how a professional restaurant operates day‑to‑day.
• Training will combine hands‑on cooking, food preparation, and structured learning time, with responsibilities increasing as skills develop.
• Typical tasks include:
• Preparing ingredients, basic dishes and mise en place across different kitchen sections.
• Assisting chefs during service, plating dishes and maintaining high presentation standards.
• Learning core cooking techniques such as knife skills, sauces, stocks, grilling, frying and baking.
• Following food‑safety, hygiene and allergen procedures to maintain a safe working environment.
• Supporting general kitchen operations, including cleaning, organising equipment and managing stock rotation.

Where you'll work:

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

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 e.g. 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.

The apprentice will work towards the Level 2 Commis Chef Apprenticeship, delivered through Coastland College. This includes structured off‑the‑job learning alongside practical experience in the restaurant kitchen, covering cooking methods, food preparation, nutrition, allergens, kitchen operations and professional standards. On completion, the apprentice will achieve a Commis Chef apprenticeship certificate, recognised across the hospitality industry and providing a strong foundation for future progression into chef de partie roles and beyond.

Requirements:

• GCSE in Maths (grade 4).
• Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

About this employer:

Rise Café Bar is a modern, vibrant café‑bar located in the heart of West Bay, Dorset, set right on the water where the River Brit meets the harbour. We serve “good mood food” all day, from breakfast through to evening service, alongside craft beers, cocktails and a relaxed, welcoming atmosphere. Our location on the little island just over the bridge makes us a popular spot for locals, visitors and holidaymakers alike.

The kitchen team works across a varied menu with fresh, seasonal dishes, giving apprentices the chance to learn a wide range of skills in a busy, professional environment. As part of a growing hospitality group, we offer a supportive place to learn, develop confidence and build a long‑term career in the industry. Apprentices at Rise Café Bar become part of a friendly, motivated team that values quality, consistency and a genuine passion for great food.

After this apprenticeship:

Following completion of the apprenticeship, the right candidate may be taken on as a permanent member of staff.