Commis Chef Apprenticeship

The Truffled Hog is looking for a passionate and enthusiastic Commis Chef Apprentice to join our kitchen team. This is an excellent opportunity for someone who is keen to start a career in the hospitality industry, gain valuable hands‑on experience, and work towards a nationally recognised Level 2 Commis Chef Apprenticeship qualification.

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: Typical shift pattern will be: 8.30 am to 4.30 pm over 7 days hours and days to be discussed at interview.

30 hours a week.

1 year

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

• Assisting with the preparation and cooking of fresh food.
• Learning a variety of cooking techniques and food preparation methods.
• Preparing ingredients, including weighing, measuring, and portioning.
• Maintaining high standards of food hygiene and food safety.
• Keeping kitchen workstations clean, organised, and safe.
• Assisting with stock rotation and storage of food products.
• Supporting the team during service periods.
• Learning menu items and presentation standards.
• Reducing food waste and following sustainability practices.
• Working effectively as part of a busy kitchen team.

Where you'll work

28 COLLEGE SQUARE
STOKESLEY
MIDDLESBROUGH
TS9 5DN

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.
• Middlesbrough College
• Day release 1 day per week

Requirements

GCSE in:

• Mathematics (grade 1)

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

Skills

• Creative
• Initiative

About this employer

The Truffled Hog is a welcoming restaurant committed to serving high-quality food and excellent customer service. Using fresh ingredients and a passionate team, we create memorable dining experiences while supporting the development of future hospitality professionals through training and apprenticeship opportunities.

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

A Commis Chef role is all about progression. With time and training, you could move up to:

1st or Senior Commis Chef.
Chef de Partie (section leader).
Sous Chef (second in command).
Head Chef (kitchen leader).
Some chefs specialise – in pastry, butchery, or plant-based cuisine. Others explore food development, private dining, or international opportunities.

Wherever you take it, becoming a commis chef is the start of a rewarding journey.

The contact for this apprenticeship is:

MIDDLESBROUGH COLLEGE

The reference code for this apprenticeship isVAC2000059637.

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