Level 2 Commis Chef Apprenticeship with The Stanhope Arms, Brasted - The Stanhope Arms

As an Apprentice Commis Chef you are on the first rung of the ladder to becoming a great chef.

Working as a commis chef is a great way of getting started in a kitchen; A primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. The learning journey of a chef will vary considerably from one individual to the next; however, it is the range of experiences in the basics gained in this role which provide the opportunities to progress to any future senior chef role.

You will:

-Experience everything in professional kitchen life and learn the importance of every kitchen support staff role.

-Receive training on the importance of health and safety and food safety in the kitchen

-learn how to manage the challenges of a busy service time.

-Receive practical and essential chef skills such as knife handling and uses, using kitchen equipment, food preparation, cooking and stock control

-Gain confidence and knowledge to create your own recipes with the support of more experienced members of the team.

-Assist with safe storage of deliveries

-Prepare fresh ingredients for cooking according to recipes/menu

-Test foods to ensure proper preparation and temperature

-Operate kitchen equipment safely and responsibly

-Ensure the proper sanitation and cleanliness of surfaces and storage containers

-Assist with cleaning of all kitchen areas


Each apprentice will have their own mentor, who are senior Chefs within the venue.


This is a full time role in the culinary team and will involve working some evenings, weekends and bank holidays. Throughout your training you will be under supervision of passionate chefs. You will be working 5 days a week although time is given for training through workshops, supplier visits, master classes etc

As a valued member of our team, you will arrive at work, enjoy a coffee with your line manager and plan the daily menu including specials and work out who will be doing what. There may be local and seasonal ingredients brought to us by the local butchers and farmers and you may be asked to help create a daily special using these.

During the day, there will be regular contact and support from your manager as well as the pub manager and the pub owner and these too will be involved in your training and development.

There will be no typical day – every day is a new challenge and as part of our team, you will be involved in providing great food and a wonderful customer experience


This is the opportunity to get a fantastic grounding in everything you will need skill wise, to launch a culinary career.


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