As a Commis Chef Apprentice at Le Petit Vert, you’ll gain a truly well-rounded chef experience. While the restaurant itself is proudly vegetarian and plant-based, your apprenticeship training with Nottingham College will also cover classical and contemporary cooking techniques, including meat and fish, ensuring you leave with a full spectrum of culinary skills. This means you’ll not only specialise in the exciting world of vegetarian and vegan cuisine, which is becoming more and more popular, but also develop a broader palate and skillset that can take you anywhere in your chef career.
This role is perfect for someone looking to build a solid foundation in professional cookery, while also having the chance to shine creatively in a kitchen that celebrates sustainability, seasonality, and flavour. You’ll have the opportunity to work across a wide variety of dishes, from brunch favourites to inventive small plates, and contribute to menus that change with the seasons.
Your responsibilities will include:
Prepping and organising ingredients for both brunch and evening service
Assisting with cooking, plating, and presentation of dishes to a high standard
Supporting stock control, ordering, and rotation of produce
Learning and applying techniques to minimise waste and support a zero-waste kitchen ethos
Maintaining the highest standards of cleanliness, food hygiene, and health & safety protocols
Supporting with menu development, helping to create seasonal, sustainable vegetarian dishes that appeal to a wide audience
Working with a variety of cooking methods and equipment to build a versatile skillset
Collaborating with the kitchen team to ensure smooth service and consistency
Developing confidence in customer awareness by understanding dietary needs, allergies, and preferences
Taking part in college-led training to gain additional knowledge of classical cookery, including meat and fish preparation, to round out your apprenticeship experience
Training:Commis Chef Apprenticeship – Level 2
Commis Chef / Skills England
Apprenticeship Standard: Commis Chef Level 2
Functional Skills: English and maths will be provided if not already achieved
Duration: 12months minimum, plus time for End Point Assessment (EPA)
Training Delivery: Weekly College Attendance – one day per month at Nottingham City Hub Campus
This apprenticeship is designed for individuals starting their culinary journey. As a Commis Chef, you will learn how to prepare food and carry out basic cooking tasks across all sections of a professional kitchen, under the supervision of experienced chefs
Please note that, as this is an apprenticeship standard, you will be required to complete an End Point Assessment to successfully achieve the qualification.
Training Outcome:Potential opportunity for a permanent role within the company following successful completion of the apprenticeship.Employer Description:Le Petit Vert is a vibrant all-day bistro and café located in Farnsfield, founded by James and Jennifer Aspell. With a charming French-inspired atmosphere, the café offers a fully vegetarian menu where every dish can be made vegan. Sustainability is at the heart of everything they do, with a focus on zero-waste cooking and seasonal, locally sourced ingredients. More than just a culinary destination, Le Petit Vert has become a beloved community hub, embraced by locals for its laid-back vibe and friendly service. The interior blends vintage French flair with thoughtful personal touches, including marble-topped tables and retro posters adding warmth and character to the space. Ethical sourcing and plant-based innovation define their kitchen, making Le Petit Vert a standout example of conscious hospitality in the East Midlands.Working Hours :Variety of Shifts between opening hours:
Mon & Wed
8:30am - 4:00pm
Closed Tuesday
Thurs, Fri, Sat
9:00am – 10:00pm
Sunday 10:00am – 4:00pm.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Logical,Team working,Creative,Initiative,Patience....Read more...
As a Commis Chef Apprentice, you will work closely with the Head Chef and Sous Chef to develop your culinary skills and gain a thorough understanding of a fast-paced kitchen environment
This role provides hands-on experience and training, preparing you for a successful career in the hospitality industry.
Key Responsibilities:
Assist the Head Chef and Sous Chef with daily kitchen operations
Participate in food preparation and cooking during prep time and service
Learn and apply kitchen hygiene, health, and safety standards
Support the team in maintaining a clean and organised work area
Develop knowledge of ingredients, cooking techniques, and menu planning
Work collaboratively as part of a professional kitchen team
Training:
Training with Milton Keynes College, one a week
Ongoing training, support and development with the employer
Training Outcome:
Clear career path to advance from Commis Chef to senior positions within the kitchen team
Employer Description:A family run hotel, bar & restaurant near Junction 14 of the M1. The Dodman Family has owned The Carrington Arms for 14 years.
Serving Breakfast, Lunch and Dinner 7 days per week with a modern British menu with steaks being a major feature, served from a butcher’s counter in our open kitchen.Working Hours :4- 5 days per week.
8- 10 hours per day.
Shifts to be confirmed.Skills: Communication skills,Attention to detail,Customer Care,Team working,Organised,Problem solving,Flexible approach.....Read more...
Helping to prepare high quality meals for customers from the menu
Working within a small team within a fast-paced and pressurised environment
Assisting with the preparation of food ensuring they match menu specifications and meet the quality standard and presentation
Being trained and Adhering to Food Safety Standards, maintaining high levels of cleanliness in the kitchen at all times - we expect to maintain a 5* Hygiene rating at all times
Keeping the kitchen clean, washing up, clearing tables when required
Any other duties proportionate with the role as required by Chef
Training:
Level 2 Commis Chef
Day release one day per week
Middlesbrough College
Training Outcome:Potentially a job for the right candidate on completion of the qualification.Employer Description:The Spa Hotel has an exciting opportunity for an Apprentice Commis Chef to join their friendly team. The successful candidate will be trained in various aspects of kitchen, hygiene, prep and cooking and will work closely with the Head Chef in the day-to-day preparation and presentation of food, clearing and washing up.Working Hours :Days and times to be confirmed at interview.Skills: Communication skills,Attention to detail,Organisation skills,Team working,Ability to Multi-task....Read more...
Up to £35,000 | 4 Days On / 3 Days Off | Full-Time, Permanent | Hexham, NorthumberlandWe are delighted to be working on behalf of a highly regarded, food-led hotel and restaurant local to the Hexham area to recruit a talented Chef de Partie.This is an excellent opportunity for a passionate chef who enjoys working with fresh, seasonal produce, values a strong work–life balance, and is looking to progress their career within a well-established and respected operation.
The OpportunityYou will be joining a busy, professional kitchen team within a popular hotel restaurant that prides itself on quality, consistency, and locally sourced ingredients. Working closely with an experienced Head Chef, you will take responsibility for running your own section while contributing to the development of seasonal menus.This role would suit an ambitious Chef de Partie or an experienced Commis Chef ready to step up.
Key Responsibilities
Running a designated section of the kitchen during servicePreparing and cooking dishes using fresh, high-quality ingredientsMaintaining high standards of food hygiene, safety, and presentationWorking collaboratively within a professional kitchen teamSupporting the Head Chef with day-to-day kitchen operationsConsistently delivering food to a high standard
About YouTo be considered for this role, you will ideally have:
Previous experience as a Chef de Partie or strong Commis ChefA genuine passion for food and fresh ingredientsKnowledge of classic cooking techniquesA positive, team-focused attitude and strong work ethicGood organisation and communication skillsLevel 2 or 3 Professional Cookery qualification (or equivalent experience)A sound understanding of food hygiene and safety standardsFluent spoken and written English
What’s On Offer
Up to £35,000 per annum (DOE)4 days on / 3 days off working patternFull-time, permanent positionMeals on dutyStaff discountsShare of tips28 days holiday (including bank holidays)Pension schemeOngoing training and genuine career progression opportunitiesOpportunity to work within one of the area’s most respected hospitality businesses
LocationThis role is based in Hexham, Northumberland. Candidates must be able to commute or relocate.
Eligibility
You must have the right to work in the UKThis position is not offering sponsorship
How to ApplyTo apply, please submit an up-to-date CV detailing your recent kitchen experience, including dates of employment. Due to high application volumes, only suitable candidates will be contacted.....Read more...
The Apprentice will have the opportunity to work as part of a small team and typical day to day responsibilities will include:
Checking and putting away deliveries
Organising prep lists for the day ahead and getting ready for service
Helping to develop Daily Specials
Food preparation and service including meat, fish, vegetables, larder and desserts
Involvement and responsibility for ensuring Food Safety and H&S Standards
Stock rotation, ordering and storing
Working in an organised, clean and tidy manner
Training:
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
Training Outcome:
Following completion of the apprenticeship the right candidate may be taken on as a permanent member of staff
Employer Description:The Pymore Inn is an independent freehouse (we’re not owned by or tied to any Brewery) nestled in the Dorset countryside, with a small team offering creative, eclectic, seasonal core menus with Daily Specials as well as seasonal events, weddings and parties. We focus heavily on fresh, local ingredients and work with local farms and meat suppliers – our venison comes from within 3 miles of the pub, as does some of our cider.
For 2026 we’re developing a small kitchen garden for super fresh ingredients and we’ve been awarded Gold from Taste of The West and Best Regional Pub Garden from CAMRA in 2025 so there’s plenty of opportunity for hands – on involvement in the business.Working Hours :Hours by weekly rota over 5 days per week (2 days off together). Operational hours are Weds – Sat 12 noon – 10pm, Sundays 12 – 5. Some seasonal variation, and we usually close for 2 weeks every January.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative,Initiative....Read more...
At Wells & Co, you will be working towards a Commis Chef Level 2 apprenticeship over the course of 15 months.
Your role as Chef apprentice:
This is an entry level position in the kitchen. We recognise and celebrate the importance of a great chefs in helping the kitchen run smoothly and ensure our guests leave happy
Prepare, cook and present perfect food in accordance with company standards therefore exceeding guest satisfaction at every eating occasion
Taking PRIDE in maintaining highest standards of cleanliness
Adhere to safety and hygiene regulations at all times
Adhering accurately and consistently to portion controls
Carrying out stock rotation to ensure all food items are within their shelf life, including maintaining correct storage conditions
Ensuring basic cleaning jobs are carried out as quickly as possible.
Collecting and washing up pots and pans
Cleaning food preparation areas and equipment, in addition to crockery and cutlery
Unloading food and equipment deliveries
Keeping the store room organised
Keeping work surfaces, walls and floors clean and sanitised
Food preparation including preparing some salads or desserts
What we will offer you in return:
Hourly rate + tips
28 days holiday
Pension
Food & Retail discounts
Fun culture surrounded by a supportive team
Free food when on shift
30% dining discount of all managed houses
Great working environment and great career prospects!
Training:
Commis Chef Apprenticeship Level 2 including Functional Skills in maths and English
Training Outcome:
On going learning and development
Employer Description:Wells & Co are a brewery and pub company focused on delivering experiences you'd recommend to friends.
Our emphasis on quality and innovation keeps our consumers at the heart of everything we do. With our head office and brewery in Bedford supporting a portfolio of over 180 pubs across the home counties, we pride ourselves on the individuality of our sites; each and every Wells & Co. pub you visit will offer a truly unique pub experience but with a few things in common, a warm welcome, fabulouWorking Hours :Tuesday to Sunday - Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....Read more...
As an apprentice chef, you will be trained through different sections of the kitchen, working on either the larder or pastry section.
You will learn how to prepare, cook, and serve the dishes you make to our guests. Alongside our experienced team to help you know the details needed for our restaurant.
You will be expected to work in the below areas:
Room service - Preparing and cooking room service menu dishes as per our standards
Restaurant - Preparing, cooking and serving menu dishes. Such as the Raw Orkney scallop, granny smith apple, wasabi, and dill along with others
Training:
All of your training will be completed within the workplace
You will be working towards the Level 2 Commis Chef apprenticeship
You will have the opportunity to work towards your Functional Skills in Maths and English if you do not have the GCSEs or equivalent
Training Outcome:
A natural progression route would be a Level 3 Apprenticeship. Options are Senior Production Chef, Chef De Partie or Hospitality Supervisor, depending on the chosen job route and if the current job role supports the learning
Employer Description:Privately owned hotel and restaurant, with a focus on high-quality experience for our guests.
Hotel: 4 red stars with AA guide
Restaurant: 1 Michelin star and 3 rosettes
See the website for more detailsWorking Hours :Accommodate open times:
Tuesday to Thursday - 06:30 - 21:00 and Friday to Sunday - 12:30- 13:30, 18:30 - 21:00. Shift patterns will vary.Skills: Communication skills,Attention to detail,Presentation skills,Team working,Positive attitude,Creative approach to work....Read more...
Working within a team all of whom have varied shifts
Assisting with daily food preparation, including chopping, portioning, and basic cooking tasks
Supporting chefs during lunch service and occasional evening events, learning service timing and presentation
Maintaining kitchen cleanliness, food hygiene, and safety standards always
Mindful of stock control
Training:
The individual will work towards a recognised Chef Apprenticeship Standard, gaining a nationally recognised qualification. Training will be delivered by an approved provider, e.g. CWA, combining practical kitchen experience with supported learning and college-based training
The programme includes assessments and an end-point assessment at the end of the apprenticeship
Training Outcome:
On successful completion of the apprenticeship, the individual may progress into a Commis Chef or similar role, either within the golf clubhouse or elsewhere in the hospitality industry
Ongoing development, including further training and courses, is encouraged and supported where appropriate, allowing continued progression in a professional kitchen environment
Employer Description:Golf ClubWorking Hours :Working on a rota basis, 10.00am - 4.00pm, including weekend shifts & some evening work. Shift patterns discussed in advance, with flexibility considered where possible. Rotas are distributed 4 weeks in advance.
30 hours/week, including college training.Skills: Attention to detail,Team working,Interest in cooking/catering,Keen to learn & ask questions,Impeccable timekeeping,Positive attitude,Reliable & punctual,Calm under pressure....Read more...
Prepare fresh ingredients and assist in the production of menu items following recipes and specifications
Support the kitchen team during service, ensuring speed, accuracy and consistency
Maintain high standards of food safety, cleanliness and hygiene
Assist with stock rotation, deliveries and food storage procedures
Support menu development and daily kitchen preparation
Work collaboratively as part of a small, experienced kitchen team
Develop understanding of kitchen operations within a busy hospitality environment including ordering practises
Training:
The apprentice will spend one day per week in the training kitchen at South Downs Campus, Waterlooville, doing their basic learning
There will also be visits to the workplace by the chef trainer to advise about learning tasks to be undertaken there
Training Outcome:
Successful completion may lead to a permanent Commis Chef position with opportunities to progress within the Coastal Kitchen Family across multiple restaurant sites
Employer Description:The Canteen is a vibrant waterfront café and restaurant located within the historic Hotwalls Studios in Old Portsmouth. Part of the Coastal Kitchen Family, The Canteen focuses on fresh, seasonal food served in a relaxed and welcoming environment. The business is passionate about supporting staff development, wellbeing and career progression, offering opportunities to grow within a successful independent hospitality group recognised nationally as one of the best places to work in hospitality.Working Hours :Shifts between Monday and Sunday, typically between 6.30am – 5pm, with evening events. Weekend availability is essentialSkills: Communication skills,Attention to detail,Organisation skills,Team working,Able to work at fast pace,Time management skills,Motivated,Passion for food,Reliable,Punctual,Willing to learn and grow,Positive approach....Read more...
Starters, desserts, mains cooking, mains plating
Prepping, service, tidying
We would like the apprentice to become proficient in all positions and their tasks.
You will get to learn the broadest possible skills and benefit the company with adaptability and versatility. Our kitchen is a unique opportunity to learn how everything is homemade and in the purest French tradition.
The kind of training top UK celebrity chefs went through as young beginners. Our cuisine is traditional, with an emphasis on homemade, justness of taste, magnifying fresh ingredients, and offering value for money that makes us the oldest Nottingham under the same management with 31 years' service.
The kitchen brigade is a maximum of 4 chefs, so work is in constant supervision and communication with head chef.Training:
Day release- weekly on a Tuesday at Fletchers Kitchen (City Hub campus)
Commis Chef (Level 2)- apprenticeship training course
Training Outcome:
Potential to be offered a permanent role at the completion of the apprenticeship
Employer Description:We are a family-owned French restaurant in the heart of Nottingham city centre ! French Living has been part of the city’s culinary landscape since 1994, when Stéphane Luiggi opened the doors with his wife Louise. What began as a small shop has grown into a welcoming two-floor restaurant. Our spirit has never changed : warm, friendly and without pretension, a place where dining feels like being invited into a French family home. Stéphane, whose Corsican roots inspire many of our dishes and little details, still runs the restaurant today, ensuring that authenticity and passion remain at the heart of everything we do.
Our French head chef has been with us for 27 years, crafting traditional and seasonal French cuisine that tastes just as it would in France : homemade in every detail, from the pastry to the sauces. The same goes for our front-of-house team : familiar faces who’ve been with us for decades, ready to make every guest feel at home.Working Hours :30 hours per week minimum.
TBC at interview stage.
The restaurant is open to diners 12-2 and 5 onwards.
The day starts around 10am with prepping, then service from 12, then tidying at 2.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative....Read more...
Assisting with menus, day to day running of the kitchen and cooking
Input in menu choices - being creative and getting involved in the business aspects - costings etc.
Working alongside trained staff to gain cooking skills and knowledge • Understanding and learning the fundamentals of cooking, such as knife skills, classic cuts of vegetables, meat, fish, etc
Working in the kitchen and the bar, learning and progressing as they go
Food preparation, basic cooking and portion sizes
Training:
Level 2 Commis Chef Apprenticeship Standard at New College Swindon
Training Outcome:
A full-time position, if available
Employer Description:Wrag Barn is a golf club on the outskirts of Highworth in Wiltshire. It is a friendly club with around 600 members. The club provides a 7 day food service to the members and also hosts weddings, parties and conferences. The club employs around 25 staff, most of whom have worked at the club for over 5 years.Working Hours :8.00am - 4.00pm (some flexibility is required if needed to support weddings and other events/functions).Skills: Communication skills,Team working,Listening Skills,Self-motivated,Good personal appearance,Articulate....Read more...
Preparing ingredients (chopping, peeling, slicing)
Measuring and weighing ingredients accurately
Assisting in basic cooking tasks
Preparing sauces, salads, or simple dishes
Following recipes and instructions carefully
Training:
Commis Chef Level 2
Day release at Worcester campus one day a week
Training Outcome:
Develop serious cooking skills
Exposure to large-scale catering & events
Clear progression within a growing company
Endless skill development to a supportive but high standard
Employer Description:Paisley Flour is a bespoke, highly experienced catering company in Stourport-on-Severn that specialises in creating beautiful food, combined with creative styling.
We pride ourselves on using locally sourced produce while drawing on global catering and private dining experiences to offer a diverse and unique culinary experience for your event.
Having earned award-winning status in the catering and event industry, we strive to deliver exceptional service matched with forward-thinking creativity to ensure a memorable, one-of-a-kind occasion.Working Hours :Shifts may include evenings, weekends, and holidays. Days and times to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Number skills,Analytical skills,Logical,Team working,Initiative,Non judgemental,Patience....Read more...
Food preparation
Cooking & serving food to order
Menu planning
Ordering
Kitchen health & safety
Kitchen hygiene
Cleaning and Washing up
Training:
We have an in-house training package which covers mandatory modules such as health & safety, fire safety, conflict management etc.
You will also be required to attend Cambridge Regional College once a week and continue on the job learning on the remaining days of the week at The Axe and Compass.
Training Outcome:
Once the apprenticeship is completed we would hope to take the person on as a commis chef with the opportunity to progress
Employer Description:The Axe & Compass is a typical English Country family run Pub offering real ales, fine wines and freshly prepared quality food. There’s something for everyone here!
Dating back to the 15th century, this picturesque pub is located in the beautiful village of Hemingford Abbots. Situated just off the A1307, 3 miles from St Ives, 6 miles from Huntingdon and 12 miles from Cambridge, we are perfectly placed for our locals, business people, tourists, walkers and cyclists. Wherever possible we try to source our food from local suppliers.Working Hours :4 day week + college day ,
Shift may vary.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative....Read more...
Key Responsibilities:
Assist with the preparation and cooking of various dishes.
Develop proficiency in basic cooking techniques and food preparation methods
Learn and understand kitchen operations and procedures
Learn about allergens, diet and nutrition
Learn and follow health and safety regulations
Maintain a clean and organised workstation
Understand the principles of supply chain and waste management
What You'll Gain:
Hands-on experience in a professional kitchen
Guidance and mentorship from experienced chefs
Opportunities for professional development and career advancement
A chance to learn and grow in a supportive and friendly environment
Training:Qualification: Level 2 Commis Chef Apprenticeship Standard.
Assessment:
Knowledge Test
Practical Assessment with Questions
Professional Discussion
Venue: The Sheffield College, City Campus, Granville Road, Sheffield, S2 2RL.
Attendance: Day release.Training Outcome:
To be discussed and agreed throughout the apprenticeship
Employer Description:About The Yorkshire Bridge Inn:
The Yorkshire Bridge Inn is a multi-award-winning independent family-owned country pub with hotel rooms situated in the beautiful Peak District National Park, just a short stroll from Ladybower Reservoir, and within easy commuting distance of Sheffield. A strong, family feel culture runs throughout the business, with many team members having worked in the business for ten years or more.Working Hours :Between Monday - Sunday and will include shifts as per internal rota.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Team working,Creative,Initiative....Read more...
If you want to make a career as a highly professional and skilled chef, then this is fantastic opportunity to start in a highly renowned and outstanding kitchen where you will learn skills and techniques, which are second to none.
You will learn to provide both high quality food and excellent catering service to the College under the supervision of the Executive Head Chef or the Sous Chef and the kitchen team. You will learn and understand how to carry out the basic functions in every section of the kitchen and have the opportunity to experience, consider and value each section with a view to choosing an area where you feel most inspired.
The catering operations jointly take place at Kellogg College at 62 Banbury Road in Oxford though you may be required to work on other sites should the need arise, including the college café, located in the adjacent “Hub” building.
Responsibilities:
Under supervision produce meals/dishes to the standard set out by the Executive Head Chef/Sous Chef
With support ensure the prompt service of all meals and services, at the required times, to the clients’ standards of satisfaction
Learn all areas/sections of the kitchen and develop a good working knowledge of each
Learn to ensure food waste is monitored and recorded on the food wastage documentation
When necessary and rostered or requested to do so, carry out kitchen porter duties, such as washing and cleaning kitchen equipment and restaurant service China, cutlery and glassware
Provide good customer service and assist, when necessary, with serving clients face to face
Assist in ensuring the security of stores, cupboards and any other kitchen areas
Attend to any other reasonable requests by the executive head chef, sous chef, restaurant manager or management of the college
Food Hygiene and Safety:
Develop the knowledge and skill to carry out duties in accordance with the College Food Hygiene Policy and current Food Hygiene and Health and Safety legislation
Under supervision become familiar with the College Fire Safety and COSHH policies and follow them
To maintain a high standard of personal hygiene when working and to wear a clean uniform
Develop the knowledge of appropriate Health and Safety clothing and equipment at all times and use them accordingly
This job includes hazards or safety-critical activities. If you are offered the post, you will be asked to complete a health questionnaire which will be assessed by our Occupational Health Service, and the offer of employment will be subject a successful outcome of this assessment
The hazards or safety-critical duties involved are as follows:
Work in hot or cold environments
Regular manual handling
Open food handling
Training:Commis Chef Level 2.Training Outcome:This vacancy is for the length of the apprenticeship. Over 80% of our apprentices continue with us in the role they have been trained for after their apprenticeship and that is just the start of their career.Employer Description:Kellogg College
The President and fellows of Kellogg are committed to supporting the lifelong learning work of the University and expanding opportunities for students across all learning modes, including full-time, part-time, online, and professional development pathways. Kellogg is Oxford University's most internationally diverse College and currently comprises the President, 306 Fellows, 40 Common Room Members, 68 Research Members of Common Room, and more than 1,430 Master's and Doctoral students (over 1,100 part-time and over 330 full-time).
The College is located on the Norham Manor site in North Oxford, a short distance from the city centre. Kellogg is dedicated to fostering a welcoming and supportive community that actively celebrates diversity, promotes equity, and encourages excellence in all its activities. We are committed to creating an inclusive environment where individuals of all backgrounds, identities, and experiences can thrive and contribute meaningfully.
The College maintains its sense of community through an inclusive calendar of events and expanding student accommodation that considers diverse needs. Kellogg is a dynamic, growing, and egalitarian College where each member—students, staff, and fellows—has the opportunity to contribute to and shape our collective future and evolving traditions.
For more information, please visit www.kellogg.ox.ac.ukWorking Hours :36.5 hours per week, working 5 days out of 7 on a rota basis, exact working days and hours TBCSkills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Analytical skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience....Read more...
Roles will include:
Food Preparation: Assisting in preparing fresh ingredients from scratch, including washing, peeling, and chopping
Basic Cooking: Learning and applying fundamental techniques like boiling, roasting, and grilling under senior supervision
Kitchen Maintenance: Maintaining high standards of hygiene and cleanliness at workstations
Stock Management: Assisting with receiving deliveries, checking quality, and managing stock rotation (FIFO)
Compliance: Following all food safety, allergen, and health and safety regulations
Essential Skills & Behaviours:
Focus on potential and attitude rather than long-term experience
Passion for Food: A genuine interest in the culinary arts and hospitality
Reliability: Punctuality and the ability to work in a fast-paced, high-pressure environment
Willingness to Learn: Being receptive to feedback and eager to develop new skills
Teamwork: Strong communication skills and a collaborative attitude within the kitchen "brigade"
Physical Stamina: Ability to stand for long periods and handle repetitive tasks
Training:
You will be working towards a Level 2 Commis Chef apprenticeship standard
You will receive on and off-the-job training and support from an assessor and an Apprenticeship advisor
You will be required to attend Cornwall College Camborne one day per week as part of the apprenticeship training
Training Outcome:
Possible full time job with the company may be available on completion of the apprenticeship
Employer Description:
Dining & Drink: The inn is famous for its generous carvery and award-winning "best ploughman's in Cornwall". It serves locally sourced seafood and a selection of Cornish real ales.
Accommodation: It offers seven newly refurbished B&B rooms on the first floor, featuring en suite bathrooms and tea/coffee facilities. Note: Rooms are accessible only via a flight of approximately 20 stairs and are not wheelchair accessible.
Outdoor Space: Guests can use a large beer garden, a courtyard, and a conservatory dining area.
Location: It is conveniently situated a 4-minute walk from Lelant Train Station, providing easy access to the scenic St Ives branch line.
Community Hub: The site includes a village shop selling local produce and essential items.
Dog-Friendly: The pub and garden areas are dog-friendly, though pets are generally not permitted in the guest rooms
Working Hours :Shift work over the week. Weekends and evenings may be required.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Presentation skills,Number skills,Logical,Team working,Creative,Initiative,Patience....Read more...
