Commis Chef Apprentice - Level 2

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