Commis Chef Apprentice

Assisting with the preparation and cooking of fresh, high-quality dishes Preparing ingredients (chopping, weighing, portioning) to support the kitchen team Maintaining cleanliness and organisation of the kitchen and workstations Following food safety, hygiene, and health & safety procedures at all times Learning different cooking techniques and kitchen operations from experienced chefs Supporting stock rotation, receiving deliveries, and basic stock control Helping with plating and presentation to meet the gastropub’s standards Working as part of a team in a fast-paced service environment Adapting to different kitchen sections and tasks as skills develop Contributing to a positive, professional kitchen culture

Training:
The training provider will perform monthly visits for the duration of the apprenticeship with your apprentices via a mixture of face‑to‑face and remote visits in order to deliver the apprenticeship There are also a selection of chef academy workshops that take place that you have access to

Training Outcome:
Progression into next level of apprenticeship and/or a permenant position with the company

Employer Description:

At heart, we are a local pub for the local community — a place to drink well, eat well, and spend time together. A rural Shropshire pub that belongs to its people.

We are first and foremost a drinking pub, proudly serving beers kept to the highest possible standard. The bar is the soul of the building: welcoming, comfortable, and unpretentious. Whether you’re stopping in for a pint after work, meeting friends, or calling in at the end of a walk, the pub should feel familiar, warm, and easy to be in.

Alongside this, we serve excellent food in relaxed dining rooms. Our cooking is rooted in generosity and care rather than showmanship. The atmosphere, pricing, and menus are designed to be inclusive and approachable — food that feels right for a Tuesday lunchtime as much as a long, celebratory Sunday lunch. 

Our food carries a clear message of health, wellness, and respect for the land. 

We cook fresh, simple, comforting dishes using the best seasonal produce from our own organic, regenerative farm and carefully chosen local producers and growers. 

The menus reflect the rhythm of the countryside, changing naturally with what the land provides. We believe in a nose-to-tail ethos, using animals fully and responsibly, and in creating a meaningful connection between the soil, the farmer, the kitchen, and the guest.

Working Hours :
3-5 days a week, including weekends and evenings. 20-40 hours depending on business levels.

Skills:
Attention to detail,Organisation skills,Presentation skills,Number skills,Team working,Initiative,Non judgemental,Patience,Physical fitness