Commis Chef Apprenticeship

Prepare vegetables, meat, fish, sauces, garnishes and desserts under chef supervision. Cook and present dishes to agreed recipes, portions and standards during service. Learn each kitchen section and gradually take responsibility for straightforward tasks and orders. Check deliveries and label, date, store and rotate stock correctly. Follow food-safety, allergen, HACCP, cleaning and personal-hygiene procedures. Set up and close down sections and clean equipment and work areas. Communicate clearly with the kitchen brigade and front-of-house team during busy services. Attend day-release training, complete off-the-job learning and maintain apprenticeship evidence.

Training Outcome:

Successful completion can lead to a permanent commis chef or chef de partie opportunity, subject to performance and vacancies. The apprentice may also progress to the Level 3 Chef de Partie apprenticeship and gain experience across The Plume and its sister venue.

Employer Description:
Crowndell Consulting operates two family-owned hospitality venues in Cornwall: The Plume of Feathers and Lewinnick Lodge. The apprentice will train at The Plume, a busy 16th-century country dining pub with rooms serving modern British pub food with an imaginative twist. The kitchen uses fresh, seasonal Cornish produce and offers hands-on experience across a varied all-day menu and regular functions. Based in Mitchell between Truro and Newquay, just off the A30, with a sister coastal venue in Newquay.

 

Working Hours :
9:00am (earliest) - 10:00pm (latest).

Skills:
Communication skills,Attention to detail,Organisation skills,Problem solving skills,Number skills,Team working,Creative,Initiative,Patience