Commis Chef Apprentice - Level 2
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Company: RIVERSIDE RESTAURANT (BRIDPORT) LIMITED
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Location: West Bay, DT6 4EZ
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Type: Apprenticeship
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Salary: Competitive Salary
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Sector: Catering and hospitality
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Ref: NAS-2000016846
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Application Deadline Date: 31/03/2026
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Start Date: 29/04/2026
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Positions Available: 1
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Working Week: Shifts spread across 7 days depending on production needs). Plus 1 day per week at college. Shift pattern/timings to be agreed with the employer and may be subject to change depending on events.
Brief Description
This apprenticeship offers the chance to learn professional kitchen skills in a busy, fast‑paced restaurant environment.
You’ll work closely with our chefs, gaining experience across all sections of the kitchen. An excellent opportunity to build a long‑term career in hospitality and develop strong culinary foundations.
Training to be Provided
- 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
Future Prospects
- Following completion of the apprenticeship the right candidate may be taken on as a permanent member of staff
Vacancy Detail
The apprentice will be part of the kitchen team, learning how a professional restaurant operates day‑to‑day.
Training will combine hands‑on cooking, food preparation, and structured learning time, with responsibilities increasing as skills develop.
Typical tasks include:
- Preparing ingredients, basic dishes and mise en place across different kitchen sections
- Assisting chefs during service, plating dishes and maintaining high presentation standards
- Learning core cooking techniques such as knife skills, sauces, stocks, grilling, frying and baking
- Following food‑safety, hygiene and allergen procedures to maintain a safe working environment
- Supporting general kitchen operations, including cleaning, organising equipment and managing stock rotation