• Profile

Commis Chef Level 2

Company Name:
Skylark Golf & Country Club Ltd
Apprenticeship Standard:
Hospitality & Catering Commis Chef Level 2
12 May 2022
Vacancy Type:
Working Hours:
5 days a week, to include weekends
Job Advert
Apprentice Chef
Skylark Golf & Country Club
Whiteley - due to location living locally or driving will be advantageous
£6.00 an hour, 5 days a week, to include weekends, 40 hours a week
Skylark Golf & Country Club is a beautiful and award winning golf and country club located in Whiteley. Skylark welcomes keen golfers to play on the 18 hole manicured golf course, dine in our lovely restaurant, relax in the newly refurbished spa, and enjoy excellent fitness facilities. The club also has unique function facilities and services 120 plus weddings per year.
You are someone who hits the ground running at every shift, who enjoys the fast pace of the kitchen and can consistently produce top quality dishes under pressure. Some experience of working within a kitchen environment would be beneficial.

As an Apprentice Chef you will have the overall responsibility for daily operations in the kitchen to include:
  • Preparing food to standard specifications
  • Conform with all Health & Safety perimeters of food preparation
  • Cooking a variety of meals to agreed timescales and to a high standard
  • Be responsible for hygiene and wastage in your own section and in the kitchen as a whole
  • Take responsibility for the receipt and safe storage of deliveries
  • Ensure that good levels of personal hygiene are maintained and dress code adhered to
  • To be able to work to strict budgets
  • Organised
  • Excellent interpersonal skills
  • Ability to skilfully multitask
  • Time management
Personal qualities
  • Great team worker
  • Flexibility towards working hours is essential
  • Eager to develop within the Food Industry
Maths or English at GCSE 9-4/A*-C or Functional Skills Level 2, with the other subject with grade GCSE 4-2/C-E or Functional Skills Level 1. The subject with grade GCSE 4-2/C-E or Functional Skills Level 1 will be upskilled to gain a Functional Skills Level 2.
Due to the demands of the role the employer has confirmed they will release the apprentice to gain a Functional Skills Level 2 in maths OR English. The business needs will not allow classes in both subjects.
If you wish to progress to Level 3 Chef de Partie you will need to already have GCSE 9-4/A*-C in English and maths or Functional Skills Level 2 in both OR do maths or English to GCSE 4/Functional Skills Level 2 during the Level 2 Commis Chef apprenticeship.
What does the programme include?
This apprenticeship has been designed to develop the apprentice into the role of Commis Chef. The most important part of the role is developing the preparation of food and carrying out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. 
Typically during this 16-month programme, the apprentice will develop skills in team work, communication and business costings. Students will learn and master recognising and understanding sources and quality points of common food groups and commodities, recognise how technology supports the development and production of dishes and menu items in the kitchen and understand how personal and team performance impact on the successful production of dishes and menu items.
The apprentice will be assessed to the apprenticeship standard using four complementary assessment methods. The assessment is synoptic i.e. takes a view of the overall performance of the apprentice in their job role. The assessment activities will be completed by the independent end assessor by an on demand test, practical observations, culinary challenge observation and professional discussion.
What attendance is required?

Monthly attendance at college during term-time, in class for one full day and attendance to English or Maths is essential, if required. Time spent training will come under the working hours per week. Additional attendance at college may be required for workshops and revision sessions. Attendance will be continuously monitored for college and employment.
Regular meetings with your trainer and employer, to discuss progress and ensure timely completion of all elements of the apprenticeship. These meetings may take place in college or in the workplace.
The apprentice will take responsibility for studying for the exams and gathering evidence and completing the portfolio of work, whilst in the workplace. The employer is responsible for managing the apprentice, supporting and mentoring throughout the apprenticeship, and liaising with the tutor on a regular basis. The training provider will supervise and support progress in developing the portfolio and support the apprentice in preparation for the synoptic case study exam. 
It is a Government requirement for you to spend 20% of your apprenticeship working towards your “Off the Job Learning” – off the job learning can consist of college attendance, coursework, project related work, employer training, mentoring, and coaching.
Learning and assessment

Apprentices will be taught by a fully qualified, experienced trainer in the classroom/kitchen, using a range of resources, including text books, demonstrations, practical tasks, and eLearning. Apprentices will have access to the college’s own Virtual Learning Environment, OneFile, and will be expected to complete off the job study for at least six hours per week. Apprentices are assessed by an external examiner at the end of their programme to achieve the Level 2 Commis Chef Apprenticeship.
Apprentices build a portfolio of work and workplace trainer will be in regular contact to provide support, and to arrange on-site visits to observe the apprentices’ ability and skills in their daily role. It is important for the apprentice to take ownership of their own learning by seeking out opportunities to gain new skills on the job with the employer. The apprentice’s final grade will be determined by collective performance in the assessments in the endpoint assessment.
  1. On-Demand Test
  2. Practical Observation
  3. Culinary Challenge
  4. Professional Discussion (Apprentice to demonstrate that they can apply the broad range of knowledge, skills, and behaviours in the Standard).
Portsmouth College and Highbury College have merged to become City of Portsmouth College. This apprenticeship will be registered under the Highbury College apprenticeship banner, with teaching and learning support from Portsmouth College.
Future prospects
Upon successful completion of the Apprenticeship, and subject to progress as an employee, Skylark Golf & Country Club would like to offer you a full time job.
Things to keep in mind
  • Free gold and gym membership
  • 50% off food and beverage
  • This is a full time position. Your shift pattern should be in line with the volume of business. We truly understand the needs for a good work and home lifestyle and should work no more than subject to discussion hours per week and should allow for two rest days per week.