Chef Apprentice - Intermediate (Level 2)

Rojano's (Employer)

Truro and Penwith College (Training Provider)

Weekly wage £219.60
36.0 hours per week The working days would be 5 out of 7 between the hours of 10am and 11pm
12 months (duration)
8 February 2021(start date)
Commis chef (apprenticeship standard)
18 December 2020 (application closing date)
Register interest

Job Description

An exciting opportunity awaits at Caffe Rojano restaurant in the heart of Padstow. The successful candidate will work towards the Level 2 Commis Chef Standard.


There are several sections at Caffe Rojano including Pizza, Larder, Service, (Pasta and Stove Dishes), Garnish and Pastry. The apprentice will be taught by the relevant Chef de Partie the ’mise en place’ and preparation techniques for each of the sections. They will report overall to Head Chef, Jack Clements and Sous Chef, Sam Smith.

The candidate will be expected to follow recipes, preparation techniques, work cleanly, and tidily while staying calm under pressure. The candidate will receive support and training throughout the role.

Daily duties will include:

  • Helping to prepare and maintain the setting of the restaurant
  • To ensure a wonderful impression is given to our customers
  • Learning to work as a team during lunch and dinner service
  • This will include making drinks, learning our menu as well as our EPOS systems within the company

We ask you join us with a positive and passionate approach, and we can teach you the rest. Excellent customer service is so important to us.

Future Prospects

On successful completion of the apprenticeship there is a possibility of a future job role.

Reality Check

The restaurant is open 7 days a week so the weekends and late nights.

Skills Required

  • Communication
  • Team work
  • Able to listen

Qualities Required

  • Punctual
  • Presentable
  • Bubbly personality

Qualifications Required

  • GCSE grade C/4 or equivalent

Training Provided

  • Level 2 Commis chef Standard
  • Functional Skills in maths and English if required

The programme involves developing effective knowledge, behaviours and skills in four main areas – culinary, people, business and food safety with specific topics including:

  • Preparing, cooking and finishing basic dishes including fish and shellfish, poultry, meat, game, stocks and sauces, bread and dough, rice and pasta, soups, vegetables and pulses, egg dishes, hot and cold desserts, cakes and biscuits
  • Health, safety and security of the working environment including food safety and hygiene practices
  • Food waste management and minimisation
  • Professional behaviours – timekeeping, attendance, following company standards, reliability, communication
  • Importance of working within budgets
  • Understanding the supply chain and how to work with suppliers
  • Risks in a work environment and how to manage them
  • Taste – basic flavour profile, seasoning, herbs and spices
  • Correct techniques including common knives, tools and equipment
  • Key allergens
  • Working as part of a team
  • Meeting targets and effectively controlling resources
  • Contribute to reviewing and refreshing menus in line with business and customer requirements
  • Use available technology in line with business procedures and guidelines to achieve the best result
  • Measure dish ingredients and portion sizes accurately
  • Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and presenting food
  • Store, prepare and cook ingredients correctly to deliver a quality product that is safe for the consumer
  • Develop own skills and knowledge through training and experiences
  • Support team members to produce dishes and menu items on time to quality standards
  • Perform role to the best of own ability in line with the business values and culture
  • Follow instruction to meet targets and effectively control resources
  • Undertake all tasks with due care and attention, reporting risks in the appropriate manner
  • Show enthusiasm for keeping up to date with business and industry trends
  • Use technology and equipment in line with training
  • Pay attention to detail and work consistently to achieve standards
  • Demonstrate care and attention when using knives and equipment
  • Has an appreciation of ingredients
  • Demonstrate high personal hygiene standards
  • Take pride in own role through an enthusiastic and professional approach to tasks 
Register interest