Apprentice Commis Chef - Lock & Larder

Summary

Lock & Larder a stunning Gastro pub on Gunthorpe Lock is looking for an ambitious Commis chef apprentice. To learn, adapt and thrive learning from our dedicated kitchen brigade. We are looking for a reliable and dedicated individual to work with our team to create fresh locally sourced dishes.

Wage

£12,480 a year

Training course

Commis chef (level 2)

Hours

30 hours (15 min - 1 hour breaks vary on shift lengths). Shifts to be confirmed.

30 hours a week

Start date

Saturday 11 April 2026

Duration

1 year

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

You’ll get hands on experience from every aspect of the kitchen from preparation to plating. If you have a strong passion for food and want to develop your skills. Join our devoted kitchen Brigade to grow your skill and further your culinary career.

Apprentice role at Lock & Larder:

Job Title: Commis Chef Apprentice

Location: Lock & Larder, Gunthorpe Lock

About Us:

Lock & Larder is a renowned Gastro Pub offering exceptional dining with stunning views by Gunthorpe Lock. We pride ourselves on quality, fresh, locally sourced food and a welcoming atmosphere for both guests and staff. We cater to diverse needs, from casual dining to bespoke event catering.

The Role:

We are looking for an enthusiastic and dedicated Commis Chef Apprentice to join our kitchen brigade. This apprenticeship provides a structured learning environment for individuals aiming to build a solid foundation in professional cookery. You will work under the guidance of experienced chefs, gaining practical skills and knowledge essential for a successful career in the culinary arts.

Key Responsibilities:

• Assist in the preparation and cooking of menu items according to Head Chef’s specifications
• Learn and practice fundamental cooking techniques, including sauce making, vegetable preparation, and basic butchery
• Maintain high standards of food hygiene, health, and safety within the kitchen at all times
• Undertake stock control, including receiving, storing, and rotating ingredients
• Ensure the cleanliness and organization of the kitchen, including equipment, surfaces, and waste disposal
• Support the team during busy service periods and assist with event preparation and execution
• Develop an understanding of food labelling and allergen information
• Adhere to all company policies and procedures

The Ideal Candidate:

• A genuine passion for food and a strong desire to learn professional cooking skills
• Willingness to work hard, take direction, and be a proactive team member
• Reliable and punctual with a positive attitude
• Basic understanding of food hygiene is an advantage, but full training will be provided
• Ability to work in a fast-paced environment

What We Offer:

• Comprehensive apprenticeship training and development
• Opportunity to learn from a skilled and passionate culinary team
• Experience in a high-quality Gastro Pub environment
• Competitive apprentice wage
• A supportive and friendly work atmosphere

Where you'll work

Trentside
Gunthorpe
Nottingham
NG14 7FB

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

NOTTINGHAM COLLEGE

Training course

Commis chef (level 2)

What you'll learn

• Selects correct knife for task.
• Uses knives effectively and efficiently.
• Selects ingredients of the right quality that support sustainability and seasonality.
• Weighs, measures, and scales ingredients.
• Cooks from fresh producing complete dishes.
• Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
• Prepares, cooks, and finishes fruit vegetables.
• Prepares, cooks, and finishes sauces.
• Prepares, cooks and finishes pureed and cream soup and stock based dishes.
• Prepares and cooks noodles, and fresh or convenience pasta.
• Prepares and cooks pulses and grains, including long and short grain rice.
• Prepares, cooks and finishes eggs or egg based dishes.
• Prepares, cooks and finishes leavened and unleavened dough products.
• Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
• Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
• Prepares, produces, and finishes hot and cold desserts.
• Stuffs, fills and panés across food types.
• Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
• Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
• Uses seasoning, spices, rubs, and marinades to flavour ingredients.
• Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
• Portions, plates, finishes, garnishes, and presents individual dishes.
• Exercises portion control and acts to maximise yield.
• Achieves intended quality in terms of texture, flavour, and appearance
• Identifies and resolves errors during the production process.
• Assists in the resolution of feedback, complaints, and issues.
• Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
• Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
• Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
• Complies with health and safety legislation, regulations, guidelines and procedures.
• Undertakes stock control, storage, and rotation.
• Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
• Follows equity, diversity and inclusion legislation and organisational policies.
• Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
• Communicates with colleagues, manager and other stakeholders in a professional manner.
• Works as part of a team to support service delivery.
• Uses feedback to improve own performance.
• Manages own time to ensure tasks are completed.
• Selects correct knife for task.
• Uses knives effectively and efficiently.
• Selects ingredients of the right quality that support sustainability and seasonality.
• Weighs, measures, and scales ingredients.
• Cooks from fresh producing complete dishes.
• Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
• Prepares, cooks, and finishes fruit vegetables.
• Prepares, cooks, and finishes sauces.
• Prepares, cooks and finishes pureed and cream soup and stock based dishes.
• Prepares and cooks noodles, and fresh or convenience pasta.
• Prepares and cooks pulses and grains, including long and short grain rice.
• Prepares, cooks and finishes eggs or egg based dishes.
• Prepares, cooks and finishes leavened and unleavened dough products.
• Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
• Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
• Prepares, produces, and finishes hot and cold desserts.
• Stuffs, fills and panés across food types.
• Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
• Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
• Uses seasoning, spices, rubs, and marinades to flavour ingredients.
• Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
• Portions, plates, finishes, garnishes, and presents individual dishes.
• Exercises portion control and acts to maximise yield.
• Achieves intended quality in terms of texture, flavour, and appearance
• Identifies and resolves errors during the production process.
• Assists in the resolution of feedback, complaints, and issues.
• Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
• Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
• Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
• Complies with health and safety legislation, regulations, guidelines and procedures.
• Undertakes stock control, storage, and rotation.
• Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
• Follows equity, diversity and inclusion legislation and organisational policies.
• Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
• Communicates with colleagues, manager and other stakeholders in a professional manner.
• Works as part of a team to support service delivery.
• Uses feedback to improve own performance.
• Manages own time to ensure tasks are completed.

Training schedule

• Day release- Weekly on a Tuesday at Fletchers Kitchen- 12pm- 5:30pm without FS. 12pm-1:30pm theory- 2:30pm- 5:30pm practical
• 12 Months (+3 month end point assessments)

Requirements

Essential qualifications

GCSE in:

• English (grade 9-4)
• Maths (grade 9-4)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

• Attention to detail
• Organisation skills
• Customer care skills
• Problem solving skills
• Logical
• Team working
• Creative
• Initiative
• Non judgemental