Apprentice Commis Chef - Le Petit Vert

Nottingham College; Nottingham; On-site; GBP 20,000 - 25,000; Full time

Job summary

An educational institution is offering a Commis Chef Apprentice position where you can develop a comprehensive chef skill set. The role emphasizes vegetarian and plant-based cuisine while also incorporating classical cooking techniques. You’ll engage in various responsibilities such as ingredient preparation, cooking, and maintaining hygiene standards. This opportunity provides a platform for creativity in menu development and supports a zero-waste kitchen ethos.

Qualifications

• Strong interest in vegetarian and vegan cuisine.
• Willingness to learn traditional cooking techniques.
• Ability to maintain cleanliness and hygiene in the kitchen.

Responsibilities

• Prepping ingredients for service.
• Assisting in cooking and plating dishes.
• Maintaining kitchen hygiene and safety standards.
• Supporting menu development and creativity.

Skills

Cooking techniques

Food hygiene

Ingredient preparation

Customer awareness

Job description

As a Commis Chef Apprentice at Le Petit Vert, you’ll gain a truly well-rounded chef experience. While the restaurant itself is proudly vegetarian and plant-based, your apprenticeship training with Nottingham College will also cover classical and contemporary cooking techniques, including meat and fish, ensuring you leave with a full spectrum of culinary skills. This means you’ll not only specialise in the exciting world of vegetarian and vegan cuisine, which is becoming more and more popular, but also develop a broader palate and skillset that can take you anywhere in your chef career.

This role is perfect for someone looking to build a solid foundation in professional cookery, while also having the chance to shine creatively in a kitchen that celebrates sustainability, seasonality, and flavour. You’ll have the opportunity to work across a wide variety of dishes, from brunch favourites to inventive small plates, and contribute to menus that change with the seasons.

Your responsibilities will include:

• Prepping and organising ingredients for both brunch and evening service
• Assisting with cooking, plating, and presentation of dishes to a high standard
• Supporting stock control, ordering, and rotation of produce
• Learning and applying techniques to minimise waste and support a zero-waste kitchen ethos
• Maintaining the highest standards of cleanliness, food hygiene, and health & safety protocols
• Supporting with menu development, helping to create seasonal, sustainable vegetarian dishes that appeal to a wide audience
• Working with a variety of cooking methods and equipment to build a versatile skillset
• Collaborating with the kitchen team to ensure smooth service and consistency
• Developing confidence in customer awareness by understanding dietary needs, allergies, and preferences
• Taking part in college-led training to gain additional knowledge of classical cookery, including meat and fish preparation, to round out your apprenticeship experience