Overview
The Idle Rocks Hotel is offering a Commis Chef apprentice position. Gain the knowledge, skills and behaviours to kickstart your career in the hospitality industry.
Wage
£16,640 for the first year, with potential increases based on performance and age. The wage may rise with experience.
Hours and Duration
Hours: Thursday to Monday, with Tuesday and Wednesday off. Morning shifts 8 am‑3 pm on Thursday and Friday; daytime shifts 10 am‑6 pm on other days. 40 hours per week. Duration: 1 year 3 months, starting 1 October 2026.
Location
Idle Rocks HotelTredenham RoadSt MawesTruro CornwallTR2 5AN
What you’ll do at work
- Preparing staff meals, dressing and supporting the larder section, learning the ethos of a Relais Châteaux Hotel.
- Using knives effectively and efficiently.
- Selecting ingredients of the right quality that support sustainability and seasonality.
- Weighing, measuring, and scaling ingredients.
- Cooking from fresh ingredients to produce complete dishes.
- Preparing, cooking, and finishing meats, offal, game, poultry, fish and shellfish from whole; trimming, de‑veining, portioning, breaking down, bony, skinning, filleting, and shelling.
- Preparing, cooking, and finishing fruit vegetables.
- Preparing, cooking, and finishing sauces.
- Preparing, cooking, and finishing pureed and cream soups and stock‑based dishes.
- Preparing, cooking, and finishing noodles, and fresh or convenience pasta.
- Preparing, cooking, and finishing pulses and grains, including long and short grain rice.
- Preparing and cooking eggs or egg‑based dishes.
- Preparing, cooking, and finishing leavened and unleavened dough products.
- Preparing, cooking, and finishing sweet and savory pastry products using short, sweet and choux.
- Preparing, cooking, and finishing scones, biscuits, sponge cakes and non‑sponge cakes.
- Preparing, producing, and finishing hot and cold desserts.
- Preparing, cooking dishes using alternative ingredients such as plant‑based, gluten‑free.
- Preparing fresh ingredients, including from whole, to reduce waste and improve sustainability.
- Using seasoning, spices, rubs and marinades to flavour ingredients.
- Portioning, plating, finishing, garnishing and presenting individual dishes.
- Applying portion control to maximise yield.
- Achieving intended quality in terms of texture, flavour and appearance.
- Identifying and resolving errors during the production process.
- Assisting in the resolution of feedback, complaints and issues.
- Preparing, cleaning and using manual and electrical food‑preparation and cooking equipment safely, correctly and efficiently.
- Applying food safety and allergen procedures, including monitoring temperatures during preparation, cooking and holding.
- Selecting and applying hygiene management techniques to maintain a safe, clean work environment, including personal hygiene, PPE and uniform.
- Complying with health and safety legislation, regulations, guidelines and procedures.
- Undertaking stock control, storage and rotation.
- Monitoring and recording food temperatures on delivery and in storage.
- Following equity, diversity and inclusion legislation and organisational policies.
- Using techniques for maintaining good mental health and wellbeing, supporting self and others.
- Communicating with colleagues, manager and other stakeholders professionally.
- Working as part of a team to support service delivery.
- Using feedback to improve own performance.
- Managing own time to ensure tasks are completed.
- Working towards a Level 2 Commis Chef apprenticeship standard.
- Receiving on‑and off‑the‑job training and support from an assessor and an Apprenticeship advisor.
- Attending Cornwall College St Austell one day per week as part of the apprenticeship training.
Qualifications
- GCSE Mathematics (grade 3) or equivalent.
- Share any other relevant qualifications and industry experience; the apprenticeship can be adjusted to reflect existing knowledge.
Skills
- Logical
- Creative
- Initiative
- Non‑judgemental
Other requirements
Own transport essential due to remote location.
About this employer
The Idle Rocks Hotel is a Luxury, Relais Châteaux‑affiliated property on the South Coast of Cornwall, offering high‑quality, produce‑driven culinary experiences to a national and international market. It is a Relais Châteaux hotel with a Michelin‑key heritage, situated on the historic St Mawes Sewwall. The hotel has developed relationships with superb suppliers and operates its own fishing boat to collect fresh scallops and fish. It is located in St Mawes and has a sister property, The St Mawes Hotel, offering a range of dining styles across both sites.
Opportunities may be available to progress to a Chef de Partie role.
Contact
Cornwall College
Reference Code
VAC2000031825
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