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Our live vacancies offer a diverse range of positions across various industries, providing the perfect launchpad for your career. Whether you’re just starting out or looking to enhance your skills, our apprenticeships combine hands-on experience with top-notch education, ensuring you gain the knowledge and expertise needed to excel in your chosen field.

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Level 2 Commis Chef Apprentice

Summary

Join a busy kitchen team and develop the skills needed to become a qualified Commis Chef. Working alongside experienced chefs, you will learn food preparation, cooking techniques, food safety and kitchen operations while earning a wage and gaining a nationally recognised qualification.

Posted date: 7th September 2026
Employer: MANOR COURT BRIDLINGTON LIMITED
Location: BRIDLINGTON (YO16 4UJ)
Wage: £20,800 a year
Training Course: Level 2 Commis Chef
Hours: 40
Possible Start Date: 5th October, 2026
Duration: 12 Months (+3 months)
Positions Available: 1

Work

As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.

What you’ll do at work

Support the Head Chef and kitchen team with food preparation and cooking.
Prepare and cook dishes to company specifications using fresh ingredients.
Maintain high standards of food safety, hygiene and cleanliness.
Follow recipe cards and kitchen procedures.
Assist with stock rotation, storage and kitchen organisation.
Work closely with front of house and kitchen colleagues to deliver an excellent customer experience.
Ensure allergen procedures are followed at all times.
Complete daily preparation and cleaning duties.

Previous experience in a kitchen environment, food preparation, or hospitality is advantageous but not essential.

Where you will work

53 MAIN STREET, CARNABY, BRIDLINGTON, YO16 4UJ

Training

An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.

College or training organisation

TEC Partnership

Your training course

Commis chef

Equal to Level 2 (GCSE)

Course contents

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.

Your training plan

Training will take place primarily in the workplace with regular coaching and support from the training provider.
Dedicated off-the-job training will be provided as part of the apprenticeship programme.
Functional Skills training in English and maths will be provided if required.
Programme duration approximately 12 months plus End Point Assessment.

Qualifications

GCSE Maths & English (Grade 3) desirable

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Team working
Patience
Physical fitness
Passion for cooking
Reliable & Punctual
Keen to learn
Professional Appearance
Good work ethic

Other requirements

Physically active role requiring standing for long periods and working in a fast-paced kitchen.
Applicants should consider travel arrangements before applying.

About the employer

Family-run since 1990, Manor Court blends genuine hospitality with relaxed comfort. Set between the Yorkshire coast and countryside, it’s a place to eat well, rest well, and feel at ease. We are a busy hospitality business committed to delivering great food and exceptional customer experiences. The successful apprentice will join an experienced kitchen team and receive hands-on training in all aspects of food preparation, cooking and kitchen operations.

https://www.manorcourt-hotel.co.uk

What we offer

Competitive pay plus tips
Company pension scheme
Holiday entitlement
Ongoing training and development opportunities
Career progression opportunities within the business

After this apprenticeship

Progression to Chef de Partie or higher-level apprenticeship opportunities.

Ask a question

mailto:[email protected]

How to apply

https://www.findapprenticeship.service.gov.uk/apprenticeship/VAC2000050934

Closing date

20th September, 2026

Level 2 Site Carpentry & Joinery Apprentice

Summary

Are you practical, hands-on and ready to build a career in construction? Join our skilled production team as a Carpentry & Joinery Apprentice. Earn while you learn, gain a recognised qualification, develop valuable trade skills, and work alongside experienced professionals on exciting modular building projects.

Posted date: 7th September 2026
Employer: IDEAL BUILDING SYSTEMS LTD
Location: LANCASTER ROAD, CARNABY INDUSTRIAL ESTATE, BRIDLINGTON, EAST YORKSHIRE, YO15 3QY
Wage: £16,224 a year
Training Course: Level 2 Carpentry & Joinery
Hours: 39
Possible Start Date: 5th October, 2026
Duration: 24 months
Positions Available: 1

Work

As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.

What you’ll do at work

As an Apprentice Site Carpenter & Joiner, you will:

Assist in the assembly and construction of modular buildings
Learn how to use a range of hand and power tools safely
Develop woodworking and joinery skills in a professional manufacturing environment
Read and interpret technical drawings and specifications
Work alongside experienced semi-skilled and skilled joiners
Contribute to exciting projects delivered across the UK
Gain valuable industry knowledge while studying towards your apprenticeship qualification

Join a supportive and experienced team where you’ll earn while you learn, gain recognised qualifications, and develop skills that can lead to a long-term career in the construction industry. If you’re ready to start building your future, we’d love to hear from you.

Where you will work

LANCASTER ROAD, CARNABY INDUSTRIAL ESTATE, BRIDLINGTON, EAST YORKSHIRE, YO15 3QY

Training

An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.

College or training organisation

TEC Partnership

Your training course

Carpentry and joinery

Equal to Level 2 (GCSE)

Course contents

Comply with health and safety regulations, standards, and guidance.

Identify and use safety control equipment, for example, RPE, dust suppression, PPE and LEV.

Comply with environmental and sustainability regulations, standards, and guidance. Segregate resources for reuse, recycling and disposal.

Comply with industry regulations, standards, and guidance.

Prepare and maintain a safe working area.

Interpret and use information from drawings and specifications.

Estimate required materials and produce a cutting list.

Verbally communicate with others, applying construction terminology.

Select, use and store hand tools.

Select, use and store power tools.

Maintain and sharpen hand tools.

Produce jigs.

Identifies well-being support available to self and others.

Site carpenter: Apply first fix techniques and practices for: 1. structural carcassing (load bearing studwork), 2. straight timber or metal partition walls, 3. floor joists 4. floor joist coverings and 5. straight flights of stairs.

Site carpenter: Install structural fixings.

Site carpenter: Size timber from sizing tables.

Site carpenter: Apply site second fix techniques and practices for: 1. service encasement, 2. cladding 3. wall and floor units and fitments, 4. handrails and spindles to straight flights of stairs, 5. internal and external doors, 6. skirting boards and architrave, 7. window boards.

Site carpenter: Apply site carpenter techniques and practices to construction of rafter roofs, including trussed (prefabricated) and traditional (built on site) including the construction of verge, eaves and fitting loft access.

Site carpenter: Use and store laser levels for example cross line laser.

Site carpenter: Form connections, for example, using joints, nails, screws, bolts and adhesive.

Site carpenter: Apply measuring, marking out, cutting (square and angled), mitring, hinging and recessing techniques.

Site carpenter: Carrying out splicing and scribing techniques.

Architectural joiner: Produce setting out details, including setting rods, and mark out for timber products.

Architectural joiner: Produce basic woodworking joints including dovetail, bridal, mortise and tenon and halving.

Architectural joiner: Form connections using dowels, biscuit, staples and adhesives.

Architectural joiner: Apply techniques and practices to the manufacture and assembly of a timber window with casement including glazing rebates and associated ironmongery.

Architectural joiner: Apply manufacture and assembly techniques for first fix products: 1. straight staircases, 2. door frames and linings.

Architectural joiner: Apply manufacture and assembly techniques for second fix products: 1. timber doors, 2. wall and floor units, 3. timber mouldings, 4. staircase spindles and balustrades.

Architectural joiner: Fit ironmongery including door locks, door handles, door hinges, latches and draw runners.

Architectural joiner: Inspect, prepare and operate fixed machinery.

Comply with health and safety regulations, standards, and guidance.

Identify and use safety control equipment, for example, RPE, dust suppression, PPE and LEV.

Comply with environmental and sustainability regulations, standards, and guidance. Segregate resources for reuse, recycling and disposal.

Comply with industry regulations, standards, and guidance.

Prepare and maintain a safe working area.

Interpret and use information from drawings and specifications.

Estimate required materials and produce a cutting list.

Verbally communicate with others, applying construction terminology.

Select, use and store hand tools.

Select, use and store power tools.

Maintain and sharpen hand tools.

Produce jigs.

Identifies well-being support available to self and others.

Your training plan

This apprenticeship is delivered through a blended learning programme, combining practical workplace experience, online learning, and day release at college. Apprentices will attend East Riding College in Bridlington or Beverley one day per week, while spending the remainder of their time developing hands-on skills and knowledge within the workplace alongside experienced professionals.

Qualifications

GCSE Maths & English (Grade 4) essential

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Team working
Enthusiastic & eager to learn
Reliable
Strong work ethic
Positive
Interested in construction
Interested in carpentry
Interested in joinery

Other requirements

Experience using hand tools, although full training will be provided
This role involves manual handling and working within a busy factory-based manufacturing environment. Applicants should be comfortable undertaking practical, hands-on work as part of a production team.

About the employer

At Ideal Building Systems Ltd, we have over 30 years of experience designing and manufacturing high-quality modular buildings for sectors including education, healthcare, retail, offices, and welfare accommodation.

https://www.idealbuildingsystems.co.uk/