Commis Chef Apprenticeship

This is a level 2 commis chef apprenticeship with Umbrella Training, employment by Fallow.

Commis Chef Apprenticeship to work under the supervision of Jack Croft and Will Murray, learning about sustainability and provenance of each dish.

Wage

• £16,640 for your first year, then could increase depending on your age
• National Minimum Wage rate for apprentices
• Minimum wage rates (opens in new tab)

Hours

• Weekly shift work, arranged upon employment.
• 40 hours a week

Start date

• Tuesday 1 September 2026

Duration

• 1 year

Positions available

• 6

What you'll do at work

• Assist chefs with food preparation and basic cooking tasks
• Wash, peel, chop and prepare ingredients
• Keep workstations clean, organised and sanitised
• Follow food hygiene and health and safety procedures
• Help with stock rotation and storage
• Check ingredients for freshness and quality
• Measure and portion ingredients correctly
• Prepare simple dishes under supervision
• Support different kitchen sections when required
• Clean kitchen equipment, utensils and surfaces
• Receive and store food deliveries
• Learn recipes, cooking techniques and presentation skills
• Reduce food waste and report low stock
• Follow instructions from the head chef and senior chefs
• Work efficiently during busy service periods

Where you'll work

You can select which locations you want to apply for in your application on Find an apprenticeship.

This apprenticeship is available in these locations:

• 52 Haymarket, London, SW1Y 4RP
• 5 Park Dr, London, E14 9GG

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.