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Apprentice Commis Chef
STORRS HALL HOTEL
WINDERMERE (LA23 3LG)
Closes in 25 days (Friday 30 October 2026)
Posted on 2 October 2026
Summary
The role will involve learning a range of food preparation techniques and cooking styles across the full range of sections. You would be working across the Fine Dining 2 Rosette Restaurant and the Bistro which is more relaxed dining. You would also gain experience of Pastry to produce desserts, breads and afternoon teas.
Wage
£16,640 to £26,436.80, depending on your age
National Minimum Wage
Minimum wage rates (opens in new tab)
£9 per hour if they are in the first year of apprenticeship. Rising to £12.71 once the first year of apprenticeship is complete.
Training
Course
Commiss chef (level 2)
Hours
Shifts will be between the hours of 7am and 10pm on a rota basis, Monday to Sunday, with a day release to attend college. A typical working week will be a minimum of 32 hours plus the day at college.
Start date
Saturday 14 November 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
The apprentice Commis Chef role will teach you everything you need to know about working within a professional commercial Kitchen to exacting standards, to deliver the best possible dining experience. You will learn about a range of produce and ingredients, teaching you how to develop flavours and dishes.
Main Responsibilities and Duties will include:
- Prepping raw ingredients, fish, meat and vegetables
- Learning various preparation and cooking techniques across all sections of the kitchen
- Learning how to cook sauces
- Learning how to prepare for service
- Learning about stock rotation and management
- Learning how to manage fridges and larders
- Learning how to plate and present dishes
- Training in how to work to, and achieve food hygiene and food safety standards
- Building an understanding of how a kitchen’s workflow is managed
- Working closely with the kitchen team of Chef de Parties, Sous Chefs and the Head Chef
- Working closely with the Food & Beverage Team to learn how to deliver a smooth operational service
As you gain experience you will gradually start to take on more responsibilities and learn more advanced techniques and gain exposure in to things like menu planning and development.
Where you'll work
STORRS HALL HOTEL
WINDERMERE LA23 3LG
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
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Training provider
KENDAL COLLEGE
Training course
Commiss 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.
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Requirements
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- Attention to detail
- Organisation skills
- Team working
- Creative
- Initiative
- Patience
About this employer
Storrs Hall is a spectacular luxury Grade II listed Georgian Mansion Hotel, with a beautiful location and stunning grounds, on the shores of Lake Windermere. We were included in Tatler’s 101 Best Hotels in the World 2022. The intention is that we become one of the premier destination hotels in the country.
Offering both an award-winning fine dining restaurant and a contemporary Bistro, that deliver a range of culinary delights and an impressive wine selection. We run a modern fully equipped Kitchen, under a talented Head Chef.
https://storrshall.com/ (opens in new tab)
Disability Confident
A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions. You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab). Next step would be to move into either further study to progress the apprenticeship into Chef De Partie level 3, gaining further qualifications or continue into full time employment without further study.
Ask a question
The contact for this apprenticeship is:
KENDAL COLLEGE
The reference code for this apprenticeship is VAC2000056490.
Apply now
Closes in 25 days (Friday 30 October 2026)
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