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Apprentice Commis Chef
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Train as a Commis Chef at The Old Mill
Gain hands-on kitchen experience while completing your Level 2 apprenticeship with HIT Training. You’ll learn core cooking skills, work in a fast-paced team, and build a strong foundation for progression across Shepherd Neame, supported by Sheps Spirit and Pride and Passion.
What you'll do at work
- Prepare and cook dishes to company standards, ensuring quality and consistency
- Work collaboratively with the kitchen team to maintain smooth service during busy periods
- Uphold hygiene, safety, and compliance standards at all times
- Assist with stock control, ordering, and kitchen organisation
- Support and mentor junior team members, helping them develop their skills
Where you'll work
The Old Mill
Mill Lane
Ashford
TN25 4DZ
Apprenticeship Details
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
THE OPPORTUNITY PROVIDER LTD
Training course
Commis chef (level 2)
Understanding apprenticeship levels (opens in new tab)
What you'll learn
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.
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Training schedule
Commis Chef Level 2.
Training will take place in the workplace, supported by regular one-to-one sessions with a HIT Training coach, plus online study.
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Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Applicants must be comfortable working in a fast-paced kitchen, handling hot equipment, and standing for long periods. Evening and weekend shifts are required.
About Shepherd Neame
Based in the medieval market town of Faversham in Kent, Shepherd Neame is an independent family business that has the distinction of being Britain’s oldest brewer. We can trace Shepherd Neame’s rich history back as far as 1698, and the history of brewing beer on our grounds in Faversham extends back even further.
The company operates a fully integrated business model, encompassing brewing, hospitality, and retail. It produces a diverse range of award-winning ales, lagers, and specialty beers, including well-known brands such as Spitfire, Bishops Finger, and Whitstable Bay, alongside licensed international lagers.
In addition to brewing, Shepherd Neame owns and operates an extensive estate of around 280–300 pubs, hotels, and inns, located primarily across London and the South East of England. These venues provide food, drink, and accommodation, forming the core of the company’s revenue through its retail pub and hotel operations.
https://www.britanniaguildford.co.uk/ (opens in new tab)
Staff discounts, early wage withdrawal, mental health support, pension plan, flexible working, and career development.
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
On successful completion, apprentices can progress into a full-time Commis Chef role, with opportunities to advance to Chef de Partie and further kitchen positions across Shepherd Neame’s pubs and hotels. There is also a clear route into permanent employment and wider career development within the company.
Contact Information
The contact for this apprenticeship is:
THE OPPORTUNITY PROVIDER LTD
The reference code for this apprenticeship is VAC2000043196.
Closes in 8 days (Tuesday 1 September 2026)
After signing in, you’ll apply for this apprenticeship on the company's website.
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