Chef Apprenticeship

Kick-start your career with a hands-on apprenticeship that combines practical experience, structured training, and recognised qualifications. You'll learn from experienced professionals, develop valuable skills, and gain real career opportunities while earning as you learn.

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work:

• Work in a real kitchen alongside experienced chefs, preparing and serving fresh food
• Learn how to create and cook daily specials using seasonal ingredients
• Develop skills in food preparation, cooking techniques, presentation, and kitchen organisation
• Take part in exciting masterclass days focused on fish, poultry, red meat, pastry, and cake making
• Visit suppliers and industry experts to learn where great ingredients come from
• Gain hands-on experience across different areas of the kitchen
• Work as part of a supportive team and build confidence in a fast-paced environment
• Learn food safety, stock management, and professional kitchen standards
• Receive coaching and support to help you progress towards becoming a qualified chef

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:

• Waddington Street, Durham, DH1 4BG
• Ripon Road, Harrogate, HG1 2SY
• Inn Collection Group 3rd Floor, Q5, Quorum Business Park, Newcastle Upon Tyne, NE12 8BS
• Grand Parade, North Shields, NE30 4JQ
• Park Street, Ripon, HG4 2BU
• Seaton Lane, Seaton, Seaham, SR7 0LP
• Guisborough Road, Whitby, YO21 1TL

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider:

BENSON-SMITH LIMITED

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.