Commis Chef Apprentice

Location: NORTON, Worcester

Closing Date: 8 days (Friday 9 October 2026 at 11:59pm)

Posted On: 20 July 2026

Summary

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

Wage: £16,640 for your first year, then could increase depending on your age

Training Course: Commis chef (level 2)

Hours: Monday - Sunday (day off at the weekend) 6am - 2pm. 40 hours a week

Start Date: Saturday 10 October 2026

Duration: 1 year

Positions Available: 2

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

• Preparing ingredients (chopping, peeling, slicing)
• Measuring and weighing ingredients accurately
• Assisting in basic cooking tasks
• Preparing sauces, salads, or simple dishes
• Following recipes and instructions carefully

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:

• UNIT 3, NORTON BUSINESS PARK, CHURCH LANE, NORTON, WR5 2PS
• Sixways Stadium, Warriors Way, Hindlip, Worcester, WR3 8ZE

Training

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

Training Provider: HEART OF WORCESTERSHIRE COLLEGE

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.
• 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.