Sala Thai Kitchen Commis Chef Apprentice

Sala Thai Kitchen is an award-winning Thai restaurant and cooking school in the heart of St Albans, led by experienced cookery teacher Thippawan Rashleigh. We're looking for a passionate Commis Chef Apprentice to begin their culinary career with us, learning the art of authentic Thai cuisine within a friendly and supportive kitchen team.

Wage

• £14,560 for your first year, then could increase depending on your age
• National Minimum Wage rate for apprentices
• Minimum wage rates opens in new tab

Training

• Course: Commis chef (level 2)
• Hours: 35 hours per week - shift work including evenings and weekends; exact shifts to be confirmed.
• Start date: Saturday 10 October 2026
• Duration: 1 year
• Positions available: 1

What you'll do at work

This apprenticeship follows the nationally recognised ST0228 Commis Chef standard, giving you a genuine Level 2 qualification while you earn and work alongside experienced chefs, learning fundamental cooking techniques, food preparation skills, and kitchen operations within a professional restaurant environment.

Key Responsibilities

• Preparing ingredients for service, including authentic Thai pastes, herbs, and specialist ingredients
• Assisting with cooking and food preparation across every section of the kitchen
• Learning a variety of Thai and general cooking techniques and methods from an experienced cookery teacher
• Maintaining high standards of food hygiene and safety at all times
• Receiving and storing deliveries appropriately
• Keeping kitchen equipment and workstations clean and organised
• Supporting menu preparation and presentation
• Communicating effectively with colleagues, suppliers, and customers as part of a positive, friendly team

Where you'll work

5A High Street
St. Albans
AL3 4ED

Training

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

Training provider

OAKLANDS COLLEGE

Training course

Commis chef (level 2)

[Understanding apprenticeship levels](opens in new tab)

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.