Passionate about cooking and eager to learn while you earn? Join us as a Commis Chef Apprentice at the Painswick Hotel

Develop your culinary skills in a fast-paced kitchen. You’ll complete the Level 2 apprenticeship with HIT Training, combining workplace learning, online study, and on-the-job training.

Wage

£19,718.40 a year

Minimum wage rates (opens in new tab)
£9.48 to £12.21 an hour & a share of Gratuities

Training course

Commis chef (level 2)

Hours

You will be working either 35 or 40 hours a week over 5 days in our friendly, professional kitchen team of 12. Shifts to be confirmed.
40 hours a week

Start date

Monday 7 September 2026

Duration

1 year 1 month

Positions available

1

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 Role:

• Learn how technology supports the development and production of dishes
• Use correct ingredients and portion sizes for each dish
• Learn the principles of basic food preparation and cooking; taste; allergens; diet and nutrition
• Identify traditional cuts of and basic preparation methods for, meat, poultry, fish and vegetables
• Adhere to personal hygiene standards, food safety practices and procedures
• Understand how personal and team performance impact on the successful production of dishes and menu items
• Understand the principles of supply chain and waste management

Where you'll work
Kemps Lane
Painswick
Stroud
GL6 6YB

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.