Commis Chef Apprenticeship

Commiss Chef Apprenticeship is available with The Laundry, a vibrant all-day neighbourhood restaurant located in Brixton, London. It offers a diverse menu that includes brunch, Sunday roasts, and a variety of dishes influenced by Australasian culinary influences.

Wage

• £16,640 for your first year, then could increase depending on your age
• National Minimum Wage rate for apprentices

Training Course

• Commis chef (level 2)

Hours

• Shift pattern and Rota, weekends included. Days and times to be confirmed. 40 hours a week

Start Date

• Sunday 1 November 2026

Duration

• 1 year 3 months

Positions Available

• 1

About the Role

In line with The Laundry’s philosophy, that provenance matters, we are offering a Commis Chef Apprenticeship focused on classic bistro food. This role provides comprehensive training in the preparation and cooking of entirely fresh, site-sourced ingredients across our full-service cycle, from the precision of the breakfast shift through to lunch, dinner, and our signature Sunday Roasts.

In partnership with Westminster Capital City College, you will develop essential preparation skills while learning the artistry of cooking in a live service setting. Beyond the technical handling of meat, fish, poultry, and seasonal vegetables, you will build a professional foundation in kitchen hygiene, safety, and organisation, gaining the discipline required to deliver high-standard menus that celebrate quality at every stage.

Where You'll Work

374 Coldharbour Lane
London
SW9 8PL

Training

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

Training Provider

CAPITAL CITY COLLEGE GROUP

Training Course

Commis chef (level 2)

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.