Overview
Our Commis Chef Apprenticeship provides you the chance to start a professional career in hospitality while gaining real experience in a busy kitchen. You’ll work with our skilled chefs to learn core cooking skills, food preparation, hygiene standards, and menu support, building confidence and a strong foundation for your future.
Wage: £16,640 for your first year, then could increase depending on your age.
National Minimum Wage rate for apprentices.
Duration: 1 year 6 months.
Hours: 40 hours a week.
Start date: Saturday 1 August 2026.
Responsibilities
- Assist with basic food preparation, including chopping, portioning, and preparing ingredients.
- Support chefs during service by following instructions and maintaining high kitchen standards.
- Keep the kitchen clean, organised, and compliant with food hygiene and safety guidelines.
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
- 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: 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 creamsoup 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.
- 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.
- 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.
Training will be mainly work‑based with a day release once a week at Heart of Worcestershire College’s Worcester Campus.
Location
35 HARTLEBURY ROAD
STOURPORT ON SEVERN
DY13 9JA
Requirements
GCSE in Maths (grade 2).
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Creative
Other Requirements
- The role involves working in a fast‑paced kitchen environment, especially during busy service times.
- You must be comfortable with early mornings, evenings, weekends, and bank holidays as part of a rotating schedule.
- Food hygiene, safety, and following instructions carefully are essential for success in this role.
After this apprenticeship
Commis Chef progressing to Junior Chef de Partie (or Chef de Partie, depending on experience gained) once core skills, confidence, and practical kitchen experience are achieved, taking on responsibility for running a section, preparing dishes to a high standard, and supporting the wider kitchen team during service.
Contact & Reference
HEART OF WORCESTERSHIRE COLLEGE
Reference code: VAC2000030724.
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