Commis Chef Apprenticeship Caprice Holdings Ltd

Fantastic opportunity for a Chef Apprenticeship position available to learn the preparation and cooking of all fresh ingredients on site. This will include meat, fish, poultry, vegetables, breakfast, banqueting and desserts. You will learn basic kitchen skills and in addition learn about food hygiene, health and safety, storage and cleaning.

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Closing date: 30 Sep 2017

Apprenticeship summary

  • Weekly wage


  • Working week

    40 hours per week including 1 day at college, 5 days per week (Monday-Friday), Hours mainly 07.30-16.00 hours. Weekends off in the first year.

    Total hours per week: 40.00

  • Apprenticeship duration

    12 months

  • Possible start date

    01 Oct 2017

  • Date posted

    12 May 2017

  • Apprenticeship level

    Intermediate Level Apprenticeship

  • Reference number


  • Positions

    7 available

Job role:

Chef Apprenticeship position available to learn the preparation and cooking of all fresh ingredients. This will include meat, fish, poultry, vegetables, breakfast, banqueting and desserts.

You will learn basic kitchen skills and in addition learn about food hygiene, health and safety, storage and cleaning.

Duties include:

  • Preparation of meat, fish, vegetables, stocks and sauces as  part of a large kitchen brigade.
  • Preparing mis-en-place ready for service to standard recipes.
  • Assist the chef de partie during service.
  • Working as part of a team and making a positive contribution to team spirit and cohesiveness.
  • Adhering to company food hygiene standards and cleaning schedules.
  • Maintaining safe systems of work and good health and safety practices. Duties will include maintaining temperature records and cleaning schedules.
  • Maintaining stock rotation of fresh and dry goods. Labelling fresh and prepared foods
  • Preparing ingredients and recipes to laid down standards.
  • Working a variety of shift patterns over 5 days per week including one day at college weekly. Shifts will include early starts and some late nights.
  • Learn  all  the  dishes  on  the  restaurant  menu, including  all ingredients and preparation methods.

Requirements and prospects

Desired skills

  • Excellent personal presentation
  • Reliable
  • Ability to work under pressure
  • Flexible to the needs of the job/industry
  • Willing to learn

Personal qualities

  • A strong interest in food - preparing and cooking ingredients
  • This a practical position
  • Excellent organisational skills
  • Motivation is key

Qualifications required

  • GCSE English and Maths grades A-D/3-9 (or equivalent qualifications)
  • GCSE Cookery/Food Tech desirable

Future prospects

Progression within your job role and organisation with the potential to complete further Apprenticeships and training relevant to your role as you progress.

Things to consider

Remember you will be standing all day! You will be working in a hot and busy kitchen. Please also consider your commute in terms of cost and time. The current National Minimum Wage for an apprentice is £3.50 an hour. This rate applies to apprentices under 19 and those aged 19 or over who are in their first year. Apprentices must be paid at least the minimum wage rate for their age if they are aged 19 or over and have completed their first year. The minimum wage rates are £5.60 an hour for 18-20 year olds and £7.05 for anyone aged 21 and over. Apprentices are paid for their normal working hours and training that’s part of their apprenticeship (usually one day per week).

About the employer

The Caprice group encompasses London’s favourite restaurants, from some of the oldest and most classic establishments in London to its most exciting and innovative new openings. When talking about the Caprice group, history and tradition play an important role. The Ivy, with its famous harlequin stained glass windows, green banquettes and shepherd’s pie, opened in 1917 and is celebrating its 100th anniversary this year. Le Caprice’s unique brand of urbanity and elegance dates back to 1947. Scott’s can trace its origins to an oyster warehouse of 1851, long before it moved to its current home where Ian Fleming discovered the dry Martini, shaken, not stirred. With them are other iconic restaurants, including Daphne’s, where authentic Italian regional cuisine is served in an atmosphere of perfect sophistication, and J Sheekey – founded in 1896 – where theatre-goers enjoy truly legendary seafood. There is, of course, a lot more to the Caprice group than history. Covering a variety of atmospheres and clienteles, this restaurant group ranges far and wide through the cuisines of the world – traditional and modern British, Italian, French and Asian included – in some of the best restaurants London has to offer. And far from resting on its laurels, the Caprice group is always looking for new ways to innovate and entertain. Since Richard Caring took over as Chairman in 2005, there have been acclaimed new ventures in 34 Mayfair, J Sheekey Atlantic Bar (formerly J Sheekey Oyster Bar) and outposts of a true New York institution in Balthazar London and Balthazar Boulangerie. The group covers retail and a café in the form of The Mount Street Deli; a members’ club in The Club at The Ivy; and a thriving catering company in Urban Caprice, who are listed at the Natural History Museum, Kensington Palace and the Saatchi Gallery, to name but a few illustrious venues. In recent years, there have been two major refurbishments in Daphne’s (2014) and The Ivy (2015) – as well as the opening of a string of sister restaurants to The Ivy under the moniker of The Ivy Collection, with seven so far and more to follow in 2017. Last, but by no means least, there is the much-talked-about Sexy Fish, launched in October 2015. Although each restaurant in the Caprice group is very different, they share a devotion to quality, demonstrated in the sourcing, seasonality, preparation and presentation of their food and drink, in the imagination of their design and in the warmth and skill of their service.


Caprice Holdings Ltd


28-30 Litchfield Street



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Training provider

  • On the job training 4 days a week and also 1 day a week at WKC
  • Commis Chef Apprenticeship standard
  • Functional Skills English and maths at Level 1, progressing to level 2

Apprenticeship standard

Hospitality > Commis Chef

Training provider


Applications for this apprenticeship are being processed by Westminster Kingsway College - Hospitality 'Workforce Development


Susan Milbank

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Closing date: 30 Sep 2017