Apprentice Commis Chef

Summary

We are looking for an individual that wants to build a professional Chef’s career. The Apprentice role will involve learning a range of food prep techniques and cooking styles across all sections. You would be working across the 2 Rosette Restaurant and the Bistro. Also gaining experience of Pastry to produce desserts, breads and afternoon teas.

Wage

£15,704 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Wage is £8 per hour in the first year of apprenticeship. Rising to £12.21 once the first year of the apprenticeship is complete.

Training course

Commis chef (level 2)

Hours

Shifts will be between the hours of 7am and 10pm on a rota basis, Monday to Sunday, with a day release to attend college. A typical working week will be a minimum of 32 hours plus the day at college.

40 hours a week

Start date

Friday 4 July 2025

Duration

1 year 3 months

Positions available

1

Work

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 apprentice Commis Chef role will teach you everything you need to know about working within a professional commercial Kitchen to exacting standards, to deliver the best possible dining experience. You will learn about a range of produce and ingredients, teaching you how to develop flavours and dishes.

Main Responsibilities and Duties will include:

Prepping raw ingredients, fish, meat and vegetables
Learning various preparation and cooking techniques across all sections of the kitchen
Learning how to cook sauces
Learning how to prepare for service
Learning about stock rotation and management
Learning how to manage fridges and larders
Learning how to plate and present dishes
Training in how to work to, and achieve food hygiene and food safety standards
Building an understanding of how a kitchens’ workflow is managed
Working closely with the kitchen team of Chef de Parties, Sous Chefs and the Head Chef
Working closely with the Food & Beverage team to learn how to deliver a smooth operational service

As you gain experience, you will gradually start to take on more responsibilities and learn more advanced techniques and gain exposure into things like menu planning and development.

Where you'll work

STORRS HALL HOTEL
WINDERMERE
LA23 3LG

Training

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

College or training organisation

KENDAL COLLEGE

Your training course

Commis chef (level 2)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents

Contribute to reviewing and refreshing menus in line with business and customer requirements
Use technology for the development and production of dishes and menu items in line with business procedures and guidelines to achieve the best result
Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
Prioritise tasks, ensuring food items meet the required quality standard and in the required time frame
Measure dish ingredients and portion sizes accurately
Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements
Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and finishing food
Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer
Apply correct preparation and selection methods when using fresh produce in dishes
Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
Work with others to ensure dishes produced are of high quality, delivered on time and to the standard required
Choose methods of communication that achieve effective team working
Develop own skills and knowledge through training and experiences
Deal with team challenges and problems constructively to drive a positive outcome
Effectively manage resources to meet specifications and control waste
Follow safe systems of work reporting risks in the appropriate manner
Contribute to reviewing and refreshing menus in line with business and customer requirements
Use technology for the development and production of dishes and menu items in line with business procedures and guidelines to achieve the best result
Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
Prioritise tasks, ensuring food items meet the required quality standard and in the required time frame
Measure dish ingredients and portion sizes accurately
Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements
Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and finishing food
Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer
Apply correct preparation and selection methods when using fresh produce in dishes
Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
Work with others to ensure dishes produced are of high quality, delivered on time and to the standard required
Choose methods of communication that achieve effective team working
Develop own skills and knowledge through training and experiences
Deal with team challenges and problems constructively to drive a positive outcome
Effectively manage resources to meet specifications and control waste
Follow safe systems of work reporting risks in the appropriate manner

Your training plan

Training will take place at Kendal College one day per week, during term time

Requirements

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Attention to detail
Organisation skills
Team working
Creative
Initiative
Patience

About this company

Storrs Hall is a spectacular luxury Grade II listed Georgian Mansion Hotel, with a beautiful location and stunning grounds, on the shores of Lake Windermere. We were included in Tatler’s 101 Best Hotels in the World 2022. The intention is that we become one of the premier destination hotels in the country. Offering both an award-winning fine dining restaurant and a contemporary Bistro, that deliver a range of culinary delights and an impressive wine selection. We run a modern fully equipped Kitchen, under a talented Head Chef

https://storrshall.com/ (opens in new tab)

Disability Confident

A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions.

You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.

After this apprenticeship

Next step would be to move into either further study to progress the apprenticeship into Chef De Partie Level 3.
Gaining further qualifications or continue into full time employment without further study

Ask a question

The contact for this apprenticeship is:

KENDAL COLLEGE

Lisa Halshaw

hr@storrshall.com

015394 47111

The reference code for this apprenticeship is VAC1000323178.

Apply now

Closes in 30 days (Monday 30 June 2025 at 11:59pm)

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