Apprentice Commis Chef
Storrs Hall Hotel
WINDERMERE (LA23 3LG)
Closes in 30 days (Monday 30 June 2025 at 11:59pm)
Posted on 29 May 2025
Contents
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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