Apprentice Chef

Summary

At Ross & Ross, the Apprentice Chef will learn the different sections within the kitchen, gain experience with food preparation, and cooking techniques, and work safely within HSE guidance.

Wage

£18,000 a year

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Training course

Commis chef (level 2)

Hours

Varied days and shift patterns including weekends.

40 hours a week

Start date

Monday 1 September 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 role will involve:

Working alongside the head chef & sous chef to enhance skills and understanding of an active kitchen environment
Working as part of the team during prep time and services
Preparing, cooking and presenting food to company specification
Keeping the kitchen clean, tidy and hygienic at all times
Working safely around kitchen equipment, monitor and dealing with any maintenance issues
Keeping up to date with new products, menus and promotions
Adhering to company policies and procedures and licensing laws
Being involved and contributing to staff meetings

Perks of the role:

Career development opportunities
Opportunity to write specials and contribute to menus
Christmas off work
Team days where you will learn more about the produce we use
Hot meal during event day shifts

The ideal candidate will ideally:

Be passionate about cooking, love the industry and have an eagerness to learn
Have a love for seasonal ingredients
Be ambitious to grow your career and aspire to be a Head Chef in the future
Be able to work calmly under pressure
Have an understanding of knife skills or knowledge
Bring energy to the team and demonstrate enthusiasm for the role and cooking

Where you'll work

Ross & Ross Food Ltd, 10 Worcester Road Industrial Estate
Chipping Norton
OX7 5XW

Training

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

College or training organisation

MILTON KEYNES COLLEGE

Your training course

Commis chef (level 2)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents

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.
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.

Your training plan

Commis Chef Level 2
Training with Milton Keynes College
Ongoing training, support and development with the employer
Food and Allergen training

Requirements

Essential qualifications

GCSE or equivalent in:

English and Maths (grade 4-9)

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

Attention to detail
Initiative
Creative

About this company

Ross & Ross Events are a wedding catering company located in Oxfordshire, driven by a deep-rooted love of good food and a commitment to delivering exceptional service. Since 2015, the stellar team has provided fresh and flavorful meals for all types of wedding celebrations. The dedicated chefs and events team devise bespoke menus tailored to you and your preferences. Every ingredient on our plates has a story to tell. We pride ourselves on our locally sourced ingredients, impeccable service and our passionate and experienced team. Whether it be a fine-dining or family-style sharing, everything centers around making your day personal, memorable and unique.

After this apprenticeship

A permanent position may be on offer upon successful completion of the apprenticeship.

Ask a question

The contact for this apprenticeship is: