Apprentice Line Chef

KEW GREEN HOTELS (COLCHESTER) LIMITED

Colchester (CO6 3QL)

Closes in 18 days (Wednesday 13 August 2025)

Posted on 24 July 2025

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Contents

Summary

We are looking to recruit an apprentice who wants a career as a chef and who is passionate about learning new skills. The successful candidate must be enthusiastic and ready to put their skills into practice. Your primary responsibility will be to provide a professional support to the catering manager and kitchen team.

Wage

£25,396.80 a year

Check minimum wage rates (opens in new tab)

Training course
Commis chef (level 2)
Hours
40 hours per week Breakfast shift is normally 5.30am- 2pm Dinner shift 2pm- 10.30pm Shifts can be middle shifts at weekends, this is when we have weddings on etc., but still finish no later than 10.30pm

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

Tasks could include but are not limited to:

  • Ensuring you are working towards all kitchen SOPs at all times
  • Supporting your Kitchen Manager in ensuring that all Health and Safety and Food Safety regulations are adhered to and that audits are successfully passed
  • Sets up and stocks food items and other necessary supplies
  • Prepares food items by using required methods
  • Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
  • Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.Cleans and sanitises cooking surfaces frequently and in line with SOPs
  • Performs inventory checks and completes food storage logs
  • Facilitating special requests from guests if received
  • Manage wastage through correct product measurement
  • Completing all training to timescales and looking for ways to develop your skills and experience
  • Arriving on time, in the correct uniform with a positive, can-do attitude!

Where you'll work

Abbots Croft
Abbotts Lane, Eight Ash Green
Colchester
CO6 3QL

Training

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

Training provider

INSPIRO LEARNING LIMITED

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.

Training schedule

Tasks could include but are not limited to:

  • Ensuring you are working towards all kitchen SOPs at all times
  • Supporting your Kitchen Manager in ensuring that all Health and Safety and Food Safety regulations are adhered to and that audits are successfully passed
  • Sets up and stocks food items and other necessary supplies
  • Prepares food items by using required methods
  • Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
  • Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage
  • Cleans and sanitises cooking surfaces frequently and in line with SOPs
  • Performs inventory checks and completes food storage logs
  • Facilitating special requests from guests if received
  • Manage wastage through correct product measurement
  • Completing all training to timescales and looking for ways to develop your skills and experience
  • Arriving on time, in the correct uniform with a positive, can-do attitude!

More training information

As an apprentice you’ll:

  • Have regular one to one sessions with a dedicated trainer either remotely or through visits to your workplace
  • Learn and train for a specific job
  • Get paid and receive holiday leave
  • Get hands-on experience in a real job
  • Study for at least 20% of your working hours
  • Complete assessments during and at the end of your apprenticeship

Requirements

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Communication skills
  • Attention to detail
  • Organisation skills
  • Presentation skills
  • Logical
  • Team working
  • Creative
  • Initiative
  • Non judgemental
  • Patience

Other requirements

Due to the nature of the business, you will be required to work evenings, weekends and bank holidays and will often be on your feet for the entirety of the shift.

About this employer

Kew Green Hotels is a rapidly expanding global company, with a diverse portfolio across leading hotel chains, including IHG Hotels Resorts, Marriott International, Wyndham Hotels Resorts and Hilton, what unites us all is our values. Please view our website for more details.

After this apprenticeship

  • This vacancy is for a permanent position with Kew Green hotels

Ask a question

The contact for this apprenticeship is:

INSPIRO LEARNING LIMITED

Louise Abram

louise.abram@inspirolearning.co.uk

01165040377

The reference code for this apprenticeship is VAC1000333557.

Apply now

Closes in 18 days (Wednesday 13 August 2025)

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