Commis Chef Level 2 Apprenticeship

RAMSBURY ESTATES LIMITED

Marlborough (SN8 2PE)

Closes in 27 days (Friday 22 August 2025 at 11:59pm)

Posted on 24 July 2025

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Summary

The Commis Chef apprentice will play a critical role in maintaining the high standards of food quality, consistency, and service that our guests expect. This position offers a unique opportunity to work in a stunning environment, contributing to a refined culinary experience.

Wage

£18,720 a year

Check minimum wage rates (opens in new tab)

Training course
Commis chef (level 2)
Hours
Tuesday - Sunday Hours TBC, 3-days off per week

40 hours a week

Start date

Monday 8 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

Duties include:

  • Input in menu choices - being creative and getting involved in the business aspects - costings etc.
  • Working alongside trained staff to gain cooking skills and knowledge
  • Understanding and learning the fundamentals of cooking, such as knife skills, classic cuts of vegetables, meat, fish etc.
  • Working in different sections of the kitchen, learning and progressing onto new sections within a busy kitchen
  • Food preparation, basic cooking and portion sizes

Where you'll work

The Square
Ramsbury
Marlborough
SN8 2PE

Training

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

Training provider

NEW COLLEGE SWINDON

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

  • College or training organisation - NEW COLLEGE SWINDON
  • Your training course - Commis chef
  • Equal to Level 2 (GCSE)

Requirements

Essential qualifications

GCSE in:

  • English (grade 3)
  • maths (grade 3)

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

Skills

  • Communication skills
  • Team working
  • Good personal appearance

About this employer

A stunning Georgian coaching inn at the heart of a thriving community in the picturesque east Wiltshire village of Ramsbury. It is within the bucolic surroundings of the Kennet valley and the 19,000 acre Ramsbury Estate. Beautifully restored to highlight its many original architectural features and rustic charm, this cosy, country pub with restaurant, rooms and café, focuses on Farm to Fork dining within calm, contemporary spaces – perfect for a luxurious rural getaway, a celebration with family and friends, a pub supper or just to drop in for drinks after a dog walk exploring the village or along the banks of the river Kennet

http://www.thebellramsbury.com (opens in new tab)

After this apprenticeship

Full-time position after successful completion of apprenticeship.

Ask a question

The contact for this apprenticeship is:

NEW COLLEGE SWINDON

Kirsty Quittelier

kirsty.quittelier@newcollege.ac.uk

07564576155

The reference code for this apprenticeship is VAC1000333561.

Apply now

Closes in 27 days (Friday 22 August 2025 at 11:59pm)

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