Commis Chef Apprenticeship at One Aldwych
ONE ALDWYCH LIMITED
London (WC2B 4BZ)
Closes on Monday 1 September 2025
Posted on 24 July 2025
Contents
Summary
Overseen by Head Chef Dominic Teague, our kitchens and menus exemplify his penchant for British ingredients crafted into delicious dishes with a touch of imagination. You could be part of this journey, gain valuable skills and knowledge throughout your apprenticeship and play a part in delivering exceptional plates of food to our guests.
- Wage
-
£23,795.20 a year
- Training course
- Commis chef (level 2)
- Hours
-
Days and shifts to be confirmed.
Straight shifts, earlies, middles, or lates, depending on where you are working. Shifts are not mixed up in the same week.
40 hours a week
- Start date
-
Tuesday 2 September 2025
- Duration
-
1 year
- 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
To assist in both kitchens, preparing and serving afternoon tea, dinner, bar food and room service. Duties include, but are not limited to, basic veg prep, basic sauces, ice cream bases, basic pastry items, meat and fish prep, plating a la carte, and assisting the team in all aspects of the day-to-day running of the kitchen.
Your responsibilities:
- To ensure that correct portion control and amount of “mise en place” are prepared and set up for service in the kitchen
- All purchased and prepared foods are labelled, dated and food stocks rotated, kept in legal, hygienic conditions
- To assist Senior Chefs on duty to ensure the smooth running of service
- Ensure that all food preparation areas are maintained in a clean state and in good condition
Where you'll work
1 Aldwych
London
WC2B 4BZ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
PERFORMANCE LEARNING GROUP LTD
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
- All of your training will be completed within the workplace - training schedule has yet to be agreed
- Details will be made available at a later date
- You will be working towards the Level 2 Commis Chef Apprenticeship
- You will have the opportunity to work towards your Functional Skills in maths and English if you do not have the GCSEs or equivalent
Requirements
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Attention to detail
- Customer care skills
- Team working
- Good work ethic
- Desire to learn
- Positive attitude
About this employer
Independent luxury hotel in Covent Garden. Home to the iconic Lobby bar, Charlie and the chocolate factory afternoon tea, and Indigo restaurant. 100 newly refurbished rooms, spa, cinema and private dining spaces.
After this apprenticeship
- Natural progression would be a Level 3 apprenticeship such as Chef De Partie or Senior Production Chef
Ask a question
The contact for this apprenticeship is:
PERFORMANCE LEARNING GROUP LTD
Will Kingston
will@plgrp.co.uk
07941 512078
The reference code for this apprenticeship is VAC1000333676.
Apply now
Closes on Monday 1 September 2025
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