Commis Chef Apprenticeship at The Royal Southern Yacht Club

ROYAL SOUTHERN YACHT CLUB LTD

SOUTHAMPTON (SO31 4HB)

Closes in 25 days (Sunday 31 August 2025 at 11:59pm)

Posted on 4 August 2025

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Summary

The Royal Southern Yacht Club is one of the UK’s premier yacht clubs, renowned for our world-class sailing events and vibrant social calendar. Our Britannia Restaurant offers a white-linen service with a menu curated using seasonal ingredients and freshly cooked to order. The Members’ Bar has a bistro menu, while the dining room hosts 200 guests.

Wage

£11,778 to £19,047.60, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Annual pay review.

Training course
Commis chef (level 2)
Hours
The working week is from Wednesday to Sunday. Total hours will depend upon the event schedule. Minimum of 30 hours. Must be flexible to work evenings and weekends as required. All shifts TBC.

30 hours a week

Start date

Monday 1 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

  • Assisting Senior Chefs.
  • Basic Cooking Tasks.
  • Food Preparation.
  • Following Recipes and Instructions.
  • Stock Rotation and Management.

Where you'll work

ROPE WALK
HAMBLE
SOUTHAMPTON
SO31 4HB

Training

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

Training provider

HIT TRAINING 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

  • Training takes place at the RSrnYC.
  • Our chefs will provide on-the-job training.
  • HIT tutors will visit to provide formal education.

Requirements

Essential qualifications

GCSE in:

5x GCSEs including Maths and English (grade Grade 4 or above)

Desirable qualifications

Other in:

Any (grade Pass)

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
  • Customer care skills
  • Team working
  • Initiative
  • Physical fitness

Other requirements

1) Minimum age = 17 years. 2) Holds a UK driving or motorcycle licence to ensure self-sufficiency when travelling to and from work. 3) Experience of working in a commercial kitchen. Ability to work under pressure.

About this employer

The Royal Southern Yacht Club provides an exceptional experience for our members and guests at our stunning waterfront location. A diverse range of events is catered for from high-profile regattas and corporate functions to club socials and private celebrations. The kitchen is very well equipped, and you will be joining an experienced team that plays a key role in maintaining the Club’s excellent reputation for hospitality and seamless event execution.

https://www.royal-southern.co.uk/ (opens in new tab)

Company benefits

Pension.

After this apprenticeship

Progressing to Chef de Partie or specialise in a particular aspect of cookery.

Ask a question

The contact for this apprenticeship is:

ROYAL SOUTHERN YACHT CLUB LTD

Head Chef

catering@royal-southern.co.uk

023 8045 0300

The reference code for this apprenticeship is VAC1000335232.

Apply now

Closes in 25 days (Sunday 31 August 2025 at 11:59pm)

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