Apprentice Commis Chef

THE APPRENTICESHIP TRAINING AGENCY LTD

Broad Campden (GL55 6UR)

Closes in 25 days (Friday 5 September 2025 at 11:59pm)

Posted on 11 August 2025

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Summary

The Bakers Arms is a traditional Cotswold pub situated 1 mile form the beautiful town of Chipping Campden. All our produce is locally sourced, and hand made by our talented team of Chefs. If you are looking to start your career as a chef, please share you interest with us and become our Apprentice Commis Chef.

Wage

£27,040 a year

Check minimum wage rates (opens in new tab)

Training course
Commis chef (level 2)
Hours
40 hours per week, days and times to be confirmed. Must be flexible. Hours will include weekends, bank holidays and evenings when required

40 hours a week

Start date

Monday 8 September 2025

Duration

1 year 6 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

General Responsibilities include but not restricted to:

· Under the guidance and instruction of the Head Chef assist in the preparation and cooking of menu items.

· To learn, through one-to-one training and development, the skills needed to understand and deliver all aspects of food preparation

· As part of the Bakers Arms Team contribute to the development and planning of menus

· Assist with the daily/weekly 

· With the full support of colleagues gain a full understanding of food costing, sales mix and menu planning.

· As part of the Kitchen Team participate in the smooth and efficient running of the kitchen.

· To understand the importance and significance of food allergies

· Be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs

· To contribute to the monitoring and maintenance of consistent food standards and quality across all areas and during all stages of production and supply.

· To participate in the HACCP (Hazard Analysis and Critical Control Point) procedure according to the principles of effective and efficient Food Safety Management.

· To be aware of and support the Kitchen Team’s quality control measures that ensure hygiene systems are achieved at all times including weekly deep clean and where applicable closing down procedures after each shift.

· Ensure adherence to the company’s Health and Safety Policy.

· Under the guidance of the Head Chef and as part of your Apprenticeship Training to understand and have a working knowledge of all current Health and Safety legislation and Food Hygiene legislation and to be conversant with the rules contained therein.

· Participate in the daily cleaning and weekly deep clean of the kitchen and all food storage, preparation, and cooking areas.

· Contribute to the day dotting that is carried out as per the principals of HACCP – Hazard Analysis and Critical Control Point (HACCP)

· Participate in COSHH (Control of Substances Hazardous to Health) training as required

Where you'll work

The Bakers Arms
Angel Lane
Broad Campden
GL55 6UR

Training

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

Training provider

LIFETIME TRAINING GROUP 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

  • Level 2 Commis Chef apprenticeship standard qualification
  • Delivered within the workplace, Training will take place via Zoom meetings, Face to face with the Tutor visiting your workplace, Assessments and End point assessment
  • Functional skills in maths and English will be undertaken as part of this apprenticeship (if required)

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4-9)
  • maths (grade 4-9)

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
  • Problem solving skills
  • Analytical skills
  • Logical
  • Team working
  • Creative
  • Initiative
  • Non judgemental
  • Physical fitness

Other requirements

Due to being a Restaurant you may need to be flexible on work hours.

About this employer

The ATA will employ you on behalf of this organisation whilst you are completing your apprenticeship qualification.

After this apprenticeship

  • Good long term career prospects and room to develop and grow within the business
  • Chef/responsible for running own restaurant

Ask a question

The contact for this apprenticeship is:

THE APPRENTICESHIP TRAINING AGENCY LTD

Vicky Jones

vicky@the-ata.co.uk

07377548827

The reference code for this apprenticeship is VAC1000336461.

Apply now

Closes in 25 days (Friday 5 September 2025 at 11:59pm)

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