Chef Apprentice
SHEPHERD NEAME LIMITED
Maidstone (ME14 4ED)
Closes in 31 days (Sunday 28 September 2025)
Posted on 27 August 2025
Contents
Summary
Shepherd Neame is proud to advertise for a Chef Apprentice Located in Bearstead, near Maidstone, the Oak on the Green sits on one of the prettiest village greens in England. Founded in 1665. Today, the Oak on the Green is renowned for using largely local produce throughout the extensive food menu offering both British cuisine.
- Wage
-
£15,704 to £25,396.80, depending on your age
National Minimum Wage
Check minimum wage rates (opens in new tab)
Tips and Trunk will be in addition to normal working pay at the discretion of the company.
- Training course
- Commis chef (level 2)
- Hours
-
Varied shift patterns TBC over a 7-day period (30 - 40 hours per week).
40 hours a week
- Start date
-
Wednesday 1 October 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
What will the apprentice be doing?
Duties will be mainly based in the kitchens and will include:
- Food preparation - washing, cutting, portioning as instructed
- Cooking of food and presenting to specification
- Food rotation - being responsible for maintaining good food hygiene practices
- Equipment preparation and cleaning - ensuring that all equipment is to food hygiene and kitchen standards
- Kitchen cleaning - ensuring that the kitchen is maintained and cleaned as part of an ongoing standard
Previous catering experience would be beneficial however if you haven’t got experience, please do not worry, so long as that you love food, are confident, motivated and are a great team player, we can train you and teach you everything else that you will need to know. Our training partners HIT Training will take you through your learning journey. The Commis Chef Academy programme comprises of exciting master classes and workshops.
Apprentices spend time with industry experts, sharing ideas and boosting their understanding of key areas such as preparation and cooking, as well as flavour profiling, dish composition and seasonality. The workshops deliver content extracted from industry-recognised qualifications. Apprentices will have a coach assigned to them for 1-2-1 sessions at their place of work & for their progress reviews with their line manager.
Where you'll work
Bearsted Cottage
The Green, Bearsted
Maidstone
ME14 4ED
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
Level 2 Commis Chef Apprenticeship Standard:
https://skillsengland.education.gov.uk/apprenticeships/st0228-v1-4
English and Maths qualifications form a non-exit requirement for apprenticeships gateway and will be optional for apprentices aged 19+ if they do not hold the equivalent level at GCSE (A-C or 4-9). For ages 16-18, Functional Skills still remains mandatory if you do not hold the equivalent level at GCSE.
Blended on/off-the-job training and location to be confirmed. You will be required to travel to Kent Cookery School to attend your practical master classes & workshops with your Chef Trainers.
Commis Chef apprenticeshice will learn and understand how to carry out the basic functions in every section with our training provider partner in their Commis Chef Academy. This learning gives chefs the opportunity to experience, consider and value each section of the kitchen with a view to choosing an area where they feel most inspired.
As part of their apprenticeship journey, Level 2 Commis Chef apprentices will attend workshops and development days to boost their knowledge, skills and behaviours. Apprentices will have access to an online learning platform & portfolio system.
More training information
Industry visits with our suppliers
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
- Customer care skills
- Presentation skills
- Team working
- Creative
- Initiative
- Basic Knife Skills
- Allergen Awareness
- Willing to learn
Other requirements
As part of the application process, you will be required to apply online and to attend a interview with the Head Chef and General Manager. Information will be sent out to you as part of the process.
About this employer
Shepherd Neame is Britain's oldest brewer. It was founded in 1698 in Faversham, Kent. It is a family owned brewery which has passed in unbroken succession through five families. It produces a range of cask ales and filtered beers, producing around 180,000 brewed barrels a year. It has more than 300 pubs and hotels in South East England, mainly in Kent and London. Shepherd Neame exports to 44 countries including India, Sweden, Italy, Brazil and Canada.
After this apprenticeship
- After successful completion of the apprenticeship, a prospect to a higher level qualification & permanent position for the right person
- This may progress into a Senior Production Chef or Chef De Partie role alongside another apprenticeship course
Ask a question
The contact for this apprenticeship is:
SHEPHERD NEAME LIMITED
David Everett
apprenticeships@shepherd-neame.co.uk
07714140077
The reference code for this apprenticeship is VAC1000339062.
Apply now
Closes in 31 days (Sunday 28 September 2025)
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