Apprentice Chef

COBBS FARM CO. LIMITED

HUNGERFORD, Reading, Stratford-Upon-Avon

Closes in 27 days (Monday 29 September 2025 at 11:59pm)

Posted on 1 September 2025

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Summary

We’re looking for a motivated Apprentice Chef to join Cobbs Farm Shops. Learn from skilled chefs, work with fresh local ingredients, and kickstart a rewarding career in hospitality. With hands-on training, great team support, and room to grow, this role is perfect for anyone eager to build their skills and become part of our Cobbs family.

Wage

£17,667 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Training course
Commis chef (level 2)
Hours
Day shifts between Monday and Sunday between 8am till 4pm. May work occasional evenings when we have events

45 hours a week

Start date

Monday 6 October 2025

Duration

1 year

Positions available

4

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 chefs with food preparation, such as washing, chopping, and weighing ingredients
  • Learning cooking techniques and helping to prepare dishes for service
  • Keeping the kitchen clean, tidy, and well-stocked throughout the day
  • Following health, safety, and hygiene standards at all times
  • Supporting the team during busy service periods
  • Taking part in training sessions and learning about seasonal, local ingredients

Where you'll work

You can select which locations you want to apply for in your application on Find an apprenticeship.

This apprenticeship is available in these locations:

  • BATH ROAD, HUNGERFORD, RG17 0SP
  • Wickcroft Farm, Pangbourne Road, Theale, Reading, RG7 5EA
  • Kings Lane, Snitterfield, Stratford-Upon-Avon, CV37 0QA

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

Commis Chef Level 2.

A fully designed training programme with tutor and on the job learning.

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
  • Team working
  • Initiative

About this employer

ABOUT US – OUR FARM SHOPS Since 2007, Cobbs has been all about celebrating quality food with a real connection to where it comes from. We champion local farmers, artisan producers, and incredible seasonal ingredients, bringing our customers the very best from our doorstep. With our farm shops, cafés, and events, we create spaces where good food and good times come together.

https://www.cobbsfarmshops.co.uk/ (opens in new tab)

Company benefits

Join Cobbs for great pay (plus tips worth up to £1/hr extra), generous holidays, food & shop discounts, wine at cost, training & socials. A welcome hamper and career growth make you feel truly part of the Cobbs family.

After this apprenticeship

At Cobbs, we believe in developing our people and helping them grow. As an Apprentice Chef, you’ll build the foundations of your career with hands-on training and accredited qualifications. From here, you could progress to Commis Chef, Chef de Partie, and beyond - taking on more responsibility as your skills and confidence grow. With exciting new sites and cafés opening, there are always opportunities to step into higher roles, lead teams, and shape the food we serve. Your journey with Cobbs can be as ambitious as you are.

Ask a question

The contact for this apprenticeship is:

COBBS FARM CO. LIMITED

Dan Bentley

dan@cobbsfarmco.co.uk

07920514246

The reference code for this apprenticeship is VAC1000339715.

Apply now

Closes in 27 days (Monday 29 September 2025 at 11:59pm)

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