Apprentice Chef

ST EDMUND HALL IN THE UNIVERSITY OF OXFORD

OXFORD (OX1 4AR)

Closes in 15 days (Friday 5 December 2025)

Posted on 19 November 2025

Print

Contents

Summary

An excellent opportunity has arisen for an Apprentice Chef to join our friendly and professional Kitchen brigade. The successful candidate will work across a range of kitchen sections, assist with high-quality meal preparation and gain valuable experience in catering for events from formal hall dinners to conferences and weddings.

Wage

£26,280 a year

Check minimum wage rates (opens in new tab)

We are Real Living Wage employers and the salary is reviewed annually in October with any changes taking effect on 1 January.

Training course
Commis chef (level 2)
Hours
Normal hours of work will be 40 hours per week according to the rota and will include evenings and weekends with a 30-minute break each day (unpaid). A degree of flexibility will be required.

40 hours a week

Start date

Monday 5 January 2026

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

  • Assist chefs with the preparation, cooking, and presentation of meals to the required standards.
  • Learn and apply correct techniques for food preparation, storage, and hygiene.
  • Support in maintaining a clean, organised, and safe kitchen environment in accordance with
    Food Safety and Health & Safety regulations (including COSHH and the correct use of PPE).
  • Be aware of and follow the College’s allergy procedures.
  • Assist with stock rotation, deliveries, and the correct use of ingredients to minimise waste.
  • Participate in the planning and production of menus under the supervision of senior chefs.
  • Learn to use kitchen equipment safely and efficiently.
  • Support catering for formal college events, conferences, and high-volume dining services.
  • Attend college and apprenticeship training sessions as required and complete coursework on time.

Where you'll work

ST. EDMUND HALL
QUEENS LANE
OXFORD
OX1 4AR

Training

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

Training provider

ACTIVATE LEARNING

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

  • The appointee will work towards achieving a Commis Level 2 Hospitality and Catering Apprenticeship at Oxford City College, with attendance one day per week.
  • Candidates who have not achieved GCSE Level 4 in English and Maths will be required to complete a series of functional skills courses provided by the college before enrolment can be finalised.
  • Regular on-the-job training and mentoring will be provided by experienced chefs.
  • Opportunities to gain experience across different kitchen sections and event types.
  • Potential to progress to a full-time Commis or Demi Chef role upon successful completion of the apprenticeship, dependent on progress and performance.

Requirements

Essential qualifications

GCSE in:

  • English (grade 4)
  • Maths (grade 4)

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
  • Presentation skills
  • Team working
  • Creative
  • Patience

About this employer

St Edmund Hall is a historic college of the University of Oxford, committed to academic excellence, personal development, and a supportive community environment. We employ staff across a wide range of professional, administrative, technical, and operational roles, and we are dedicated to providing high-quality training and development opportunities, including apprenticeships. As one of Oxford’s oldest educational institutions, we combine tradition with a forward-looking approach to learning and career growth.

https://www.seh.ox.ac.uk/ (opens in new tab)

Company benefits

A free meal each day, subsidised travel and cycle loans, access to an employee assistance programme, excellent annual leave entitlement, discounts in shops and local gardens with a valid University card.

After this apprenticeship

Potential to progress to a full-time Commis or Demi Chef role upon successful completion of the apprenticeship, dependent on progress and performance.

Ask a question

The contact for this apprenticeship is:

ACTIVATE LEARNING

The reference code for this apprenticeship is VAC2000001405.

Apply now

Closes in 15 days (Friday 5 December 2025)

Sign in with your GOV.UK One Login to apply.

After signing in, you’ll apply for this apprenticeship on the company's website.