Commis Chef Apprentice
NEWREST-ALL LIMITED
Slough (SL3 0HN)
Closes on Monday 16 February 2026
Posted on 6 January 2026
Contents
Summary
Newrest is looking to hire a Commis Chef apprentice to provide exceptional levels of culinary standards in accordance with set menu specifications. You will provide services to some of our most valued airline customers and will learn to create dishes with the guest in mind and always looking for ways to make the dining experience memorable.
- Wage
-
£26,000 a year
- Training course
- Commis chef (level 2)
- Hours
-
Shifts based - will be discussed at interview
40 hours a week
- Start date
-
Monday 2 March 2026
- 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
- To assist in the preparation and cooking of menu items as directed by the Head/Sous Chef
- To assist with stock taking when required
- To carry out the smooth and efficient running of kitchen department as appropriate
- To be a team player and assisting other team members when necessary
- To treat members of the team at your location as you would expect to be treated
- To ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards
- To adhere to the company’s Food Hygiene, Health and Safety and environmental policies
- To ensure that food storage areas are maintained in accordance with the company’s Food Hygiene, Health and Safety and Environmental policies and procedures
- Interact with, colleagues, customers and clients in a professional manner at all times
- Adhere to unit safety measures in place
- Adhere to Inflight services security compliance
- Interact with colleagues and clients on site in a professional manner at all times
- Comply with all unit Corporate, Social and Responsibility initiatives
- Ensure you are aware and comply with QHSE policies and procedures
- Ensure you understand Newrest Non-negotiables and adhere to these at all times
- Report all accident/hazards/near misses, in your area in line with Newrest requirements
- Ensure you understand, comply and abide by any new or amendments to policies, processes or working practices
- Any other duties as requested by your manager
Where you'll work
3 Millbrook Way
Colnbrook
Slough
SL3 0HN
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
EALING, HAMMERSMITH & WEST LONDON COLLEGE
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
- You will be working towards a Level 2 Commis Chef apprenticeship
- Your training will be 1 day a week at Hammersmith College with Ealing, Hammersmith and West London College
- Functional Skills in maths and English (if required)
Requirements
Desirable qualifications
GCSE in:
- English Language (grade Grade 4 and above)
- maths (grade Grade 4 and above)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- Customer care skills
- Team working
- Physical fitness
- Work under pressure
- Good literacy (spoken&written)
- Flexible
Other requirements
- Must wear a uniform to specified standards including a visible name badge and appropriate PPE at all times
- Ensure all food safety standards are adhered to at all times
- Required to work in seasonal temperatures both hot and cold weather
About this employer
Since its creation, Newrest’s mission has been to reinvent catering and related services. Born of an entrepreneurial project, the group quickly became a human and collective adventure, driven by the passion and commitment of its teams.
Today, with the same boldness and determination to innovate, Newrest continues to grow while remaining true to its founding values. More than a group, it embodies a true family, shaped by trust, collaboration and a shared vision of the future.
After this apprenticeship
Upon successful completion of the apprenticeship, we aim to offer a permanent role within the organisation if a position is available.
Ask a question
The contact for this apprenticeship is:
EALING, HAMMERSMITH & WEST LONDON COLLEGE
The reference code for this apprenticeship is VAC2000006926.
Apply now
Closes on Monday 16 February 2026