Commis Chef Apprentice

GRIFFIN CATERING SERVICES LIMITED

Hertfordshire, (HP3 9RH)

Closes in 27 days (Saturday 28 February 2026 at 11:59pm)

Posted on 30 January 2026

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Summary

Our award-winning Chef Apprenticeships are among the best in the industry and provide an incredible opportunity to learn, thrive and succeed. We have been awarded ‘Best Apprenticeship Training Programme’ by the British Institute of Innkeeping and collected the Silver Award for 'Best Apprenticeship Programme' at the Training Journal Awards.

Wage

£20,800 a year

Check minimum wage rates (opens in new tab)

Annual Salary

Training course
Commis chef (level 2)
Hours
To be discussed at interview.

40 hours a week

Start date

Monday 9 March 2026

Duration

1 year 3 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

Food Preparation & Cooking:

  • Assist with basic food preparation (vegetable prep, sauces, stocks, mise en place)
  • Support chefs in cooking dishes according to recipes and standards
  • Learn and practise a range of cooking methods (grilling, roasting, frying, baking, etc.)
  • Follow instructions from senior chefs to ensure consistent presentation
  • Kitchen Operations Keep workstations clean, organised, and compliant with food safety rules
  • Assist with stock rotation, labelling, and storage of ingredients
  • Use kitchen equipment safely and correctly after training
  • Support the team during busy service periods
  • Food Safety & Compliance Maintain high standards of hygiene and cleanliness at all times
  • Follow HACCP procedures, allergen controls, and kitchen safety regulations
  • Complete mandatory food safety training as part of the apprenticeship

Learning & Development:

  • Attend scheduled apprenticeship training sessions and complete coursework
  • Work alongside experienced chefs to learn classical and contemporary techniques
  • Develop understanding of menu planning, costing, and dietary requirements
  • Apply new skills in a real working kitchen environment

Where you'll work

The Paper Mill,
Stationers Place,
Hemel Hempstead,
Hertfordshire,
HP3 9RH

Training

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

Training provider

MILTON KEYNES 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

  • Attendance at Milton Keynes College
  • Support from the employer for your learning, development and personal growth

Requirements

Essential qualifications

“GCSE” in:

  • “Maths” (grade 9-4)
  • “English” (grade 9-4)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Drive to succeed
  • Good communicator
  • Excellent team player
  • Enjoy fast‑paced kitchen
  • Focused on detail
  • Passionate about cooking
  • Reliable & trustworthy

About this employer

The Paper Mill is a modern pub and restaurant on the banks of the Union Canal. Serving fresh food and real ales, the pub also hosts a number of events throughout the year - making it a fun but busy environment.

After this apprenticeship

Upon successful completion of the apprenticeship, candidates may progress into:

  • Demi Chef de Partie
  • Chef de Partie
  • Specialist roles (pastry, bakery, butchery)
  • Further apprenticeships (e.g., Level 3 Chef de Partie or Level 4 Senior Chef)

Ask a question

The contact for this apprenticeship is:

MILTON KEYNES COLLEGE

The reference code for this apprenticeship is VAC2000011971.

Apply now

Closes in 27 days (Saturday 28 February 2026 at 11:59pm)