Apprentice Chef
University of Oxford
Oxford (OX2 6PN)
Closes on Monday 6 April 2026
Posted on 3 March 2026
Contents
Summary
We have an exciting opportunity for you to join the University of Oxford as an Apprentice Chef in Kellogg College. If you are looking for a new career opportunity to join a renowned business at an exciting period, then this role is for you!
- Wage
-
£25,895 a year
- Training course
- Commis chef (level 2)
- Hours
-
36.5 hours per week, working 5 days out of 7 on a rota basis, exact working days and hours TBC
36 hours 30 minutes a week
- Start date
-
Monday 4 May 2026
- Duration
-
1 year 6 months
- Positions available
-
2
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
If you want to make a career as a highly professional and skilled chef, then this is fantastic opportunity to start in a highly renowned and outstanding kitchen where you will learn skills and techniques, which are second to none.
You will learn to provide both high quality food and excellent catering service to the College under the supervision of the Executive Head Chef or the Sous Chef and the kitchen team. You will learn and understand how to carry out the basic functions in every section of the kitchen and have the opportunity to experience, consider and value each section with a view to choosing an area where you feel most inspired.
The catering operations jointly take place at Kellogg College at 62 Banbury Road in Oxford though you may be required to work on other sites should the need arise, including the college café, located in the adjacent “Hub” building.
Responsibilities:
- Under supervision produce meals/dishes to the standard set out by the Executive Head Chef/Sous Chef
- With support ensure the prompt service of all meals and services, at the required times, to the clients’ standards of satisfaction
- Learn all areas/sections of the kitchen and develop a good working knowledge of each
- Learn to ensure food waste is monitored and recorded on the food wastage documentation
- When necessary and rostered or requested to do so, carry out kitchen porter duties, such as washing and cleaning kitchen equipment and restaurant service China, cutlery and glassware
- Provide good customer service and assist, when necessary, with serving clients face to face
- Assist in ensuring the security of stores, cupboards and any other kitchen areas
- Attend to any other reasonable requests by the executive head chef, sous chef, restaurant manager or management of the college
Food Hygiene and Safety:
- Develop the knowledge and skill to carry out duties in accordance with the College Food Hygiene Policy and current Food Hygiene and Health and Safety legislation
- Under supervision become familiar with the College Fire Safety and COSHH policies and follow them
- To maintain a high standard of personal hygiene when working and to wear a clean uniform
- Develop the knowledge of appropriate Health and Safety clothing and equipment at all times and use them accordingly
- This job includes hazards or safety-critical activities. If you are offered the post, you will be asked to complete a health questionnaire which will be assessed by our Occupational Health Service, and the offer of employment will be subject a successful outcome of this assessment
The hazards or safety-critical duties involved are as follows:
- Work in hot or cold environments
- Regular manual handling
- Open food handling
Where you'll work
Kellogg College
Banbury Road
Oxford
OX2 6PN
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
INSPIRO LEARNING LIMITED
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.
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
- Problem solving skills
- Presentation skills
- Analytical skills
- Logical
- Team working
- Creative
- Initiative
- Non judgemental
- Patience
About this employer
Kellogg College
The President and fellows of Kellogg are committed to supporting the lifelong learning work of the University and expanding opportunities for students across all learning modes, including full-time, part-time, online, and professional development pathways. Kellogg is Oxford University's most internationally diverse College and currently comprises the President, 306 Fellows, 40 Common Room Members, 68 Research Members of Common Room, and more than 1,430 Master's and Doctoral students (over 1,100 part-time and over 330 full-time).
The College is located on the Norham Manor site in North Oxford, a short distance from the city centre. Kellogg is dedicated to fostering a welcoming and supportive community that actively celebrates diversity, promotes equity, and encourages excellence in all its activities. We are committed to creating an inclusive environment where individuals of all backgrounds, identities, and experiences can thrive and contribute meaningfully.
The College maintains its sense of community through an inclusive calendar of events and expanding student accommodation that considers diverse needs. Kellogg is a dynamic, growing, and egalitarian College where each member—students, staff, and fellows—has the opportunity to contribute to and shape our collective future and evolving traditions.
For more information, please visit www.kellogg.ox.ac.uk
After this apprenticeship
This vacancy is for the length of the apprenticeship. Over 80% of our apprentices continue with us in the role they have been trained for after their apprenticeship and that is just the start of their career.
Ask a question
The contact for this apprenticeship is:
INSPIRO LEARNING LIMITED
Debbie Pennington
debbie.pennington@inspirolearning.co.uk
0116 504 0275
The reference code for this apprenticeship is VAC2000018794.
Apply now
Closes on Monday 6 April 2026
After signing in, you’ll apply for this apprenticeship on the company's website.