Commis Chef apprentice

WBSM HOLDINGS LIMITED

Portsmouth (PO1 2FS)

Closes in 29 days (Friday 10 April 2026 at 11:59pm)

Posted on 12 March 2026

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Summary

An exciting opportunity to join The Coastal Kitchen Family hospitality group as a Commis Chef Apprentice based at The Canteen, Old Portsmouth. This role offers hands-on kitchen experience within a fast-paced fresh food environment, supporting professional chef development while working towards a recognised qualification.

• Wage:

  £16,000 a year

  Check minimum wage rates (opens in new tab)

  Pay will be between £8 and £12.21 per hour. Hours will be 20-30 per week on average.

  Share of tips paid in addition to hourly wage.

• Training course: Commis chef (level 2)
• Hours: Shifts between Monday and Sunday, typically between 6.30am – 5pm, with evening events. Weekend availability is essential

  30 hours a week

• Start date:

  Monday 13 April 2026

• Duration:

  1 year 1 month

• 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

• Prepare fresh ingredients and assist in the production of menu items following recipes and specifications
• Support the kitchen team during service, ensuring speed, accuracy and consistency
• Maintain high standards of food safety, cleanliness and hygiene
• Assist with stock rotation, deliveries and food storage procedures
• Support menu development and daily kitchen preparation
• Work collaboratively as part of a small, experienced kitchen team
• Develop understanding of kitchen operations within a busy hospitality environment including ordering practises

Where you'll work

The Canteen
Point Battery Barracks Broad Street
Portsmouth
PO1 2FS

Training

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

Training provider

HAVANT AND SOUTH DOWNS 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

• The apprentice will spend one day per week in the training kitchen at South Downs Campus, Waterlooville, doing their basic learning
• There will also be visits to the workplace by the chef trainer to advise about learning tasks to be undertaken there

More training information

• The chef training will be on a term time basis at the college
• The day will be split with 4 hours practical in the kitchen and 2 hours theory

Requirements

Desirable 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
• Team working
• Able to work at fast pace
• Time management skills
• Motivated
• Passion for food
• Reliable
• Punctual
• Willing to learn and grow
• Positive approach

Other requirements

Ability to commute to Old Portsmouth for early starts and occasional evening shifts

Ability to work flexible hours including weekends

Comfortable working in a busy kitchen environment

About this employer

The Canteen is a vibrant waterfront café and restaurant located within the historic Hotwalls Studios in Old Portsmouth. Part of the Coastal Kitchen Family, The Canteen focuses on fresh, seasonal food served in a relaxed and welcoming environment. The business is passionate about supporting staff development, wellbeing and career progression, offering opportunities to grow within a successful independent hospitality group recognised nationally as one of the best places to work in hospitality.

http://www.thecanteen.co.uk (opens in new tab)

Company benefits

• Free staff meals when working
• 20% discount across Coastal Kitchen Family venues
• Employee wellbeing package including 24/7 EAP support

After this apprenticeship

• Successful completion may lead to a permanent Commis Chef position with opportunities to progress within the Coastal Kitchen Family across multiple restaurant sites

Ask a question

The contact for this apprenticeship is:

HAVANT AND SOUTH DOWNS COLLEGE

Liz Langley

liz.langley@hsdc.ac.uk

The reference code for this apprenticeship is VAC2000019949.

Apply now

Closes in 29 days (Friday 10 April 2026 at 11:59pm)