Commis Chef Apprentice

WOODIES IN WICKHAM LTD

FAREHAM (PO17 5JQ)

Closes in 12 days (Thursday 2 April 2026 at 11:59pm)

Posted on 20 March 2026

---

Summary

Start your career as a chef with a Level 2 Commis Chef Apprenticeship at Woodie's in Wickham.

Gain hands-on experience in a busy kitchen, learn to prepare and cook high-quality dishes, and work towards a recognised qualification while being supported by an experienced team.

• Wage:

  £15,600 for your first year, then could increase depending on your age

  National Minimum Wage rate for apprentices

  Check minimum wage rates (opens in new tab)

• Training course: Commis chef (level 2)
• Hours: You will be working on a shift rotation across Monday to Sunday with days off factored in.

  37 hours 30 minutes a week

• Start date:

  Monday 20 April 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

• Assist with food preparation across different kitchen sections
• Learn to cook and present dishes to a high standard
• Support the team during busy service periods
• Maintain cleanliness and hygiene in line with food safety standards
• Help with stock rotation, storage, and deliveries
• Follow recipes and portion controls accurately
• Work closely with chefs to develop skills across all areas of the kitchen

Where you'll work

THE SQUARE
WICKHAM
FAREHAM
PO17 5JQ

Training

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

Training provider

SOUTH HAMPSHIRE COLLEGE GROUP

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

• Level 2 Commis Chef Apprenticeship (12–15 months)
• Training delivered through a mix of on-the-job learning at work and day release at Southampton College
• Regular support and reviews with a dedicated trainer

More training information

Southampton College has been providing career‑focused education and training for over 70 years. We specialise in technical and professional courses that best prepare you for your future, whether you want to go to university, gain an apprenticeship or progress straight into full‑time work. 

Brand new Centres of Excellence are being developed at the College, creating state-of-the-art facilities with cutting-edge resources that are unrivalled in the region. These exceptional learning environments, alongside industry expert lecturers, will significantly enhance your learning and future progression and career opportunities. 

Requirements

Desirable qualifications

GCSE in:

• 4/C (grade Maths)
• English (grade 4/C)

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
• Creative
• Patience

About this employer

We are a bistro, tearoom, and bar located in the centre of Wickham Square, Hampshire.

The venue is designed as a community-focused space, combining elements of a café, restaurant, and bar. It offers a light and modern interior with multiple seating areas, including a dining space and bar, as well as a garden area at the rear.

Food is served throughout the day, including breakfast, lunch, and dinner. The menu includes traditional café items such as coffee, cakes, and breakfasts, alongside bistro-style meals. Alcohol is also available, making it suitable for both daytime visits and evening dining.

Typical opening hours run from morning through to evening, with extended hours on weekends.

The venue is positioned as a central social venue in Wickham, suitable for casual dining, coffee visits, and evening drinks.

After this apprenticeship

• Opportunity to become a permanent member of the kitchen team
• Progression to roles such as Chef de Partie or further chef training

Ask a question

The contact for this apprenticeship is:

SOUTH HAMPSHIRE COLLEGE GROUP

The reference code for this apprenticeship is VAC2000022293.

Apply now

Closes in 12 days (Thursday 2 April 2026 at 11:59pm)