Commis Chef Apprentice
New Place Hotel
SOUTHAMPTON (SO32 2JY)
Closes in 7 days (Thursday 7 May 2026 at 11:59pm)
Posted on 29 April 2026
Contents
Summary
Start your chef career at New Place Hotel, a stunning manor house hotel set in 32 acres of Hampshire countryside. As a Level 2 Commis Chef Apprentice, you’ll gain hands-on kitchen experience while studying at Fareham College, learning professional cooking skills and building a career in hospitality.
- Wage
-
£15,600 to £24,784.50, depending on your age
National Minimum Wage
- Training course
- Commis chef (level 2)
- Hours
-
Shifts will be split across Monday to Sunday with days off factored in.
37 hours 30 minutes a week
- Start date
-
Monday 3 August 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
- Prepare and cook food following recipes and kitchen standards
- Assist chefs with food preparation across different kitchen sections
- Learn to prepare meat, fish, vegetables and sauces
- Maintain high standards of food hygiene and safety
- Support the kitchen team during busy service periods
- Assist with stock rotation and checking deliveries
- Help maintain a clean, safe and organised kitchen
- Learn different cooking techniques from experienced chefs
- Support with menu preparation and presentation of dishes
Where you'll work
HIGH STREET
SHIRRELL HEATH
SOUTHAMPTON
SO32 2JY
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
- Complete the Level 2 Commis Chef Apprenticeship Standard
- Attend Fareham College on a day-release basis
- Gain hands-on experience working in the professional kitchen at New Place Hotel
- Receive ongoing support from experienced chefs and a Professional Trainer
- Complete off-the-job training and build a portfolio of evidence
- Undertake an end-point assessment to achieve the apprenticeship qualification
More training information
Fareham College is an outstanding provider of career-led courses, including a wide range of T Levels. 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.
The College has benefited from substantial investment in the development of Centres of Excellence, 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.
Fareham College has Centres of Excellence in:
- Business and Finance
- Creative Arts
- Digital
- Early Years and Education
- Health, Care and Science
- Hair and Beauty
- Hospitality and Catering
Requirements
Desirable qualifications
GCSE in:
- 4 / C (grade Maths)
- 4 / C (grade English)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- Team working
- Creative
- Initiative
- Patience
- Passion for cooking
- Positive attitude
About this employer
New Place Hotel is a unique and picturesque hotel and conference venue located in Hampshire, set within 32 acres of beautiful woodland and landscaped gardens. At the heart of the estate is a stunning Grade I listed manor house designed by renowned architect Sir Edwin Lutyens, which is home to the hotel’s restaurant, bar and elegant event spaces.
The venue hosts a wide range of occasions including weddings, conferences and special events, as well as welcoming leisure guests who come to enjoy the peaceful surroundings. With accommodation located in charming mews-style buildings and modern facilities across the site, New Place Hotel combines historic character with contemporary hospitality.
Working at New Place Hotel offers the opportunity to gain experience in a professional hospitality environment, supporting a busy kitchen team that delivers high-quality food for restaurant service, events and conferences. Apprentices benefit from learning in a varied and fast-paced setting while developing valuable skills for a long-term career in hospitality.
After this apprenticeship
Successful completion of the apprenticeship could lead to a permanent role within the kitchen team and opportunities to continue developing your skills and experience within the hospitality industry.
Ask a question
The contact for this apprenticeship is:
SOUTH HAMPSHIRE COLLEGE GROUP
The reference code for this apprenticeship is VAC2000025425.
Apply now
Closes in 7 days (Thursday 7 May 2026 at 11:59pm)