Commis Chef Apprentice
THE MILBURY AT BEAUWORTH LIMITED
ALRESFORD (SO24 0PB)
Closes in 28 days (Thursday 7 May 2026 at 11:59pm)
Posted on 9 April 2026
Contents
Summary
Start your chef career at The Milbury, a beautifully restored 17th-century pub in Beauworth. As a Level 2 Commis Chef Apprentice, you’ll gain hands-on kitchen experience while studying at college, learning professional cooking skills and working with a passionate team to create high-quality dishes.
- Wage
-
£15,600 to £24,784.50, depending on your age
National Minimum Wage
- Training course
- Commis chef (level 2)
- Hours
-
Working across Monday to Sunday with days off included.
37 hours 30 minutes a week
- Start date
-
Monday 8 June 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 chefs with preparing and cooking a range of dishes
- Learn to prepare meat, fish, vegetables and sauces
- Support the kitchen team during busy service periods
- Follow recipes and ensure food is prepared to a high standard
- Maintain high levels of food hygiene and safety
- Assist with stock rotation and checking deliveries
- Help keep the kitchen clean, organised and safe
- Support with food preparation across different kitchen sections
- Learn a variety of cooking techniques from experienced chefs
Where you'll work
BEAUWORTH
ALRESFORD
SO24 0PB
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 college on a day-release basis at South Hampshire College Group
- Receive hands-on training in the kitchen at The Milbury
- Be supported by 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
Requirements
Desirable qualifications
GCSE in:
- English (grade 4/C)
- Maths (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
- Team working
- Passionate about food
- Strong work ethic
About this employer
The Milbury is a beautifully restored 400-year-old pub located in the parish of Beauworth, set at the top of Millbarrow Down in the Hampshire countryside. Positioned at the crossroads of ancient trackways, the building has long been a welcoming stopping point for travellers and continues that tradition today.
The pub has been thoughtfully transformed by owners Clive and Tanith Cummings, who previously ran the Michelin-starred Abbaye de la Bussière hotel in France. After returning to the UK, they set out to create a modern, comfortable pub offering excellent quality food and drink in a relaxed yet professional environment.
Blending historic character with stylish interiors, The Milbury focuses on delivering high-quality dining throughout the building, combining the atmosphere of a traditional pub with the standards of a professional kitchen. Working here offers the opportunity to gain experience in a passionate hospitality team committed to great food, welcoming service and attention to detail.
After this apprenticeship
Successful completion of the apprenticeship could lead to a permanent role within the kitchen team, allowing you to continue developing your skills and experience in a professional hospitality environment.
Ask a question
The contact for this apprenticeship is:
SOUTH HAMPSHIRE COLLEGE GROUP
The reference code for this apprenticeship is VAC2000025645.
Apply now
Closes in 28 days (Thursday 7 May 2026 at 11:59pm)