Commis Chef Apprenticeship
Cupola Kitchen Stoney Middleton
HOPE VALLEY (S32 4TF)
Closes on Tuesday 30 June 2026
Posted on 16 April 2026
Contents
Summary
Working closely with senior chefs, you’ll develop your skills in a fast-paced, professional kitchen while contributing to smooth day-to-day service and consistently great food for our guests.
- Wage
-
£12,480 to £19,827.60, depending on your age
National Minimum Wage
- Training course
- Commis chef (level 2)
- Hours
-
"Minimum 30 hours, more in busy periods.
Monday - Thursday day shifts.
Friday & Saturday day/evening shifts.
Sunday - day shifts
All will be dependant on rotas. Starting times are 8am, finishing at 10pm"
30 hours a week
- Start date
-
Tuesday 1 September 2026
- Duration
-
1 year 2 months
- 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
The Commis Chef Apprentice will receive hands-on, on-the-job training in a professional kitchen environment. Training will include food preparation and cooking techniques, use of kitchen equipment, food hygiene and safety, stock control, and maintaining cleanliness standards. The apprentice will work closely with experienced chefs, gaining practical skills, confidence, and an understanding of day-to-day kitchen operations while working towards their formal apprenticeship qualification.
*Assisting with food preparation across breakfast, lunch, and evening service
*Learning basic cooking techniques and supporting chefs during service
*Preparing ingredients (chopping, weighing, portioning, and storing)
*Supporting the preparation of pizzas, main dishes, sides, and specials
*Maintaining high standards of food hygiene, cleanliness, and safety
*Keeping workstations clean, organised, and well stocked
*Assisting with stock rotation, deliveries, and correct food storage
*Following recipes, portion controls, and presentation standards
*Working as part of a busy kitchen team to ensure smooth, timely service
*Developing kitchen skills under the guidance of senior chefs
Where you'll work
THE DALE
STONEY MIDDLETON
HOPE VALLEY
S32 4TF
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
UNIVERSITY OF DERBY
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
Training will be a mixture of learning on site from our amazing chefs and one day per week at the Devonshire Dome, Buxton (Part of the University of Derby)
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
- Team working
- Creative
About this employer
The Cupola opens daily from 9am serving our iconic griddled breakfast, with lunch served from 12pm, including a fully licensed bar.
The Cupola incorporates a visitor centre, providing information about
Stoney Middleton and the
surrounding area, along with local artisan craft and gift sales
https://www.thecupola.uk/ (opens in new tab)
Company benefits
Good tips are shared between all staff
Free food list for breaks
Food from menu can be discounted by 50% whilst on shift
Discounted food 10% for family and friends when dining with employee only
After this apprenticeship
Potential progression onto a permanent Commis Chef role.
Ask a question
The contact for this apprenticeship is:
UNIVERSITY OF DERBY
The reference code for this apprenticeship is VAC2000026906.
Apply now
Closes on Tuesday 30 June 2026
After signing in, you’ll apply for this apprenticeship on the company's website.