Apprentice Commis Chef
The Bird
Bath (BA2 4EZ)
Closes in 19 days (Monday 11 May 2026 at 11:59pm)
Posted on 22 April 2026
Contents
Summary
As Apprentice Commis Chef you will be learning alongside our Head Chef and kitchen team during prep and service for our beautiful restaurant, terrace and outdoor Dining Domes. Building your skills across all areas of the kitchen, from food preparation and presentation to health, safety and hygiene standards.
- Wage
-
£21,840 a year
Check minimum wage rates (opens in new tab)
Additional Service Charge will be paid monthly.
- Training course
- Commis chef (level 2)
- Hours
-
4 out of 7 days, plus one day for college. Shift times will vary. Further discussion to take place at interview.
40 hours a week
- Start date
-
Monday 1 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
As Commis Chef Apprentice you will be:
- Learning alongside our Head Chef and kitchen team during prep and service for our beautiful restaurant, terrace and outdoor dining domes
- Building your skills across all areas of the kitchen, from food preparation and presentation to health, safety and hygiene standards
- Supporting the team with day-to-day kitchen operations while developing confidence, speed and consistency
- Taking advantage of our private no dig kitchen garden at Homewood Hotel with its delicious seasonal produce
- Working closely with the brigade to learn new techniques, ingredients and ways of creating beautiful dishes
- Taking pride in helping keep our kitchen clean, organised and ready to deliver an exceptional guest experience
- Bringing enthusiasm, curiosity and a willingness to learn as you begin your journey in hospitality
What we’re looking for:
- A real passion for food and hospitality
- A positive attitude and willingness to learn
- Someone who enjoys working as part of a team
- Good attention to detail and pride in their work
- A commitment to maintaining high standards of cleanliness and food safety
- No huge amount of experience needed - just the right attitude, energy and excitement to get started
Where you'll work
The Bird
18-19 Pulteney Road
Bath
BA2 4EZ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
BATH 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
Commis Chef Level 2.
You will be required to attend college on day per week, term time only at our City Centre Campus in Bath.
Requirements
Essential qualifications
GCSE in:
- English (grade 1/G or equivalent)
- Maths (grade 1/G or equivalent)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- Organisation skills
- Team working
- Creative
About this employer
A boutique hotel in center of Bath. Plate restaurant and terrace. We’re all about local, seasonal ingredients that pack comfort and flavour into every bite. Small, big, or sweet plates, decadent afternoon tea.
After this apprenticeship
Move to full Commis, or DCDP chef level within group.
Ask a question
The contact for this apprenticeship is:
BATH COLLEGE
Laura Joy
laura.joy@bathcollege.ac.uk
01225328752
The reference code for this apprenticeship is VAC2000027765.
Apply now
Closes in 19 days (Monday 11 May 2026 at 11:59pm)