Commis Chef Apprentice
THE CABINET ROOMS COLLECTION LTD
WINCHESTER (SO23 8SA)
Closes in 20 days (Friday 22 May 2026 at 11:59pm)
Posted on 28 April 2026
Contents
Summary
Start your career in professional cooking at Cabinet Rooms, a popular independent café-bar in Winchester. As a Level 2 Commis Chef Apprentice, you’ll gain hands-on kitchen experience preparing fresh food while studying towards a recognised qualification, learning from experienced chefs in a creative hospitality environment.
- Wage
-
£9,984 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
-
3 x 6-hour shifts between Tuesday and Sunday. Usual daytime but may include some evenings. Also paid day at college - 6 hours.
24 hours a week
- Start date
-
Wednesday 1 July 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 variety of fresh dishes
- Help prepare ingredients including vegetables, meats and sauces
- Support the team with breakfast, lunch and evening food service
- Maintain high standards of food hygiene and kitchen safety
- Assist with plating and presentation of dishes
- Help receive and store deliveries following stock rotation procedures
- Keep the kitchen clean, organised and safe
- Work as part of a small, friendly kitchen team
- Learn a range of cooking techniques from experienced chefs
Where you'll work
1-2 DE LUNN BUILDINGS
JEWRY STREET
WINCHESTER
SO23 8SA
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 Southampton College on a day-release basis
- Gain hands-on training at the Cabinet Rooms, working alongside experienced chefs
- Build a portfolio demonstrating your knowledge, skills and behaviours
- Receive ongoing support from a Professional Trainer
- Complete an end-point assessment to achieve the apprenticeship qualification
More training information
Southampton College has been delivering career-focused education and training for over 70 years. The college specialises in technical and professional courses designed to prepare students for employment, apprenticeships or further study. Modern facilities and experienced industry lecturers support apprentices in developing the skills needed for their future careers.
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
- Organisation skills
- Team working
- Passionate about food
- Enthusiastic
About this employer
Cabinet Rooms is a popular independent family-run café-bar located on Jewry Street in the centre of Winchester. Inspired by the atmosphere of 1930s cocktail lounges, the venue offers a cosy and welcoming space where customers can enjoy breakfast, lunch, homemade cakes and carefully crafted cocktails.
Known for its relaxed yet refined atmosphere, Cabinet Rooms uses quality ingredients and local produce wherever possible. The venue also hosts community events such as film screenings and spirit tastings, making it a lively and creative place to work while gaining valuable hospitality experience.
After this apprenticeship
Successful completion of the apprenticeship could lead to a permanent role within the kitchen team, allowing you to continue developing your culinary 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 VAC2000027856.
Apply now
Closes in 20 days (Friday 22 May 2026 at 11:59pm)