Commis Chef Apprentice
Dhol
SOUTHAMPTON (SO16 7PE)
Closes in 18 days (Friday 15 May 2026 at 11:59pm)
Posted on 27 April 2026
Contents
Summary
Start your culinary career at Dhol Indian Restaurant in Southampton. You’ll learn to prepare authentic Indian dishes while working alongside experienced chefs. Gain valuable kitchen skills, earn a recognised qualification and be part of a team celebrating the rich flavours of the Indian subcontinent.
- Wage
-
£15,600 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
-
Varied shift pattern covering times below:
Mon: 5:00pm – 10:30pm
Tues: 5:00pm – 10:30pm
Weds: 5:00pm–10:30pm
Thurs: 5:00pm–10:30pm
Fri: 12:00pm–3:00pm, 5:00pm–11:00pm
Sat: 12:00pm–3:00pm, 5:00pm–11:00pm
Sun: 12:00pm–3:00pm, 5:00pm–10:30pm
37 hours 30 minutes 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
- Assist chefs with preparing ingredients such as vegetables, meats, herbs and spices
- Learn to cook and present a variety of traditional and modern Indian dishes
- Support the team during busy food service periods
- Help prepare sauces, marinades and spice blends
- Maintain high standards of food safety, hygiene and cleanliness in the kitchen
- Assist with receiving, checking and storing deliveries
- Help monitor stock levels and follow stock rotation procedures
- Keep kitchen workstations clean, organised and ready for service
- Work closely with the kitchen team to ensure food is prepared and served on time
Where you'll work
17 BASSETT CLOSE
SOUTHAMPTON
SO16 7PE
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 (12–15 months)
- Gain hands-on kitchen experience at Dhol Indian Restaurant under the supervision of experienced chefs
- Attend Southampton College on a day-release basis for off-the-job training
- Build a portfolio of evidence demonstrating your skills and knowledge
- Receive regular support and progress reviews from a Professional Trainer
- Complete an end-point assessment at the end of the programme
More training information
Southampton College has been providing career-focused education and training for over 70 years. The college specialises in technical and professional courses that prepare students for employment, apprenticeships or further study.
Brand-new Centres of Excellence are being developed at the college, offering modern facilities and industry-standard resources. Apprentices benefit from experienced lecturers and a supportive learning environment that helps develop the skills needed for 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
- Creative
- Passionate about cooking
About this employer
Dhol Indian Restaurant is a vibrant restaurant based in Southampton, inspired by the rich culinary traditions of the Indian subcontinent. Led by Chef Abdul, the restaurant brings together authentic flavours, aromatic spices and modern cooking techniques to create dishes that celebrate Indian culture and hospitality.
The name “Dhol” comes from the traditional double-headed drum that is often heard at celebrations across India. Just as the rhythm of the Dhol brings people together, the restaurant aims to create a warm and welcoming space where guests can share great food and memorable experiences.
At Dhol, food is rooted in tradition but presented with a modern touch. The team focuses on quality ingredients, bold flavours and creating a dining experience built around community, celebration and the joy of sharing food.
After this apprenticeship
Upon successful completion, the apprentice may have the opportunity to become a permanent member of the kitchen team and continue developing their culinary skills within a professional restaurant environment.
Ask a question
The contact for this apprenticeship is:
SOUTH HAMPSHIRE COLLEGE GROUP
The reference code for this apprenticeship is VAC2000028490.
Apply now
Closes in 18 days (Friday 15 May 2026 at 11:59pm)