Apprentice Commis Chef

THE ANGLESEY HOTEL LIMITED

GOSPORT (PO12 2DH)

Closes in 18 days (Sunday 31 May 2026 at 11:59pm)

Posted on 13 May 2026

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Summary

The Anglesey Hotel in Alverstoke is offering an exciting opportunity to someone looking at start their career as a professional chef. This apprenticeship offers a chance to work with the team to prepare food for guests. The environment aims to support growth and maintain a focus on quality and excellence.

Wage

£12,480 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

If you already have experience as a chef, please apply as the hotel would be interested to hear from you also.

Training course
Commis chef (level 2)
Hours
You will work 5 out of 7 days including weekends. Rotas will change weekly and shifts cover breakfast, lunch and dinner.

30 hours a week

Start date

Wednesday 1 July 2026

Duration

1 year 5 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

  • Preparing ingredients for service, including chopping, weighing, and portioning food
  • Assisting chefs with basic cooking and food preparation tasks
  • Helping to plate and present dishes to the hotel’s standards
  • Maintaining high standards of cleanliness and kitchen hygiene
  • Following food safety, health, and safety procedures at all times
  • Safely using kitchen equipment and utensils
  • Supporting stock rotation, deliveries, and storage of ingredients
  • Working as part of a busy kitchen team during service periods
  • Learning different kitchen sections and cooking techniques
  • Developing professional culinary skills under the guidance of the senior chefs

Where you'll work

24 CRESCENT ROAD
GOSPORT
PO12 2DH

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

HTP APPRENTICESHIP COLLEGE LTD

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

  • The successful candidate will undertake the Level 2 Commis Chef apprenticeship
  • Unlike many apprenticeships, you will complete all your learning at the hotel supported by HTP Apprenticeship College

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
  • Presentation skills
  • Team working
  • Creative
  • Initiative

About this employer

The Anglesey Hotel is a historic and welcoming hotel located in the heart of Alverstoke, Gosport, offering comfortable accommodation, quality dining, and exceptional customer service to both local residents and visitors alike. With a strong reputation for freshly prepared food, friendly hospitality, and a relaxed atmosphere, the hotel combines traditional charm with a modern approach to hospitality. The restaurant and events spaces host everything from casual dining and afternoon teas to weddings, celebrations, and business events, creating a fast-paced and rewarding environment for the team. They are passionate about developing talent and providing opportunities for individuals looking to build a successful career within the hospitality industry.

https://angleseyhotel.uk/ (opens in new tab)

After this apprenticeship

  • The Anglesey Hotel is keen to support apprentices with their progression
  • Upon successful completion you will likely have the opportunity to enrol onto the Level 3 Chef de Partie apprenticeship

Ask a question

The contact for this apprenticeship is:

HTP APPRENTICESHIP COLLEGE LTD

Simon Attrill

simon.attrill@htp.ac.uk

01983533926

The reference code for this apprenticeship is VAC2000031253.

Apply now

Closes in 18 days (Sunday 31 May 2026 at 11:59pm)