Commis Chef Apprentice
The Romsey School
Hampshire (SO51 8ZB)
Closes in 14 days (Tuesday 7 July 2026 at 11:59pm)
Posted on 23 June 2026
Contents
Summary
Start your culinary career with The Romsey School as a Level 2 Commis Chef Apprentice. Gain hands-on experience in a professional kitchen while preparing fresh meals for a busy school environment. Learn from experienced catering staff, gain a nationally recognised qualification and build skills for a long-term hospitality career.
- 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
-
Monday to Friday, 9.00am to 5.00pm.
37 hours 30 minutes a week
- Start date
-
Monday 7 September 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 with preparing, cooking and serving fresh meals for students and staff
- Support experienced kitchen staff in food preparation and meal service
- Prepare ingredients, portion food and follow recipes accurately
- Maintain excellent food hygiene, health and safety standards
- Help with stock rotation, deliveries and food storage procedures
- Assist in keeping kitchen equipment and work areas clean and organised
- Support the catering team to ensure meals are prepared and served on time
- Learn a range of cooking methods and kitchen skills in a professional environment
- Contribute to maintaining a positive and efficient kitchen team
Where you'll work
The Romsey School
Greatbridge Road
Romsey
Hampshire
SO51 8ZB
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
The apprentice will complete the Level 2 Commis Chef Apprenticeship through South Hampshire College Group.
Training will take place both in the workplace at The Romsey School and at either Fareham or Southampton College on a day-release basis. Apprentices will receive hands-on learning, off-the-job training, regular reviews and support from a dedicated Professional Trainer throughout the programme.
More training information
The apprentice will complete the Level 2 Commis Chef Apprenticeship through South Hampshire College Group.
Training will take place both in the workplace at The Romsey School and at either Fareham or Southampton College on a day-release basis. Apprentices will receive hands-on learning, off-the-job training, regular reviews and support from a dedicated Professional Trainer throughout the programme.
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
- Initiative
- Passion for cooking
Other requirements
You will need to undergo a full Disclosure and Barring Service (DBS) check for this position.
About this employer
The Romsey School is a welcoming and ambitious secondary school community built around the values of Aspire, Care and Include. The school prides itself on high expectations, continuous learning and creating an environment where both staff and students can thrive.
Working at The Romsey School means becoming part of a supportive team that values compassion, development and helping individuals achieve their potential. The school is committed to creating a positive working environment where collaboration, learning and community are at the heart of everything they do.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Successful completion of the apprenticeship may lead to a permanent role within the catering team or further opportunities to continue developing a career in hospitality and professional cookery.
Ask a question
The contact for this apprenticeship is:
SOUTH HAMPSHIRE COLLEGE GROUP
The reference code for this apprenticeship is VAC2000035755.
Apply now
Closes in 14 days (Tuesday 7 July 2026 at 11:59pm)