Chef Apprenticeship
INN COLLECTION TRADING LIMITED
Durham, Harrogate, Newcastle Upon Tyne, North Shields, Ripon, Seaham, Whitby
Closes on Monday 31 August 2026
Posted on 24 July 2026
Contents
Summary
Kick-start your career with a hands-on apprenticeship that combines practical experience, structured training, and recognised qualifications. You'll learn from experienced professionals, develop valuable skills, and gain real career opportunities while earning as you learn.
- Wage
-
£19,890 a year
Minimum wage rates (opens in new tab)
Salary is based on age and is paid at the applicable National Minimum Wage rate, rather than the apprenticeship rate.
- Training course
- Commis chef (level 2)
- Hours
-
This role operates on a varied shift pattern, including weekdays, evenings and weekends, in line with business requirements.
30 hours a week
- Start date
-
Thursday 3 September 2026
- Duration
-
1 year
- Positions available
-
5
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
- Work in a real kitchen alongside experienced chefs, preparing and serving fresh food
- Learn how to create and cook daily specials using seasonal ingredients
- Develop skills in food preparation, cooking techniques, presentation, and kitchen organisation
- Take part in exciting masterclass days focused on fish, poultry, red meat, pastry, and cake making
- Visit suppliers and industry experts to learn where great ingredients come from
- Gain hands-on experience across different areas of the kitchen
- Work as part of a supportive team and build confidence in a fast-paced environment
- Learn food safety, stock management, and professional kitchen standards
- Receive coaching and support to help you progress towards becoming a qualified chef
Where you'll work
You can select which locations you want to apply for in your application on Find an apprenticeship.
This apprenticeship is available in these locations:
- Waddington Street, Durham, DH1 4BG
- Ripon Road, Harrogate, HG1 2SY
- Inn Collection Group 3rd Floor, Q5, Quorum Business Park, Newcastle Upon Tyne, NE12 8BS
- Grand Parade, North Shields, NE30 4JQ
- Park Street, Ripon, HG4 2BU
- Seaton Lane, Seaton, Seaham, SR7 0LP
- Guisborough Road, Whitby, YO21 1TL
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
BENSON-SMITH LIMITED
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
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
- Team working
- Creative
About this employer
The Inn Collection Group are a hospitality business founded in the North East over 15 years ago and now have a strong presence across Northern England and Wales, with a desire to expand further.The ICG story has been one of success and expansion, with a unique 'pubs with rooms' offer, we strive to give our customers the best of both worlds.
https://careers.inncollectiongroup.com/ (opens in new tab)
Company benefits
- Celebrate your birthday with an extra paid holiday
- Paid breaks are on us
- Enjoy 50% off food
- Relax with a stay at any of our Inns during January, February, and March for just £1
- 33% off room bookings all year round
- £50 on same day bookings
- Your loved ones can enjoy 15% off bed and breakfast too!
- 24/7 Employee Assistance Programme
- Tronc
- Give-inn back scheme
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
On successful completion of the apprenticeship, apprentices will continue in their permanent role and have the opportunity to progress onto the Level 3 Chef de Partie apprenticeship. We are committed to developing talent from within, with clear career pathways leading to roles such as Chef de Partie, Sous Chef and Head Chef. With 31 sites across the UK, there are also opportunities to broaden your experience and progress your career in different locations within the business.
Ask a question
The contact for this apprenticeship is:
INN COLLECTION TRADING LIMITED
Ellie Clark
ellie.clark@inncollectiongroup.com
The reference code for this apprenticeship is VAC2000036058.
Apply now
Closes on Monday 31 August 2026