Apprentice Commis Chef
The Greene Oak
Windsor (SL4 5UW)
Closes on Wednesday 12 August 2026
Posted on 9 July 2026
Contents
Summary
An opportunity has come about for someone who has the passion and drive to start as an Apprentice Commis Chef, joining an experienced team of cooks and supporting staff. You would be learning to prepare elegant meals and being a part of running a busy kitchen day to day and will complete a level 2 Commis Chef Apprenticeship Standard.
- Wage
-
£18,720 a year
Minimum wage rates (opens in new tab)
They will review wage on experience.
- Training course
- Commis chef (level 2)
- Hours
-
30 - 40 hours, 5 days out of 7, evenings, weekends, shifts to be confirmed.
30 hours a week
- Start date
-
Monday 31 August 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
- To prepare fresh food for our customers.
- All dishes are prepared from scratch, raw ingredients to finished dish.
- Our menu items follow classical & modern cookery techniques.
- Use fresh produce and local ingredients to craft excellent meals.
- Gain an understanding of day-to-day kitchen activities and how you fit into them.
- Maintain excellent hygiene procedures.
- Learning to manage your own time, priorities and work in a cohesive team.
- Carry out cleaning tasks, maintaining safe working environment and contributing to keeping the kitchen in good order.
- Assist with stock and inventory management.
Where you'll work
The Greene Oak
Oakley Green
Windsor
SL4 5UW
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
INSPIRO LEARNING 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
- Complete a Level 2 Commis Chef or Level 3 Chef de Partie apprenticeship standard.
- Have regular one to one sessions with a dedicated trainer either remotely or through visits to your workplace.
- Learn and train for a specific job.
- Get paid and receive holiday leave.
- Get hands-on experience in a real job.
- Study for 6 hours of your working hours.
- Complete assessments during and at the end of your apprenticeship.
- Be on a career path with lots of future potential.
Requirements
Desirable qualifications
GCSE in:
- English (grade 3 and above)
- Maths (grade 3 and above)
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
- Customer care skills
- Presentation skills
- Team working
- Creative
- Initiative
- Non judgemental
- Patience
Other requirements
We are looking for someone who is enthusiastic about the role, has a positive attitude, and is eager to develop their career. The ideal candidate will be passionate about the culinary industry and see a long-term future for themselves within it.
Must have own transport or live locally due do the location of the site.
About this employer
The first venture in Brucan pubs’ portfolio, The Greene Oak offers the ideal spot for a cosy mid-week meal, a buzzing Sunday roast, Friday night drinks and seasonal specials. We are a food-led, dining pub with a passion for great hospitality.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
This vacancy is for a temporary position with the possibility of permanent employment within The Greene Oak upon the completion of the apprenticeship programme and assessment.
Ask a question
The contact for this apprenticeship is:
INSPIRO LEARNING LIMITED
Louise Abram
louise.abram@inspirolearning.co.uk
020 4591 5419
The reference code for this apprenticeship is VAC2000041736.
Apply now
Closes on Wednesday 12 August 2026
After signing in, you’ll apply for this apprenticeship on the company's website.