Level 2 Apprentice Chef
Yeovil College
Somerset (BA21 4DR)
Closes in 20 days (Sunday 16 August 2026)
Posted on 24 July 2026
Contents
Summary
Kick-start your culinary career with Yeovil College! We're looking for a passionate and enthusiastic Apprentice Chef to join our Hospitality team in a full-time, fixed-term role for the duration of the apprenticeship. This is an exciting opportunity to gain hands-on experience in a busy commercial kitchen.
- Wage
-
£15,435 a year
Minimum wage rates (opens in new tab)
£15,435 in year 1
Year 2: under 20 years old, £20,933 / 21 years and over £24,522 - Training course
- Commis chef (level 2)
- Hours
-
Weekdays from 7am to 3pm, may work evenings once a month.
37 hours a week
- Start date
-
Tuesday 1 September 2026
- Duration
-
1 year 2 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
- Work with and support the commercial catering outlets e.g. Setting up resources for breakfast and lunch service
- Work closely with kitchen and front of house teams
- Maintain and follow health and safety within the hospitality environment
- Support the control stock reporting/recording and ordering systems
- Maintain COSHH requirements following legal and hospitality policy
- Maintain a professional approach to all customer enquiries
- Maintain hygiene following department policy, to include tables floors, equipment, and all work surfaces
Where you'll work
Mudford Road
Yeovil
Somerset
BA21 4DR
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
YEOVIL COLLEGE
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
One day a week at Yeovil College, the remainder of the working week with the employer
Requirements
Essential qualifications
GCSE in:
- English (grade 3 or above)
- Maths (grade 3 or above)
Desirable qualifications
Level 1 qualification in:
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
- Problem solving skills
- Team working
- Initiative
- Non judgemental
- Patience
- Reliable and punctual
Other requirements
- Passing an enhanced Disclosure and Barring Service (DBS) check
About this employer
Yeovil College has been serving the community in and around Yeovil for almost 140 years.
The College was first formed in 1887 when Somerset County Council began formally organising Science and Art classes in Yeovil. In 1947, the first Principal was appointed to lead Yeovil Technical College and when secondary education in the Yeovil Borough was reorganised in 1974, Yeovil College became one of the early tertiary colleges to be formed in England.
Today, Yeovil College remains passionate about its role as a key provider of education and training in South Somerset and North and West Dorset. It remains committed to its role as a tertiary college for the whole community.
https://www.yeovil.ac.uk/ (opens in new tab)
Company benefits
- 30 days holiday (plus Christmas closure & bank holidays)
- Staff discount scheme with high street and online retailers
- Opportunities for professional development and career growth
- Employee assistance programme
- Free onsite gym
- Cycle to work scheme
- Subsidised catering facilities
- Access to free staff parking
Disability Confident
A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions.
You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
- Full-time employment at Yeovil College
Ask a question
The contact for this apprenticeship is:
YEOVIL COLLEGE
Pippa Rumbles
studentrecruitment@yeovil.ac.uk
01935845380
The reference code for this apprenticeship is VAC2000044798.
Apply now
Closes in 20 days (Sunday 16 August 2026)
After signing in, you’ll apply for this apprenticeship on the company's website.