Commis Chef Apprentice
315 Bar and Restaurant
Huddersfield (HD8 0LX)
Closes on Thursday 15 October 2026
Posted on 10 September 2026
Contents
Summary
Launch your career as a chef within a hotel, restaurant, bar and spa environment, working alongside a renowned chef and an experienced kitchen team. You will gain valuable experience preparing, cooking and presenting a variety of dishes while developing the skills, confidence and knowledge needed for a successful career in hospitality.
- Wage
-
£15,392 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
Minimum wage rates (opens in new tab)
Pay will be dependent upon any prior experience and age. This will be discussed in more detail at interview. There will also be a progression and performance review throughout your apprenticeship.
- Training course
- Commis chef (level 2)
- Hours
-
Your shift pattern will vary as the hotel opens for breakfast daily therefore shifts could be 7am start with an afternoon finish or pm start that would cover the evening restaurant service (Shifts and days to be confirmed).
37 hours a week
- Start date
-
Friday 16 October 2026
- Duration
-
1 year 1 month
- Positions available
-
2
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
As an apprentice chef, you will:
- Follow food safety, hygiene and allergen procedures
- Work effectively as part of the kitchen team
- Prepare ingredients and dishes for service
- Use a range of cooking methods and equipment
- Finish and present dishes to the required standard
- Keep your work area clean, safe and organised
Where you'll work
315 Bar & Restaurant
Lepton
Huddersfield
HD8 0LX
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
Your training will include monthly practical masterclasses led by experienced industry chefs, covering key food groups and a wide range of preparation, cooking and finishing techniques. Between sessions, you will complete manageable online theory activities, receive individual tutor support and capture evidence of the new skills you develop in the workplace.
More training information
Training is practical, engaging and tailored to both the apprentice and the employer. You will attend monthly chef-led masterclasses covering a wide range of ingredients, dishes and professional cookery techniques.
Between masterclasses, you will:
- Receive regular one-to-one support from an experienced tutor
- Complete manageable online learning activities
- Develop and record new skills in your workplace
- Build confidence in food preparation, cooking and presentation
- Prepare thoroughly for your final apprenticeship assessments
- Receive support with English and maths, if required
- This blended approach allows you to learn from experienced industry professionals while gaining valuable hands-on experience in a busy hotel kitchen.
Requirements
Desirable qualifications
GCSE in:
- English (grade 3)
- Maths (grade 3)
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
Other requirements
Please consider travel to and from the workplace as shift times will be varied which will include some early starts and late finishes. Also, you must have a passion for food and have career aspirations to be a Chef.
About this employer
315 is an award winning Bar, Restaurant and Spa. You will be working under a renowned Chef, this be an exciting start to a Chef's career journey.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
There are many progression opportunities within hospitality and catering, these varying from Chef positions to Front of House or Product Development.
The immediate level 3 progression routes upon completion of this apprenticeship could be:
- Level 3 Chef De Partie
- Level 3 Senior Production Chef
- Level 3 Hospitality Supervisor
Ask a question
The contact for this apprenticeship is:
BENSON-SMITH LIMITED
The reference code for this apprenticeship is VAC2000052661.
Apply now
Closes on Thursday 15 October 2026