Commis Chef Apprenticeship
Novotel Cambridge North
Cambridge (CB4 0AE)
Closes in 26 days (Friday 23 October 2026 at 11:59pm)
Posted on 25 September 2026
Contents
Summary
This position involves food preparation and presentation with flair for breakfast, lunch and dinner for A la Carte, room service, functions and buffet service. Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards. Demonstrate commitment to customer service.
- Wage
-
£20,982 a year
- Training course
- Commis chef (level 2)
- Hours
-
Monday - Sunday 6.00am - 10.30pm (shifts).
30 hours a week
- Start date
-
Friday 30 October 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
Main Responsibilities:
- Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained
- Order necessary foods according to proposed business demands
- Consult with Executive Chef for guidance and authorisation of order
- Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes
- Work with Head Chef and other Chefs in the preparation and production of food as required
- Prepare and ensures availability of mis en place as required
- Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Head Chef
- Assist and liaise with chef on duty as required and participate in food waste fight
- Notify your Manager of any reason you may not be capable of performing your tasks safely
- Participate in workplace consultation on matters pertaining to Workplace Health and Safety, as per the hotels agreed arrangements
- Comply with safe work practices by following Accor Health, Safety and Environment policies, including the use of safe manual handling techniques, safe use of hazardous chemicals and machinery, working at heights procedures, using protective clothing and safety equipment where available and necessary, maintaining a clean, tidy work environment, and any other safety practice promoted and required by the Hotel
- Attend and actively participate in all WH&S training required of you by the Hotel
- Report any health or safety hazards, incidents and injuries to your Manager / Supervisor or Manager on Duty as soon as possible
- Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. Ensure that the appropriate documentation is completed correctly, such as the Injury / Incident Form
- Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damaged departmental equipment to your Supervisor and record on appropriate maintenance report form
- Work together with trust so that colleagues and management meet the goals of the department / Hotel
- Treat customers and colleagues from all cultural groups with respect, sensitivity and transparency
Where you'll work
Novotel Hotel, 2 Cambridge Square
Milton Avenue
Cambridge
CB4 0AE
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
CAMBRIDGE REGIONAL 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
Attending one day a week at Cambridge Regional College and the remaining week working at Novotel Hotel Cambridge North to gain knowledge, skills and behaviours of the Level 2 Commis Chef Apprenticeship Standard.
More training information
- Allergens and Dietary Requirements
- Food presentation and Plating
- HACCP and Food Safety
- Sustainability
- Knife Skills
- Health and Safety and COSHH
- Communication and Teamwork
Requirements
Essential qualifications
GCSE in:
- English (grade 3/D)
- Maths (grade 3/D)
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
- Analytical skills
- Team working
- Creative
- Initiative
- Patience
Other requirements
The role is based in a busy hotel kitchen and will involve working in a fast-paced environment, including periods of standing for extended periods. The successful applicant should be prepared to work flexible shifts, including evenings, weekends and bank holidays.
The role may involve lifting and moving kitchen equipment, food deliveries and stock, as well as working in a hot kitchen environment. Good personal hygiene, appropriate kitchen footwear and adherence to health and safety procedures are essential.
The applicant should be enthusiastic about learning, able to work as part of a team, communicate effectively and remain calm and organised during busy service periods. A willingness to try new tasks, receive feedback and develop practical cooking skills is important.
About this employer
Novotel Cambridge North is a stylish and contemporary hotel located near the Cambridge North train station, offering excellent access to the city and surrounding areas. The hotel forms part of the globally recognized Accor group, a leading hospitality company with a strong presence in over 110 countries and a commitment to innovation, sustainability, and people development.
As part of Accor, Novotel benefits from world-class hospitality standards, training programs, and a culture that values diversity, inclusion, and career progression. Working here means joining a global community with opportunities to grow and learn.
The hotel is owed by Essendi, a reputable owner and operator company known for its focus on quality, guest satisfaction, and team development. Together, Accor and Essendi strive to create a supportive and inspiring workplace where team members are encouraged to deliver great service and achieve their full potential.
Company benefits
- A Bienvenue Card - offering a special staff rate at our hotels
- Free Gym
- Free night stays in our UK hotels and discounts in any Accor Restaurant (T&C Applies)
- Discounted hotel rates all over the world in Accor Hotels
- Complimentary meals on duty and uniforms
- Free parking
- Birthday Voucher
- Cycle to work scheme
- Private care plan membership
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Upon successful completion of the Level 2 apprenticeship, apprentices will have gained valuable skills and experience that can support further progression. This may include opportunities to apply for a Level 3 apprenticeship in a related field, pursue further training or qualifications, or explore entry-level roles within the industry. Continued learning and development will be encouraged to support long-term career growth.
Ask a question
The contact for this apprenticeship is:
CAMBRIDGE REGIONAL COLLEGE
The reference code for this apprenticeship is VAC2000055604.
Apply now
Closes in 26 days (Friday 23 October 2026 at 11:59pm)