Commis Chef Apprentice

Aubrey Park Hotel

ENGLAND (AL3 7AF)

Closes in 16 days (Sunday 25 October 2026 at 11:59pm)

Posted on 8 October 2026

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Summary

Aubrey Park Hotel is a stylish independent hotel set within 9 acres of landscaped gardens and woodland, conveniently located close to St Albans and Hemel Hempstead. We are looking for a passionate and enthusiastic Commis Chef Apprentice to join our kitchen team.

• Wage:

  £16,640 to £26,436.80, depending on your age

  National Minimum Wage

  Minimum wage rates (opens in new tab)

• Training course: Commis chef (level 2)
• Hours: 40 hours a week, 5 out of 7 days, including evening and weekends.

  40 hours a week

• Start date:

  Monday 26 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

This is an excellent opportunity for someone who enjoys cooking, wants to develop their culinary skills, and is looking to build a successful career in the hospitality industry.

Duties will include:

• Assisting with the preparation and cooking of fresh, seasonal dishes to a high standard
• Supporting the kitchen team during busy service periods
• Receiving deliveries and assisting with stock rotation
• Maintaining high standards of cleanliness and organisation throughout the kitchen
• Following food safety, health & safety, and hygiene regulations
• Preventing cross-contamination and ensuring safe food handling practices
• Learning a range of kitchen techniques and food preparation methods
• Working closely with experienced chefs to develop professional cooking skills

Where you'll work

HEMEL HEMPSTEAD ROAD
REDBOURN
ST ALBANS
ENGLAND
AL3 7AF

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

OAKLANDS 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

Training will be on site and also day release at Oaklands College St Albans.

Requirements

Essential qualifications

GCSE in:

• English (grade Level 2-9)
• Maths (grade Level 2-9)

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
• Presentation skills
• Analytical skills
• Logical
• Team working
• Creative
• Initiative

About this employer

Aubrey Park Hotel is an independent hotel located near St Albans and Hemel Hempstead. Set within 9 acres of beautiful landscaped gardens and woodland, the hotel offers quality accommodation, conference facilities, banqueting services, and an exceptional dining experience. We pride ourselves on delivering outstanding customer service and providing excellent opportunities for career development within hospitality.

https://www.aubreypark.co.uk/ (opens in new tab)

Company benefits

• Career development opportunities
• Discounted food and beverage
• Discounted hotel accommodation

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

Successful completion of the apprenticeship could lead to:

• Permanent employment with Aubrey Park Hotel
• Progression to Chef de Partie and higher-level chef positions
• Further hospitality and culinary qualifications
• Long-term career development within the hotel industry

Ask a question

The contact for this apprenticeship is:

OAKLANDS COLLEGE

Will Ellis

will.ellis@oaklands.ac.uk

The reference code for this apprenticeship is VAC2000057981.

Apply now

Closes in 16 days (Sunday 25 October 2026 at 11:59pm)