Commis Chef Apprenticeship
THE UPHAM PUB COMPANY LIMITED
3 Downing Street (GU9 7NX)
Closes on Monday 7 December 2026
Posted on 5 November 2026
Contents
Summary
Love food? Curious about cooking? Ready to turn your enthusiasm into a career?
- Wage
-
£12,480 to £19,827.60, depending on your age
National Minimum Wage
- Training course
- Commis chef (level 2)
- Hours
-
Exact shifts to be confirmed.
30 hours a week
- Start date
-
Monday 14 December 2026
- Duration
-
1 year 3 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
Join Upham Inns as a Commis Chef and start building the skills, confidence and experience to go further. Whether you're taking your first step into a professional kitchen or already have some experience, we're looking for someone who is keen to learn, happy to get stuck in and excited to be part of a great team.
Our pubs are full of character, and our kitchens are full of opportunities. You'll work alongside experienced chefs, prepare fresh ingredients and help create dishes that keep our guests coming back.
Learn your craft. Build your confidence. Work towards an apprenticeship.
This is a chance to build a future doing something you enjoy. With support from your kitchen team, you'll learn how to:
- Prepare ingredients and develop essential cooking techniques.
- Cook and present dishes with care and consistency.
- Keep your kitchen clean, organised and safe.
- Work confidently as part of a team during a busy service.
- Understand ingredients, portion control and how to reduce waste.
Keen to gain a qualification while you work? We'd love to talk to you about our chef apprenticeship opportunities. Combining practical kitchen experience with structured learning, an apprenticeship can help you develop your skills and take the next step in your career.
What's in it for you?
- Competitive pay, depending on experience, plus a share of Tronc.
- Flexible shift patterns.
- Support from experienced chefs who will help you learn and grow.
- Chef apprenticeship opportunities and a development pathway towards Head Chef.
- Up to 33% off meals when off duty for you and up to six guests.
- 33% off our hotel accommodation and 20% for friends and family.
- Access to The Lifestyle Card, with over 5,000 discounts.
- Service awards and a birthday gift.
- Refer a friend and chef recruitment incentives of up to £1,000.
Where you'll work
3 Downing Street
GU9 7NX
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
LIFETIME TRAINING GROUP 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
Commis Chef Apprenticeship Level 2, including Functional Skills in Maths and English.
Requirements
Desirable qualifications
null in:
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Team Working
- Organisation Skills
About this employer
Since our journey began in 2010 we've developed and nurtured a small collection of premium pubs with rooms in destination countryside locations across the South of England and home counties. Our pubs are homely and characterful, with menus celebrating the best of fresh and seasonal countryside cooking. Relax in our beautiful gardens and terraces on a summers day or enjoy our cosy warmth of roaring fires on a winters evening.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Ongoing support and development.
Ask a question
The contact for this apprenticeship is:
LIFETIME TRAINING GROUP LIMITED
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apprenticerecruitment@lifetimetraining.co.uk
01173017146
The reference code for this apprenticeship is VAC2000062316.
Apply now
Closes on Monday 7 December 2026
After signing in, you’ll apply for this apprenticeship on the company's website.