Commis Chef Apprentice
The Kiln
Bedford (MK43 9NB)
Closes in 7 days (Friday 13 November 2026 at 11:59pm)
Posted on 6 November 2026
Contents
Summary
This is an exciting opportunity to join an award-winning independent café as we continue to grow — especially with Universal Studios being developed locally and huge future potential for the area.
- Wage
-
£15,600 a year
- Training course
- Commis chef (level 2)
- Hours
-
Shift pattern: Wednesday - Sunday, 08:30 - 16:00.
Opening hours: Wednesday - Sunday, 09:00 - 16:00.
37 hours 30 minutes a week
- Start date
-
Monday 4 January 2027
- 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
We were voted the best café in Herts & Beds in June 2022 at the Muddy Stiletto awards; something we are immensely proud of & grateful for.
Responsibilities:
- Preparing and chopping vegetables, meats, and other ingredients
- Assisting senior chefs with basic cooking tasks
- Measuring and weighing ingredients accurately
- Preparing stocks, sauces, and simple dishes
- Keeping workstations clean and organised
- Following food safety and hygiene standards
- Receiving and storing deliveries correctly
- Learning different kitchen sections and supporting the team
We're looking for someone who:
- Has a passion for food and wants to build a career in hospitality
- Is enthusiastic, reliable, and willing to learn
- Enjoys working as part of a team
- Has a positive attitude and good communication skills
- Can stay organised and work well in a busy environment
- Takes pride in their work and is keen to develop new skills
- Is committed to attending Milton Keynes College one day a week as part of the apprenticeship
No previous chef experience is required, just a great attitude and a willingness to learn!
Where you'll work
Broadmead House
Broadmead Road, Stewartby
Bedford
MK43 9NB
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
MILTON KEYNES 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
Commis Chef Apprenticeship - Attend Milton Keynes College one day a week to work towards your qualification.
Learn from industry professionals while gaining hands-on experience in a busy kitchen.
Enjoy ongoing training, support, and development to help you grow your skills and confidence.
A fantastic opportunity to earn, learn, and cook your way to a rewarding career!
Requirements
Essential qualifications
GCSE in:
- English (grade 3)
- Maths (grade 3)
Desirable qualifications
GCSE in:
- English (grade 4)
- Maths (grade 4)
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
- Team working
- Creative
Other requirements
To apply for this apprenticeship, you must have been a UK resident for the last 3 years prior to the apprenticeship start date.
About this employer
Hi! We’re Brendan & Bec…
Where do we start?
The two of us have known each other around 20 odd years now. We never imagined 20 years later we’d be together, running our own coffee shop. But here we are!
We have both worked in hospitality for all of our working lives, with Bec working front of house, managing hotels & pubs whilst Brendan has gone through the chef ranks in pubs & restaurants. He doesn’t like to brag, but he’s worked in London for the Gordon Ramsay company, cooking at Claridge's Hotel & The York & Albany, and for George Clooney & David Beckham!
We both had a stint working together at our local pub & thought why not try it for ourselves? That makes us the perfect team right? Well, at least we hope so…
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Possible permanent position on successful completion of the apprenticeship,
Ask a question
The contact for this apprenticeship is:
MILTON KEYNES COLLEGE
Cat Brown
Apprenticeships@mkcollege.ac.uk
01908 637056
The reference code for this apprenticeship is VAC2000062928.
Apply now
Closes in 7 days (Friday 13 November 2026 at 11:59pm)