Commis Chef Apprentice
Louma Farm and Retreat
Dorset (DT6 6DF)
Closes in 18 days (Wednesday 20 August 2025 at 11:59pm)
Posted on 1 August 2025
Contents
Summary
Support the Kitchen Team in delivering a top-tier culinary experience and related services to exceed Guest expectations. A Commis Chef is an entry-level role assisting with food prep, learning kitchen skills, and rotating through sections to gain experience and grow in their culinary career.
- Wage
-
£15,704 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
-
Monday to Sunday
Between 6:30am- 11:00pm
Shift patterns to be agreed
40 hours a week
- Start date
-
Monday 8 September 2025
- Duration
-
1 year 2 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
- Be fully aware of the menu, dish ingredients and presentation for consistency and quality
- Prepare food and ensure that all the highest standards are maintained in quality of food, temperature, its safe production, presentation and its timely plating / display to be served
- Ensure all preparation and service areas are always kept clean, tidy and organised
- Organise aesthetic and approved displays of items to optimize sales and profit
- Accept responsibility as a Competent Person in the implementation of the company’s Health & Safety Policy, and support leadership of its development and implementation for the safeguarding of the team, Guests and third-parties on the site or linked to its operations
- Weekend and evening work to satisfy the responsibilities
- Focussed, proactive, enthusiastic and work with own initiative or as part of a team. Demonstrating respect and able to maintain good working relationships
Where you'll work
Spence Farm
Wootton Fitzpaine
Dorset
DT6 6DF
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
YEOVIL 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
- The apprenticeship training is delivered through a combination of workplace learning and regular college attendance
- This training will teach you the knowledge, skills and behaviours set out in the Commis Chef Level 2 apprenticeship standard
- Functional Skills in maths and English may also be required depending on current level
Requirements
Desirable qualifications
GCSE in:
- English (grade 9-4 / A*-C)
- Maths (grade 9-4 / A*-C)
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
- Initiative
- Patience
- Physical fitness
Other requirements
You MUST be prepared to commit to your work and training for the duration of the apprenticeship. You will be required to have a telephone conversation with Yeovil College prior to your application being passed on. If a suitable candidate is found prior to the advertised closing date, it may close earlier so please apply early to avoid disappointment.
About this employer
Located where the rolling Charmouth Valley meets the sea, Louma is a glorious place to stay, offering a perfect blend of relaxation and adventure featuring 17 enchanting rooms, exceptional homegrown food and wine, vineyards, stables and a reviving spa. Immerse yourself in the rhythms of farm life with inspired activities for all ages and enjoy a genuine connection to nature in a warm, inviting atmosphere. At Louma, we invite you to unwind, explore, and make lasting memories.
After this apprenticeship
- Completion of the Commis Chef Level 2 apprenticeship could lead to progressing onto the Chef De Partie Level 3 apprenticeship
Ask a question
The contact for this apprenticeship is:
YEOVIL COLLEGE
Gabrielle Cobner
studentrecruitment@yeovil.ac.uk
01935 845380
The reference code for this apprenticeship is VAC1000335202.
Apply now
Closes in 18 days (Wednesday 20 August 2025 at 11:59pm)
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