Apprentice Commis Chef
CADBURY HOUSE HOTEL & COUNTRY CLUB PLC
NORTH SOMERSET (BS49 5AD)
Closes in 18 days (Monday 8 September 2025 at 11:59pm)
Posted on 20 August 2025
Contents
Summary
Our kitchen apprenticeship is a hands-on training program where aspiring chefs or cooks learn the practical skills and knowledge needed to work in a professional kitchen. Under the supervision of experienced chefs, apprentices gain experience in food preparation, cooking techniques, kitchen safety, hygiene, and teamwork.
- Wage
-
£11,778 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
-
4-5 shifts per week. Shifts to be confirmed.
30 hours a week
- Start date
-
Monday 3 November 2025
- 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
- Assist chefs with the preparation of ingredients (e.g. chopping vegetables, marinating meats, measuring ingredients)
- Learn and follow food safety, hygiene, and cleanliness standards
- Keep workstations, kitchen equipment, and utensils clean and well-organised
- Support with basic cooking tasks under supervision (e.g. making sauces, garnishing plates)
- Help with receiving and storing deliveries correctly (stock rotation, labelling, temperature checks)
- Assist in plating and presenting dishes to a high standard
- Follow instructions from senior kitchen staff and contribute to a smooth kitchen workflow
- Dispose of waste properly and help with end-of-day cleaning routines
- Participate in training sessions as part of the apprenticeship program
- Maintain a positive, can-do attitude and be open to feedback and learning
Where you'll work
FROST HILL
CONGRESBURY
NORTH SOMERSET
BS49 5AD
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
WESTON COLLEGE OF FURTHER AND HIGHER EDUCATION
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
- You will be pursuing a Level 2 Apprenticeship Standard as Commis Chef, through Weston College
- As part of this program, you will attend Weston College as instructed, for workshops
- An assessor will conduct on-site observations to evaluate your progress, as well as supporting you in college throughout your apprenticeship
- At the conclusion of your programme, your qualification will be assessed through an Apprenticeship Assessment
Requirements
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
- Creative
- Initiative
About this employer
A Luxury Escape in North Somerset Nestled in North Somerset countryside, Cadbury House is a four-star, boutique-style DoubleTree by Hilton hotel that blends historic charm with modern luxury. Set in a beautifully restored 1790s house, the hotel offers breathtaking views over the Bristol Channel and is ideal for weddings, business events, spa breaks, or relaxing getaways. 132 stylish rooms, including executive suites, family rooms, and accessible options One Marco Pierre White restaurants offering vibrant dining experiences and a Café Lounge that opens in to day time offering more relaxed family friend dining experience. We also have a multi award-winning health club and spa with top-tier leisure and wellness facilities Stunning wedding venue with flexible spaces and elegant surroundings Each guestroom includes modern amenities for a comfortable stay, and guests are encouraged to pre-book spa treatments to enjoy the full luxury experience.
Company benefits
- Discount in all MPW restaurants - Set team member and friends and family rates at Hilton hotels worldwide - Discounted gym memberships
After this apprenticeship
- The potential to be taken on after the completion of the apprenticeship
Ask a question
The contact for this apprenticeship is:
WESTON COLLEGE OF FURTHER AND HIGHER EDUCATION
Weston College Apprenticeships Team
apprenticeships@weston.ac.uk
01934411594
The reference code for this apprenticeship is VAC1000336909.
Apply now
Closes in 18 days (Monday 8 September 2025 at 11:59pm)
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