Commis Chef Apprentice
CHEF LUCAS CATERING LTD
99 High Street (DE14 1LJ)
Closes in 13 days (Wednesday 22 October 2025)
Posted on 8 October 2025
Contents
Summary
Kickstart your culinary career with Chef Lucas Catering Services Ltd as a Commis Chef Apprentice! You will train alongside experienced chefs, learning to prepare and present high-quality food for weddings, private events, and corporate functions.
- Wage
-
£16,640 a year
- Training course
- Commis chef (level 2)
- Hours
-
Flexible working hours due to the industry.
40 hours a week
- Start date
-
Wednesday 14 January 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
At Chef Lucas Catering Services Ltd, we are a fast-growing, high-quality catering and events company based in Burton upon Trent. Take your fist step as a Commis Chef Apprentice into an exciting career in the culinary and hospitality industry. This hands-on apprenticeship is perfect for someone passionate about food, creativity, and working in a fast-paced, exciting catering environment.
Learn and Grow with Chef Lucas Catering!
- Working alongside an experienced team of professional chefs
- Learning all aspects of food preparation, cooking, and kitchen operations
- Gaining practical experiences at wedding events, private dinners, corporate functions, outdoor festivals and many more
Every week will be different, giving you the opportunity to grow your skills in a creative, fast-paced environment where no two days are the same.
Where you'll work
99 High Street
DE14 1LJ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
BURTON AND SOUTH DERBYSHIRE 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
- Level 2 Commis Chef apprenticeship standard
- Level 1/2 Functional Skills in maths and English (if required)
This apprenticeship is delivered through a combination of Work Based Assessment and day/block release. The programme will culminate in an End Point Assessment, where all the skills and knowledge gained on the apprenticeship will be formally tested.
Requirements
Desirable qualifications
GCSE or equivalent in:
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Attention to detail
- Communication skills
- Customer care skills
- Logical
- Organisation skills
- Physical fitness
- Presentation skills
- Problem solving skills
- Team working
- Time-Management
Other requirements
The role involves working in a fast-paced kitchen and at off-site event venues, which may require travel, early starts, and late finishes. Some work will take place outdoors during catering events, festivals, or weddings. You must be comfortable with standing for long periods and lifting or moving catering equipment when needed. A driving licence is beneficial (but not essential) as some event locations may be outside of town centres. Pay may increase with experience and responsibility as skills develop throughout the apprenticeship. Flexibility is essential as hours may vary each week depending on event schedules and seasonal demand.
About this employer
Because it’s something more than just a food! Please tell us something more about your event, we have them all covered and we try our best to make your event the most remarkable.
After this apprenticeship
Upon successful completion of the apprenticeship, there is the opportunity to progress into a full-time Commis Chef or Demi Chef position within Chef Lucas Catering Services Ltd. You will continue to develop your skills through real event experience, working on private dinners, weddings, and corporate functions. With dedication and continued training, you may progress further to Chef de Partie, Sous Chef, or even Head Chef roles within the business or wider hospitality industry. This apprenticeship is an excellent starting point for anyone aspiring to build a long-term culinary career in high-end catering and events.
Ask a question
The contact for this apprenticeship is:
BURTON AND SOUTH DERBYSHIRE COLLEGE
The reference code for this apprenticeship is VAC1000345468.
Apply now
Closes in 13 days (Wednesday 22 October 2025)
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