Commis Chef Apprentice

MONTIGO RESORTS (UK) LIMITED

Somerset (BA4 4PR)

Closes in 15 days (Wednesday 29 October 2025 at 11:59pm)

Posted on 13 October 2025

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Summary

This apprenticeship offers hands-on training in a professional hotel kitchen, where you’ll learn core cooking skills, food preparation, and kitchen operations. You’ll work alongside skilled chefs, gain valuable experience, and develop the foundation for a successful career in hospitality.

• Wage:

  £15,704 for your first year, then could increase depending on your age

  National Minimum Wage rate for apprentices

  Check minimum wage rates (opens in new tab)

  As well as earning while they learn, our apprentice commis chefs will enjoy a range of benefits, including a share of the service charge from food and beverage sales.

• Training course: Commis chef (level 2)
• Hours: Working on a shift basis, as hospitality is a 7-day operation. Includes weekdays, evenings, weekends and some bank holidays, with rotas provided in advance. Typical shifts will fall between 7:00am – 10:00pm, depending on service requirements.

  40 hours a week

• Start date:

  Monday 3 November 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

• Assisting with the preparation of fresh ingredients, including chopping, measuring, and portioning.

• Supporting chefs in cooking and plating dishes to hotel standards.

• Learning kitchen hygiene, food safety procedures, and maintaining the cleanliness of work areas.

• Rotating through different sections of the kitchen to gain a broad skill set.

• Working closely with the team to ensure smooth kitchen operations during service.

Where you'll work

Montigo Resorts Somerset At Charlton House Charlton Road
Shepton Mallet
Somerset
BA4 4PR

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 apprentice will work towards a Level 2 Commis Chef Apprenticeship Standard, which is a nationally recognised qualification in professional cookery. Training will be delivered in partnership with Yeovil College, combining on-the-job experience in the hotel kitchen with structured learning sessions.

More training information

1 day per week in person Yeovil College attendance

Requirements

Essential qualifications

GCSE in:

• English (grade Grade 9 – 4 / A* - C)
• Maths (grade 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

• Attention to detail
• Organisation skills
• Problem solving skills
• Team working
• Creative
• Initiative

Other requirements

You MUST be prepared to commit to your work and training for the duration of the apprenticeship. In some cases, you may 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

Nestled in Somerset’s heart, Charlton House is a luxury Grade II listed country house hotel offering 28 unique rooms and suites. From grand wood panelling and Mulberry furniture to sleek modern suites with rolltop bathtubs, each space has its own character. Courtyard rooms feature mezzanine bathrooms and private patios, while garden rooms overlook lawns and apple orchards. The hotel’s serene spa includes a hydrotherapy pool, Finnish sauna, crystal steam room and an outdoor hot tub tucked within the courtyard garden. Charlton House caters to your dining desires with a plethora of dining experiences.

https://somerset.montigoresorts.com/ (opens in new tab)

Company benefits

Free gym membership and access to spa facilities. Free staff meals during shifts. Discounted food and drink when off shift. Learn from experienced international chefs. Opportunities for progression within the hotel and wider hospitality industry.

After this apprenticeship

After completing a commis chef apprenticeship, the next step in career progression typically involves advancing to a junior chef position, where you can take on more responsibilities in the kitchen, develop specialised skills and refine your culinary techniques. With continued dedication and experience, you can move up to chef de partie, then sous chef and eventually aim for head chef or executive chef roles, leading kitchen teams and contributing to menu creation and restaurant management. Ongoing learning, creativity, and leadership will be key to your success in the culinary industry.

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 VAC1000346216.

Apply now

Closes in 15 days (Wednesday 29 October 2025 at 11:59pm)

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