Chef Apprentice

WARWICK INDEPENDENT SCHOOLS FOUNDATION

WARWICK (CV34 6PP)

Closes on Monday 24 November 2025

Posted on 20 October 2025

Print

Contents

Summary

A fantastic opportunity to grow and develop in a unique Independent school environment where our pupils always come first. Alongside the normal day to day schedules, we also operate a busy events calendar from fine dining dinners to mass catering for large events.

Wage

£19,500 a year

Check minimum wage rates (opens in new tab)

Training course
Commis chef (level 2)
Hours
5 days out 7 with a mix of weekdays and weekend working. Hours of work vary but normal shift patterns are either 07:00-15:00 or 12:00-20:00

37 hours 30 minutes a week

Start date

Sunday 14 December 2025

Duration

1 year 6 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

During your apprenticeship we will train and develop you to perform the following duties: 

1. To ensure a high standard of food quality. 
2. To ensure a high quality of food presentation. 
3. To adhere to the training requirements as set out by both the college and the School. 
4. To learn new and different skills within all kitchen departments. 
5. To gain experience within all parts of the school foundation units to include the Prep school and Kings High School for Girls. 
6. To take an active role in the preparation and serving of functions and dinners. 
7. To learn the Understanding of Nutritional Guidelines in Schools and to put these into practice. 
8. To ensure that the kitchen is cleaned and maintained to high standards as determined by Food Safety Legislation. 
9. To be an active part in the whole team and participate in the holiday time food production and service. 
10. To ensure that food safety documents are being recorded correctly. 
11. To follow the guidance of the Head or Sous Chef and assist them in menu compilation for core dining and functions. 
12. To notify line manager on health and safety issues. 
13. To notify line manager on equipment repair and maintenance. 
14. To control and recycle wastage. 
15. To assist with functions and conferences when required to do so. 
16. To undertake training as and when required to do so. 
17. To ensure that HACCP procedures are being met. 

Other:

1. Any reasonable request made by the Head Chef or Senior Catering Manager. 
2. Attend internal and external meetings or training courses as required 
 

Where you'll work

WARWICK SCHOOL
MYTON ROAD
WARWICK
CV34 6PP

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

SOLIHULL COLLEGE AND UNIVERSITY CENTRE

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, this qualification will be delivered at the workplace supported by theory skills days, delivered by a specialist at Solihull College and University Centre.

Level 3 food hygiene

Level 2 allergen training

Requirements

Essential qualifications

GCSE in:

  • English (grade 4 or above)
  • Maths (grade 4 or above)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • IT skills
  • Understand food hygiene
  • understand health & safety
  • Learn to cook fresh meals

About this employer

We are a group of independent schools in Warwickshire, the Myton Road campus is responsible for producing over 3,000 meals per day across 3 separate kitchens. Alongside our core dining we also operate a busy internal and external events calendar ranging from small intermate dinners to large scale banquets.

https://www.warwickschool.org/warwick-independent-schools-foundation (opens in new tab)

After this apprenticeship

To be a qualified chef (NVQ level 2 Equivalent in Professional cookery) You will have gained valuable experience in a professional multi-site catering establishment.

Ask a question

The contact for this apprenticeship is:

SOLIHULL COLLEGE AND UNIVERSITY CENTRE

Bryan Anderson

apprenticeships@solihull.ac.uk

01216787181

The reference code for this apprenticeship is VAC1000347290.

Apply now

Closes on Monday 24 November 2025

Sign in with your GOV.UK One Login to apply.

After signing in, you’ll apply for this apprenticeship on the company's website.