Apprentice Commis Chef
Moon and Sixpence
BANBURY (OX17 1HW)
Closes in 20 days (Monday 24 November 2025 at 11:59pm)
Posted on 3 November 2025
Contents
Summary
A fantastic opportunity to grow and develop in a unique independent restaurant where our customers always come first. The opportunity to develop skills in all areas of the kitchen.
- Wage
-
£14,722.50 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
-
5 days out 7 with a mix of weekdays and weekend working. Hours of work vary but split shifts may be required
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:
- To ensure a high standard of food quality
- To ensure a high quality of food presentation
- To adhere to the training requirements as set out by both the college and the Restaurant
- To learn new and different skills within the kitchen
- To take an active role in the preparation and service of a range of different dishes
- To ensure that the kitchen is cleaned and maintained to high standards as determined by Food Safety Legislation
- To ensure that food safety documents are being recorded correctly
- To follow the guidance of the Head or Sous Chef and assist them in menu compilation
- To notify the chef/proprietor of any health and safety issues
- To notify the chef/proprietor on equipment repair and maintenance
- To control and recycle wastage
- To undertake training as and when required to do so
- To ensure that HACCP and Allergen procedures are being met
- Follow any reasonable request made by the chef/proprietor or senior chef
Where you'll work
AT THE MOON AND SIXPENCE
MAIN STREET
HANWELL
BANBURY
OX17 1HW
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 Level 2 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 2 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
- Communication skills
- Attention to detail
- Organisation skills
- Customer care skills
- Problem solving skills
- Presentation skills
- Administrative skills
- Number skills
- Team working
- Creative
- Initiative
- Patience
- Physical fitness
About this employer
The Moon & Sixpence: Home Of Hylton Bradley’s Cuisine. Situated on the outskirts of Banbury in the beautiful North Oxfordshire village of Hanwell, The Moon & Sixpence pub & restaurant is a very popular destination. Run by chef Hylton Bradley, the pub’s highly trained brigade of cooks and equally well trained waiting staff work together to give customers a meal experience second to none.
After this apprenticeship
- Full time role within the business for the right candidate
Ask a question
The contact for this apprenticeship is:
SOLIHULL COLLEGE AND UNIVERSITY CENTRE
Bryan Anderson
bryan.anderson@solihull.ac.uk
0121 6787181
The reference code for this apprenticeship is VAC1000348846.
Apply now
Closes in 20 days (Monday 24 November 2025 at 11:59pm)
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