Apprentice Commis Chef
STOURPORT MANOR HOTEL LIMITED
STOURPORT ON SEVERN (DY13 9JA)
Closes in 15 days (Friday 5 December 2025 at 11:59pm)
Posted on 19 November 2025
Contents
Summary
Our Commis Chef Apprenticeship gives you the chance to start a professional career in hospitality while gaining real experience in a busy kitchen. You’ll work with our skilled chefs to learn core cooking skills, food preparation, hygiene standards, and menu support, building confidence and a strong foundation for your future.
- Wage
-
£15,704 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
-
Weekdays + Weekends. 2pm - 10pm. Shifts TBC.
40 hours a week
- Start date
-
Saturday 6 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
- Assist with basic food preparation, including chopping, portioning, and preparing ingredients.
- Support chefs during service by following instructions and maintaining high kitchen standards.
- Keep the kitchen clean, organised, and compliant with food hygiene and safety guidelines.
Where you'll work
35 HARTLEBURY ROAD
STOURPORT ON SEVERN
DY13 9JA
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
HEART OF WORCESTERSHIRE 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
Training will be mainly work-based with a day release once a week at Heart of Worcestershire college's Worcester Campus.
Requirements
Essential qualifications
GCSE in:
- English (grade 2)
- Maths (grade 2)
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
- Presentation skills
- Team working
- Creative
Other requirements
- The role involves working in a fast-paced kitchen environment, especially during busy service times. - You must be comfortable with early mornings, evenings, weekends, and bank holidays as part of a rotating schedule. - Food hygiene, safety, and following instructions carefully are essential for success in this role.
About this employer
Stourport Manor Hotel is a welcoming and historic hotel set in the Worcestershire countryside, offering quality accommodation, dining, and leisure facilities. We provide a warm and friendly environment for guests, with a strong focus on excellent customer service and creating memorable experiences. We host a wide range of events including weddings, conferences, à la carte dining, buffets, BBQs, and private functions, providing a versatile and dynamic setting for both guests and staff.
After this apprenticeship
Commis Chef progressing to Junior Chef de Partie (or Chef de Partie, depending on experience gained) once core skills, confidence, and practical kitchen experience are achieved, taking on responsibility for running a section, preparing dishes to a high standard, and supporting the wider kitchen team during service.
Ask a question
The contact for this apprenticeship is:
HEART OF WORCESTERSHIRE COLLEGE
The reference code for this apprenticeship is VAC2000001374.
Apply now
Closes in 15 days (Friday 5 December 2025 at 11:59pm)
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