Apprentice Pastry Chef
Macdonald Bath Spa Hotel
Bath (BA2 6NS)
Closes in 11 days (Monday 15 December 2025 at 11:59pm)
Posted on 28 November 2025
Contents
Summary
Kick-start your career as a Pastry Chef in our prestigious two rosette kitchen at The Bath Spa Hotel. Learn advanced pastry techniques, work with premium ingredients, and create exceptional desserts alongside award-winning chefs in a luxury, supportive environment.
- Wage
-
£16,640 a year
Check minimum wage rates (opens in new tab)
Apprentices aged 16 to 18 years old will be paid £8 per hour.
Apprentices aged 18 to 21 years old will be paid £10 per hour.
Apprentices aged over 21 years old will be paid £12.21 per hour. - Training course
- Commis chef (level 2)
- Hours
-
You will be required to work 40 hours per week, days and times will be discussed at the interview.
40 hours a week
- Start date
-
Monday 12 January 2026
- Duration
-
1 year
- 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
Duties will include:
- Preparing, baking, and finishing a variety of pastries, breads, desserts, and afternoon tea items under the guidance of our senior pastry chefs.
- Learning and practising key culinary skills such as weighing, mixing, piping, decorating, and working with chocolate, sauces, and delicate pastry work.
- Maintaining high standards of cleanliness and organisation in the pastry section, following food safety and hygiene procedures at all times.
- Assisting with menu preparation, contributing creative ideas, and supporting the team during service in a busy two rosette kitchen.
- Receiving ongoing training, mentoring, and feedback to build confidence, develop professional techniques, and progress toward becoming a skilled pastry chef.
Where you'll work
Bath Spa Hotel
Sydney Rd Bathwick
Bath
BA2 6NS
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
BATH 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 be required to attend college one day per week, term time only at our City Centre Campus in Bath.
Requirements
Essential qualifications
GCSE in:
- English (grade Grade G/1 or above)
- Maths (grade Grade G/1 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
- Presentation skills
- Team working
- Creative
- Patience
About this employer
The Bath Spa Hotel is a luxury hospitality organisation
located in the historic city of Bath, renowned for its
elegant Georgian architecture, natural thermal
waters, and vibrant cultural heritage. Set within
beautifully landscaped gardens, the hotel combines
classic charm with modern comfort, offering an
exceptional experience for leisure, business, and spa
guests.
https://www.macdonaldhotels.co.uk/bath (opens in new tab)
Company benefits
You will be paid a portion of the service charge.
After this apprenticeship
On successful completion of the apprenticeship, there may be an opportunity to continue your career at the Bath Spa Hotel.
Ask a question
The contact for this apprenticeship is:
BATH COLLEGE
The reference code for this apprenticeship is VAC2000002816.
Apply now
Closes in 11 days (Monday 15 December 2025 at 11:59pm)
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