Commis Chef Apprentice

ROWLANDS CASTLE GOLF CLUB

HANTS (PO9 6AE)

Closes in 21 days (Wednesday 31 December 2025 at 11:59pm)

Posted on 9 December 2025

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Summary

Rowlands Castle Golf Club are looking to recruit a chef apprentice to support the Head Chef and other staff in the kitchen with daily food orders and events that take place at the club.  Candidates will ideally have a little bit of experience of working in a kitchen but will receive full training in order to progress as a chef.

Wage

£20,000 a year

Check minimum wage rates (opens in new tab)

Salary is dependent on previous knowledge and experience but between £20,000-£22,000

Training course
Commis chef (level 2)
Hours
There will be a mix of shifts some day time and some evening.

40 hours a week

Start date

Monday 5 January 2026

Duration

1 year 1 month

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 Head Chef in the kitchen with food preparation
  • Ensure food is served on time and to the highest quality
  • In conjunction with the House Manager & Head Chef ensure that all the staff are familiar with the daily menu including content and explanation
  • To conduct quality and standards checks around the catering area when on duty
  • To ensure clear communication is given to the food service and waiting staff
  • To ensure a high level of service from the food service team at all times
  • To effectively liaise with all members of food service team on a day to day basis
  • To notify of reduced stock levels to ensure adequate supply
  • To provide the House Manager and Head Chef with the relevant information required relating to stock and purchasing
  • To ensure that all day to day amendments in respect of catering are communicated to the relevant staff
  • To work at all times to reduce food waste and ensure compliance with all environmental requirements
  • To wear the correct standard of dress or uniform at all times
  • To ensure that the kitchen and service area is well maintained and that all food hygiene and health and safety requirements are adhered to in these areas
  • To ensure that the statutory regulations pertaining to safety and hygiene operations of the kitchen and ancillary areas are complied with

Where you'll work

LINKS LANE
ROWLANDS CASTLE
HANTS
PO9 6AE

Training

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

Training provider

HAVANT AND SOUTH DOWNS 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 attend South Downs Campus one day per week where they will do their learning for their Commis Chef Level 2 apprenticeship.  This will consist of 4 hours practical in the kitchens and 2 hours theory.  Other learning will also be done in the work place in liaison with the work based trainer.

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4)
  • Maths (grade 4)

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

Skills

  • Communication skills
  • Presentation skills
  • Team working
  • Use own initiative

About this employer

Founded in 1902, Rowlands Castle Golf Club shares its heritage with several esteemed courses such as Sunningdale and Wentworth, all designed by the international course designer Harry Colt.

A gem of a course situated on the fringe of South Downs National Park,  Rowlands Castle Golf Club is an example of a quality and desirable parkland course, extending to 6642 yards from the black tees. The course provides a wonderful, exciting challenge for all levels of golfer. There are a fair proportion of great par 5 holes, several challenging par 4 holes, with some risk and reward shorter holes. This results in a combination of ingredients which make for a memorable and enjoyable golfing experience.

As a members club we take great pride in providing an exceptional membership experience bringing together likeminded people from all walks of life. The club continues to invest in improving our all-round facilities with a stunning clubhouse, bunker renovations and extensive drainage work. These are just a few of the investments that make Rowlands Castle the stand out club in the area.

http://www.rowlandscastlegc.co.uk (opens in new tab)

After this apprenticeship

To progress and develop skills in order to run the kitchen in absence of Head Chef

Ask a question

The contact for this apprenticeship is:

HAVANT AND SOUTH DOWNS COLLEGE

The reference code for this apprenticeship is VAC2000004518.

Apply now

Closes in 21 days (Wednesday 31 December 2025 at 11:59pm)

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