Commis Chef Apprentice
The Tichborne Arms
ALRESFORD (SO24 0NA)
Closes in 13 days (Friday 30 January 2026 at 11:59pm)
Posted on 16 January 2026
Contents
Summary
Kick-start your chef career as a Commis Chef Apprentice at the Tichborne Arms. Learn all areas of the kitchen, preparing and cooking dishes to high standards while following food safety and hygiene rules. Work with experienced chefs, attend college day release, and progress towards Chef de Partie.
- Wage
-
£14,918.80 to £24,126.96, depending on your age
National Minimum Wage
- Training course
- Commis chef (level 2)
- Hours
-
You will work shifts across Monday to Sunday with days off factored into your working schedule.
38 hours a week
- Start date
-
Sunday 1 March 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
- Prepare and cook food to recipe cards and kitchen standards
- Support senior chefs across all kitchen sections
- Maintain high standards of food hygiene, health and safety
- Assist with menu preparation, stock checks and food storage
- Help control portion sizes, quality and food waste
- Keep the kitchen clean, organised and safe at all times
- Receive and store deliveries correctly
- Work as part of a busy, positive kitchen team
- Learn new skills through hands-on training and college day release
Where you'll work
THE TICHBORNE ARMS
TICHBORNE
ALRESFORD
SO24 0NA
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SOUTH HAMPSHIRE COLLEGE GROUP
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
You will train both on-the-job and off-the-job. The training provider you'll attend will be Southampton College.
Training will include:
- Learn on the job under the supervision of experienced chefs
- Rotate through all kitchen sections to build core skills
- Attend college on a day-release basis to support practical learning
- Complete off-the-job training activities and assessments
- Build a portfolio of evidence to show skills and progress
- Receive regular support and reviews from a Professional Trainer
- Prepare for and complete an end-point assessment at the end of the apprenticeship
More training information
- Southampton College has been providing career‑focused education and training for over 70 years. We specialise in technical and professional courses that best prepare you for your future, whether you want to go to university, gain an apprenticeship or progress straight into full‑time work
- Brand new Centres of Excellence are being developed at the College, creating state-of-the-art facilities with cutting-edge resources that are unrivalled in the region. These exceptional learning environments alongside industry expert lecturers will significantly enhance your learning and future progression and career opportunities
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
- Attention to detail
- Team working
- Patience
- Basic cooking skills
- Food hygiene knowledge
- Willingness to learn
- Can drive with access to car
- Positive attitude
Other requirements
Able to travel to travel to The Tichborne Arms for each shift.
About this employer
In the quaint village of Tichborne, nestled amongst chocolate box thatched cottages and rolling Hampshire countryside, you'll find The Tichborne Arms. A fun, friendly and relaxed country freehouse and gardens. Open 7 days a week.
https://www.tichbornearms.com/ (opens in new tab)
Company benefits
- Hands-on training with experienced chefs
- Clear progression opportunities
- Support from a dedicated Professional Trainer
- Build a long-term career at the Tichborne Arms
After this apprenticeship
- To become an established, permanent member of the team progressing into a professional cook
Ask a question
The contact for this apprenticeship is:
SOUTH HAMPSHIRE COLLEGE GROUP
The reference code for this apprenticeship is VAC2000009293.
Apply now
Closes in 13 days (Friday 30 January 2026 at 11:59pm)