Commis Chef Apprentice
GREENS BAR AND KITCHEN LTD
WINCHESTER (SO23 8RZ)
Closes in 12 days (Wednesday 18 February 2026 at 11:59pm)
Posted on 4 February 2026
Contents
Summary
Start your journey into professional cookery at Green’s Bar and Kitchen. This Level 2 Commis Chef Apprenticeship blends hands-on kitchen experience with college training at South Hampshire College Group. Learn essential chef skills, earn while you learn, and build a pathway to a rewarding hospitality career.
- Wage
-
£14,722.50 to £23,809.50, depending on your age
National Minimum Wage
Check minimum wage rates (opens in new tab)
Your pay will increase with experience and after completing your apprenticeship should you be taken on as a permanent member of staff.
- Training course
- Commis chef (level 2)
- Hours
-
You will work shifts between Monday to Sunday with days off factored into the week. Times to be confirmed.
37 hours 30 minutes a week
- Start date
-
Monday 2 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 dishes to agreed recipes and quality standards
- Support senior chefs during service across multiple kitchen sections
- Maintain excellent food hygiene, health and safety standards
- Assist with food prep, stock rotation and deliveries
- Help minimise waste and maintain portion control
- Keep the kitchen clean, organised and safe
- Work as part of a close-knit, fast-paced kitchen team
Where you'll work
4 JEWRY STREET
WINCHESTER
SO23 8RZ
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
- Study the Level 2 Commis Chef Apprenticeship with South Hampshire College Group
- Attend college on a day-release basis
- Learn on the job with guidance from experienced chefs
- Complete off-the-job training, assessments and a work-based portfolio
- Receive regular support from a dedicated apprenticeship trainer
- Complete an end-point assessment to achieve your qualification
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 / C)
- Maths (grade 4 / C)
Other in:
- English (grade Pass)
- Maths (grade Level 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
- Problem solving skills
- Presentation skills
- Team working
- Creative
- Initiative
- Genuine interest in food
- Strong work ethic
Other requirements
Ensure you can commute to Winchester City Centre.
About this employer
Greens Bar & Kitchen, a home from home in the heart of Winchester.
We offer dishes created and cooked with care, using the best, locally-sourced ingredients.
From easy going brunch to hearty mains, each dish is thoughtfully prepared by our skilled chefs.
Whether you’re a fan of classic favourites or eager to try something new, our menu aims to please.
After this apprenticeship
Successful completion of the apprenticeship can lead to progression within the kitchen, including roles such as Commis Chef or Chef de Partie, and a long-term career in hospitality.
Ask a question
The contact for this apprenticeship is:
SOUTH HAMPSHIRE COLLEGE GROUP
The reference code for this apprenticeship is VAC2000013059.
Apply now
Closes in 12 days (Wednesday 18 February 2026 at 11:59pm)