Chef Commis Apprentice

HORWOOD HOUSE HOTEL LIMITED

Buckinghamshire (MK17 0PH)

Closes in 11 days (Friday 20 February 2026 at 11:59pm)

Posted on 6 February 2026

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Summary

A Commis Chef apprenticeship is a hands‑on training role where you learn essential kitchen skills, support chefs with food preparation, and develop confidence in cooking techniques. You’ll work as part of a busy kitchen team while gaining a recognised qualification and building the foundations for a career in professional cookery.

• Wage:

  £19,000 a year

  Check minimum wage rates (opens in new tab)

  Annual Salary

• Training course: Commis chef (level 2)
• Hours: Shifts to be discussed at interview.

  37 hours a week

• Start date:

  Monday 23 February 2026

• Duration:

  1 year 3 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

• Participates in and supervises the preparation and cooking of food in accordance with established recipe cards and methods
• Has the desire to be trained to cover other sections of the kitchen as decided by the Head Chef
• Ensures all dishes are correctly garnished before being sent to relevant outlets
• Ensures that all dishes are prepared in a timely manner as befits the restaurant, given timed goals and constraints
• Taste all dishes to ensure correct taste
• To ensure that wastage is kept to a minimum and preventative measures that incur wastage are fully understood
• Ensures portion control policy/standard plating instructions are adhered to
• Achieves on-job training targets as appropriate
• Ensures work area is kept clean, hygienic and organised 
• Ensures that all equipment/utensils in the section are correctly handled and maintained
• Ensures any equipment that is not safe is reported immediately to the Senior Chef on duty
• Ensure mise-en-place and food products are labelled accurately and stored at all times
• Ensures food is correctly prepared by sampling on a regular basis
• Supports kitchen management with the compliance of Fire Regulations, Health and Safety, Food Safety and Hygiene standards
• Complies with Health and Safety Policy
• To deal with guest comments and complaints in a constructive and empathetic manner, ensuring compliance with hotel culture and service recovery strategy, including the reporting and follow-up of all comments and complaints
• The objective is to resolve the complaint prior to departure
• To attend Pulse meetings and pre-brief prior to service
• To ensure clock-in and clock-out of the TNA attendance system daily health & safety
• To ensure that the Company Health & Safety procedures are adhered to and implemented within the department
• To be aware of all legislation that is relevant to your work and ensure that all legal requirements are met including licensing, health & safety at work, COSHH, environmental health, fire precautions, manual handling and any other relevant policies

Company Standards

• To be dressed in a smart and professional manner in conjunction with the quality standards stated in your handbook
• To support all initiatives appropriate to the role and in line with hotel initiatives

Where you'll work

Mursley Road
Little Horwood
Milton Keynes
Buckinghamshire
MK17 0PH

Training

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

Training provider

MILTON KEYNES 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

Attendance at Milton Keynes College Support from the employer for your learning, development and personal growth

Requirements

Essential qualifications

“GCSE” in:

• “Maths” (grade 9-4)
• “English” (grade 9-4)

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

Skills

• Knife skills
• Food prep
• Basic cooking
• Time management
• Detail focus
• Follow instructions
• Food safety
• Teamwork
• Communication
• Organisation
• Work under pressure
• Willing to learn
• Adaptability
• Multitasking
• Plating basics
• Stock rotation
• Physical stamina

Other requirements

The hotel is not near public transport, so you must be able to travel to and from work, and once a week to MK College (Bletchley). Meals on duty are provided.

About this employer

Horwood House Hotel is a luxury country house hotel set within a historic Grade II listed Arts and Crafts manor in the Buckinghamshire countryside. Dating back to the 18th century and redesigned in 1911 by renowned architects Blow and Billerey, the house has been carefully restored through a £6 million renovation that preserves its architectural character, botanical heritage, and beautifully landscaped gardens. Alongside a sensitively designed contemporary extension, Horwood House offers stylish accommodation, seasonal dining inspired by local produce, and elegant interiors that balance modern comfort with deep-rooted heritage. Today, it is a versatile destination for relaxing stays, weddings, conferences, spa breaks, and special celebrations.

After this apprenticeship

A permanent position may be on offer upon successful completion of the apprenticeship.

Ask a question

The contact for this apprenticeship is:

MILTON KEYNES COLLEGE

The reference code for this apprenticeship is VAC2000013534.

Apply now

Closes in 11 days (Friday 20 February 2026 at 11:59pm)