Apprentice Commis Chef

GREEN AND FORTUNE LIMITED

LONDON (N1 9AG)

Closes in 15 days (Sunday 1 March 2026 at 11:59pm)

Posted on 11 February 2026

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Summary

This apprenticeship involves training as a commis chef with Umbrella Training whilst working for Green and Fortune Ltd

It will give you the chance to start you career as a professional chef while working for one of the best catering businesses around!

Wage

£16,640 a year

Check minimum wage rates (opens in new tab)

  • Company Sick Pay (T&C)
  • Loyalty bonuses in line with the length of service.

Training course
Commis chef (level 2)
Hours
Monday to Friday. Earliest start is 7.00am and latest finish will be 6.00pm. 35-40 hours per week.

40 hours 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

  • Prep ingredients, equipment and workstations across all kitchen sections, ensuring all assigned food items are ready in advance of service and meet required safety standards of quality, freshness and quantity
  • Measure, portion and prepare ingredients accurately to recipe managers guidance
  • Assist wih receiving and rotating deliveried in line with FIFO procedures, maintaining cleanliness and organisation of all assigned areas including refrigerators, freezers and prep spaces
  • Report any malfuntioning equipment or maintenance needs to senior chefs
  • Assist during service by producing food to specification, recipe and presentation standards
  • Monitor freshness and suitability of ingredients used, ensuring correct storage and handling throughout service
  • Communicate prompty with senior chefs about any operational issues, shortages or delays
  • Help ensure the smooth running of the section, including stepping in during a demi chef de partie's absence when required
  • Apply strict portion control to minimise waste and maintain cost control standards
  • Maintain high levels of hygiene, cleanliness and organisation during busy periods

Where you'll work

KINGS PLACE
90 YORK WAY
ISLINGTON
LONDON
N1 9AG

Training

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

Training provider

UMBRELLA TRAINING AND EMPLOYMENT SOLUTIONS LIMITED

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

  • Training takes place at your work with one of Umbrella Trainings Skills coaches, or online via teams call
  • Training is once per month

Requirements

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

Skills

  • Attention to detail
  • Organisation skills
  • Team working
  • Physical fitness
  • Basic knife skills
  • Basic awareness of food safety

About this employer

From independent restaurants and bars to cafes in cultural or historic venues, our craft and passion develop go-to destinations. We apply high-street thinking to commercial retail spaces with a bespoke approach to every opportunity. Green & Fortune collaborate with our partners to make one-of-a-kind locations.

https://greenandfortune.co.uk/restaurants-bars-cafes/ (opens in new tab)

Company benefits

  • Life Insurance (2 x annual salary)
  • AvivaDigiCare+ Take control of your health and wellbeing
  • 50% discount in our restaurant and 25% off at our cafes
  • Holidays increasing with length of service

After this apprenticeship

Progress onto a level 3 chef de partie qualification.

Ask a question

The contact for this apprenticeship is:

UMBRELLA TRAINING AND EMPLOYMENT SOLUTIONS LIMITED

The reference code for this apprenticeship is VAC2000014038.

Apply now

Closes in 15 days (Sunday 1 March 2026 at 11:59pm)