Commis Chef Apprenticeship

The Bath Arms

CHEDDAR (BS27 3AA)

Closes in 20 days (Thursday 21 May 2026 at 11:59pm)

Posted on 30 April 2026

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Summary

A commis chef apprenticeship at The Bath Arms offers hands‑on experience in a vibrant Cheddar gastropub, preparing fresh, seasonal dishes across varied menus. You’ll develop core kitchen skills, support senior chefs, and grow in a friendly, quality‑driven culinary team.

• Wage:

  £12,480 for your first year, then could increase depending on your age

  National Minimum Wage rate for apprentices

  Check minimum wage rates (opens in new tab)

  Share of gratuities

• Training course: Commis chef (level 2)
• Hours: Shifts will be worked over 7 days and will be consist of the following: 10am-3pm/5pm-9pm split shift. 10am-3pm morning shift 5pm-9pm dinner shift

  30 hours a week

• Start date:

  Monday 22 June 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, cook, and present dishes to a high standard
  Support and guide junior team members and commis chefs
• Ensure consistency, quality, and portion control in all dishes
• Maintain cleanliness and organisation of your section
• Monitor stock levels and assist with ordering and stock rotation
• Minimise food waste and follow cost control procedures
• Ensure compliance with food safety, hygiene, and health & safety regulations
• Assist in developing and updating menu items where required
• Work efficiently during busy service periods to meet demand
• Report any issues or equipment faults to senior chefs
• Work efficiently during busy service periods to meet demand
• Attend training sessions and complete apprenticeship coursework

Where you'll work

BATH STREET
CHEDDAR
BS27 3AA

Training

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

Training provider

UNIVERSITY CENTRE SOMERSET 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

Training will take place one day a week at Strode College in Street. 

Requirements

Desirable qualifications

GCSE in:

• English (grade 4/C)
• Maths (grade 4/C)

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
• Problem solving skills
• Presentation skills
• Team working
• Creative
• Initiative
• Physical fitness
• Passion for cooking

Other requirements

This vacancy may close as soon as suitable candidates are found. However, we welcome applications from school-leavers as we will be happy to delay the start of this apprenticeship for ideal candidates. There will be an opportunity for the apprentices to gain experience in our other locations, which are The Congresbury Arms, Jai Dee in Cheddar, and The Village Bakery & Cafe in Cheddar. 

About this employer

The Bath Arms is located in the heart of Cheddar and just a short walk away from the world-famous Cheddar Gorge and caves. Lunch and dinner are served at the times below and we offer exceptional & comfortable accommodation in our beautiful en-suite bedrooms.

https://www.batharms.com/ (opens in new tab)

Company benefits

50% off food and drink.

After this apprenticeship

There will be an opportunity to stay on with us and progress in the team.  

Ask a question

The contact for this apprenticeship is:

UNIVERSITY CENTRE SOMERSET COLLEGE GROUP

business@ucscollegegroup.ac.uk

The reference code for this apprenticeship is VAC2000023736.

Apply now

Closes in 20 days (Thursday 21 May 2026 at 11:59pm)