Commis Chef Apprentice

The Pickled Ploughman

BANBURY (OX17 3NL)

Closes in 23 days (Monday 17 August 2026 at 11:59pm)

Posted on 24 July 2026

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Summary

Are you passionate about food and eager to start or grow a career in hospitality? We’re looking for an enthusiastic apprentice/ commis chef to join our friendly kitchen team.

Wage

£16,640 to £26,436.80, depending on your age

National Minimum Wage

Minimum wage rates (opens in new tab)

TO START, NATIONAL MINIMUM WAGE

Training course
Commis chef (level 2)
Hours
Number of Hours: 35 – 40 HOURS Lunch break length: 1 HOUR Start Time: NO SET TIME’S. SPLIT SHIFTS TO ALLOW FOR ACCEPTABLE WORKING HOURS AND CONDITIONS

40 hours a week

Start date

Tuesday 1 September 2026

Duration

1 year 6 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

  • FOOD PREPERATION
  • ASSISTING SENIOR CHEFS
  • COOKING SIMPLE DISHES UNDER SUPERVISIOR
  • LEARING ABOUT PRESENTATION OF FOOD
  • ASSISITING WITH STOCK CONTROL AND FOOD DELIVERIES
  • MAINTAIN HIGH STANDARDS OF FOOD HYGIENE AND SAFETY
  • KEEP KITCHEN CLEAN, ORGANISED AND EFFICIENT
  • SUPPORT THE REST OF THE TEAM

Where you'll work

AYNHO ROAD
ADDERBURY
BANBURY
OX17 3NL

Training

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

Training provider

ACTIVATE LEARNING

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

Commis Chef Level 2 Apprenticeship

Day release Oxford

Dedicated Performance Coach

Functional Skills Maths and English if applicable to be discussed

12-18 months

Requirements

Essential qualifications

GCSE in:

Maths and English (grade 3-4 (D-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
  • Organisation skills
  • Problem solving skills
  • Presentation skills
  • Administrative skills
  • Logical
  • Team working
  • Creative
  • Initiative
  • Non judgemental
  • Patience
  • Physical fitness

Other requirements

Are you passionate about food and eager to start or grow a career in hospitality? We’re looking for an enthusiastic apprentice/ commis chef to join our friendly kitchen team. Whether you’re just starting out or have some kitchen experience, this is a fantastic opportunity to learn from experienced chefs, develop your skills and building a rewarding career.You will be assisting with food preparation, learning techniques & kitchen operations, maintaining high standards of food hygiene and safety, helping keep the kitchen clean, organised & efficient, supporting the team during busy periods.
Requirements : Genuine passion for food and cooking, positive attitude and willingness to learn, good teamwork and communication skills, reliability, punctuality and strong work ethic, no previous experience required just enthusiasm & commitment

About this employer

For fabulous food, friendly service and quality ales in a traditional pub, The Pickled Ploughman in Adderbury is a great choice. We use fresh local ingredients from the village of Adderbury and the surrounding countryside. Whatever you want, and whatever the season, The Pickled Ploughman is sure to have something to whet your appetite. Our cosy bar is the perfect place to meet family and friends for a pre-dinner drink, or for morning coffee or afternoon tea. With a welcoming log fire on those chilly days — you may find it hard to leave.For a more exclusive dining experience, our private dining room seats up to twenty or more for a reception or celebration. It's perfect for birthdays, anniversaries or just getting your friends together.

What is great local food without friendly service? We are committed to providing a service that is both welcoming and efficient. Our staff want you to enjoy your meal and aim to be as attentive as they can. You can be assured that you will be greeted with a smile, and receive the best service in an easy, relaxed atmosphere.

Located on the B4100 just 4 miles from Banbury and 11 miles from Bicester and within easy reach of Junction-11 on the M40 motorway, the Pickled Ploughman is full of warmth and character, from the welcoming flagged bar to the relaxed dining rooms and beer garden. Our emphasis on quality regional food and drink, together with traditional pub values, offers a superb dining experience to all our guests.

 

 

 

http://pickledploughman.co.uk (opens in new tab)

Company benefits

FOOD ON SHIFT

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

Promotion to the next level

Ask a question

The contact for this apprenticeship is:

ACTIVATE LEARNING

Jenny Hyam

apprenticeships@activateapprenticeships.co.uk

The reference code for this apprenticeship is VAC2000043175.

Apply now

Closes in 23 days (Monday 17 August 2026 at 11:59pm)