Chef Apprentice
THE GEORGE AT BRAILES LTD
BANBURY (OX15 5HN)
Closes in 31 days (Friday 21 August 2026 at 11:59pm)
Posted on 20 July 2026
Contents
Summary
Start your career as a Commis Chef at The George in Brailes—gain hands-on kitchen experience, learn from expert chefs, and build essential skills in a supportive, professional environment while earning as you train.
- Wage
-
£14,560 to £23,132.20, depending on your age
National Minimum Wage
Minimum wage rates (opens in new tab)
All staff receive a share of any tips
- Training course
- Commis chef (level 2)
- Hours
-
35 hours including weekends and bank holidays.
35 hours a week
- Start date
-
Friday 28 August 2026
- Duration
-
1 year 2 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
- Preparing basic ingredients (washing, peeling, chopping vegetables, trimming meat, preparing sauces)
- Assisting senior chefs (Chef de Partie, Sous Chef) with food preparation and cooking
- Cooking simple dishes or components of dishes under supervision
- Ensuring food is prepared to the required quality and presentation standards
- Keeping workstations clean, organised, and hygienic at all times
- Following food safety and hygiene regulations (e.g. HACCP procedures)
- Receiving and storing deliveries correctly (checking quality, stock rotation/FIFO)
- Helping with mise en place for busy service periods
- Plating and garnishing dishes according to the pub’s style
- Maintaining kitchen equipment and reporting any faults
- Managing time efficiently during busy service to meet demand
- Assisting with stock control and informing senior staff of shortages
- Supporting other sections of the kitchen when needed
- Learning new cooking techniques and menu items
- Working as part of a team to ensure smooth kitchen operations
Where you'll work
HIGH STREET
LOWER BRAILES
BANBURY
OX15 5HN
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SOLIHULL COLLEGE AND UNIVERSITY CENTRE
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
- This program is delivered mostly in the workplace, allowing you to build the skills needed by your employer
- Skills days in College are offered to help you develop your theory and also to target specialist skills
Requirements
Desirable qualifications
GCSE in:
- English (grade 4 or above)
- Maths (grade 4 or above)
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
- Customer care skills
- Problem solving skills
- Presentation skills
- Administrative skills
- Team working
- Creative
- Initiative
- Patience
- Physical fitness
About this employer
The George is a lovely gastro pub tucked away just a few miles from Banbury and Shipston in the idyllic village of Brailes.
Our kitchen is headed up by our Head Chef Chris Coates who has a long history of fresh food around the area.
We pride ourselves on using some of the best local ingredients including Shuckburgh venison, forged wild garlic and berries even a few local growers who deal in organic and small batch growing.
We change our menus seasonally and have daily specials that are constantly changing to allow us to use the best ingredients that we have to offer.
http://www.thegeorgeatbrailes.co.uk (opens in new tab)
Company benefits
Food on Shift, Staff Discount at any of our pubs.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Full time role within the business.
Ask a question
The contact for this apprenticeship is:
SOLIHULL COLLEGE AND UNIVERSITY CENTRE
Bryan Anderson
bryan.anderson@solihull.ac.uk
01216787181
The reference code for this apprenticeship is VAC2000043655.
Apply now
Closes in 31 days (Friday 21 August 2026 at 11:59pm)