Apprentice Chef

ST EDMUND HALL IN THE UNIVERSITY OF OXFORD

OXFORD (OX1 4AR)

Closes in 20 days (Sunday 30 August 2026)

Posted on 10 August 2026

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Summary

St Edmund Hall is seeking an Apprentice Chef to join our friendly and professional kitchen team. This is an exciting opportunity to work across a range of kitchen sections, assist with high-quality meal preparation for students, fellows, staff, and guests, and gain valuable experience in catering for all occasions.

Wage

£28,053 a year

Minimum wage rates (opens in new tab)

We are accredited Real Living Wage employers. Salary increases are implemented annually in January.

Training course
Commis chef (level 2)
Hours
Monday to Sunday, shifts according to the rota and will include evenings and weekends. No split shifts.

40 hours a week

Start date

Monday 14 September 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

  • Assist chefs with the preparation, cooking, and presentation of meals to the required standards.
  • Learn and apply correct techniques for food preparation, storage, and hygiene.
  • Support in maintaining a clean, organised, and safe kitchen environment in accordance with Food Safety and Health & Safety regulations (including COSHH and the correct use of PPE).
  • Be aware of and follow the College’s allergy procedures.
  • Assist with stock rotation, deliveries, and the correct use of ingredients to minimise waste.
  • Participate in the planning and production of menus under the supervision of senior chefs.
  • Learn to use kitchen equipment safely and efficiently.
  • Support catering for formal college events, conferences, and high-volume dining services.
  • Attend college and apprenticeship training sessions as required and complete coursework on time.

Where you'll work

ST. EDMUND HALL
QUEENS LANE
OXFORD
OX1 4AR

Training

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

Training provider

CAPITAL CITY 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

  • The appointee will work towards achieving a Commis Level 2 Hospitality and Catering Apprenticeship at Capital City College, in London.
  • Attendance is one day per week and transport costs will be cover.
  • Mentoring will be provided by experienced in-house chefs.

More training information

Capital City College; led from its hospitality flagship Westminster centre, run this apprenticeship over a 16-month timeframe, with a learning period of 12 months and an end point assessment (EPA) of up to 4 months.

Requirements

Essential qualifications

GCSE in:

  • English (grade 4)
  • Maths (grade 4)

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
  • Presentation skills
  • Team working
  • Creative
  • Patience

About this employer

St Edmund Hall is a historic and welcoming constituent college of the University of Oxford, located in the heart of Oxford. With roots dating back to the 13th century, we combine a rich heritage with a modern, inclusive outlook and a friendly community of students and staff.

https://www.seh.ox.ac.uk/ (opens in new tab)

Company benefits

  • Free meals on duty
  • Subsidised bus pass loan, season ticket loan, cycle scheme
  • Access to an Employee Assistance Programme
  • Discount in some University shops, free entry to other colleges and libraries and the Botanical Gardens.
  • Discounted membership of the University's gym and pool
  • Social events
  • Summer BBQ
  • Christmas lunch
  • Generous holiday entitlement up to 38 days per year

After this apprenticeship

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

Potential to progress to a full-time Commis or Demi Chef role upon successful completion of the apprenticeship dependent on progress and performance.

Ask a question

The contact for this apprenticeship is:

CAPITAL CITY COLLEGE GROUP

recruitment@seh.ox.ac.uk

The reference code for this apprenticeship is VAC2000045960.

Apply now

Closes in 20 days (Sunday 30 August 2026)

After signing in, you’ll apply for this apprenticeship on the company's website.