APPRENTICE COMMIS CHEF
The Swan Inn
WORCESTER (WR8 0EA)
Closes in 17 days (Tuesday 27 October 2026 at 11:59pm)
Posted on 9 October 2026
Contents
Summary
Love food and all things 'pubby'? Interested in learning the skills required to be a chef?
Learn on the job at our brilliant family-owned gastro pub in Hanley Swan. You will have the opportunity to work in all areas of the kitchen, with support and guidance from qualified chefs.
- Wage
-
£19,968 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Commis chef (level 2)
- Hours
-
Monday - Friday: 9:45am to 9:30pm (2-hour break - unpaid)
Saturday: 9:45am to 9:30pm (20-minute break unpaid)
Sunday: 9:45am to 6pm (20-minute break unpaid)
Work 4 days with your 5th day being at college.
48 hours a week
- Start date
-
Wednesday 4 November 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
- To prepare a variety of fresh ingredients for use in dishes throughout service
- To use a variety of cooking techniques
- To assist the chefs during service, with the view to progress to running your own section during service under supervision
- To assist in the cleaning of the kitchen both at the end of the day and deep cleans throughout the week
Where you'll work
WORCESTER ROAD
HANLEY SWAN
WORCESTER
WR8 0EA
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
HEART OF WORCESTERSHIRE COLLEGE
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.
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
- Attention to detail
- Organisation skills
- Team working
- Initiative
Other requirements
We are a very busy gastro pub, on some nights we can do over 100 covers, so you will need to be able to work at speed and remain calm under pressure.
A career as a chef is very intense with unsociable hours, long periods of time on your feet and a high-pressure environment. You will need to be sure you are able to commit to the role long term.
Being a chef is also incredibly rewarding; there is a real sense of camaraderie within the team, and you will be supported every step of the way. You will be able to have creative input on our menus, learn new skills and serve incredible food that you can be proud of.
About this employer
We are a gorgeous village gastro-pub in the picturesque village of Hanley Swan just outside of Malvern. A family run business since 2014, we have turned The Swan into one of the best pubs in Worcestershire! We are passionate about all things ‘pubby’ – a cosy bar, roaring fires, a spectacular garden and show stopping food. We received Highly Commended in the Visit Worcestershire Tourism Awards 2024/25 for Pub of the Year, and we are looking forward to achieving more accolades as we drive the business forward.
WEBSITE: WWW.THEHANLEYSWANINN.COM
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Once your apprenticeship is completed you will be able to work as a qualified commis chef. From there you would be able gain experience, increase your knowledge and progress your skills which could lead on to a role as chef de partie.
Ask a question
The contact for this apprenticeship is:
HEART OF WORCESTERSHIRE COLLEGE
The reference code for this apprenticeship is VAC2000058412.
Apply now
Closes in 17 days (Tuesday 27 October 2026 at 11:59pm)