Apprentice Commis Chef
Main Street Kitchen
Frodsham (WA6 7AR)
Closes in 13 days (Wednesday 28 October 2026 at 11:59pm)
Posted on 14 October 2026
Contents
Summary
Passionate about cooking? Join our friendly, owner-managed restaurant in Frodsham and train as a Commis Chef. Work alongside our experienced Head Chef, learning professional cookery skills while gaining a nationally recognised apprenticeship qualification.
- Wage
-
£12,480 to £19,827.60, depending on your age
National Minimum Wage
- Training course
- Commis chef (level 2)
- Hours
-
Your working week will be Wednesday to Saturday and you will be completing day and evening shifts. Working hours are to be confirmed.
30 hours a week
- Start date
-
Wednesday 11 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
As a Commis Chef Apprentice at Main Street Kitchen, you will join a close-knit kitchen team, working under the guidance of our Head Chef and owners to learn all aspects of professional kitchen operations.
Key Responsibilities
- Prepare and cook ingredients to specification.
- Support lunch, dinner and special event service.
- Learn a variety of food preparation and cooking techniques.
- Maintain high standards of food quality and presentation.
- Follow food hygiene, food safety and health & safety procedures.
- Receive, check and store deliveries correctly.
- Assist with stock rotation and waste reduction.
- Keep the kitchen clean, organised and efficient.
- Work collaboratively with kitchen and front-of-house teams.
- Complete apprenticeship training and coursework.
What You'll Learn
- Professional food preparation and cookery skills.
- Kitchen organisation and workflow.
- Food safety and allergen management.
- Stock control and waste reduction.
- Working effectively during busy service periods.
- Teamwork and communication in a professional kitchen environment.
Where you'll work
86 Main Street
Frodsham
WA6 7AR
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
CHESHIRE COLLEGE - SOUTH & WEST
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
In-house training plus the candidate will follow a Level 2 Apprenticeship programme and study towards a Level 2 Commis Chef. This training will be structured and delivered by Cheshire College – South & West. If the candidate does not hold GCSE grades A-C (9-4) or equivalent, they will be required to complete a Level 2 Functional Skill in the relevant subject.
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
- Team working
- Passion for food and cooking
- Positive Attitude
- Reliable
- Punctual
- Committed
Other requirements
Previous kitchen or hospitality experience would be desirable.
About this employer
Main Street Kitchen is an independent, Italian-inspired restaurant located in the market town of Frodsham. We are passionate about serving high-quality, seasonal dishes made with fresh ingredients. Combining genuine hospitality with great food, we create memorable dining experiences in a welcoming and relaxed setting. We offer a supportive environment where team members can develop their skills and build rewarding careers in hospitality.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Successful completion of the apprenticeship may lead to a permanent Commis Chef position and further career development opportunities within the business.
Ask a question
The contact for this apprenticeship is:
CHESHIRE COLLEGE - SOUTH & WEST
Becky Smythe
becky.smythe@ccsw.ac.uk
The reference code for this apprenticeship is VAC2000059131.
Apply now
Closes in 13 days (Wednesday 28 October 2026 at 11:59pm)