Apprentice Commis Chef

Cheshire College - South & West; Nantwich; Remote; GBP 13,000 - 16,000; Full time

Job summary

The Railway Hotel in Nantwich is offering a Commis Chef apprentice position, working on the main menu and monthly specials under a Head Chef. You will learn hands-on in a busy kitchen and gain a Level 2 apprenticeship.

This 1-year apprenticeship starts at £14,560 in the first year, with the potential for increases based on age and progress. You’ll work 35 hours a week, including evenings, weekends and bank holidays, and spend most time on‑the‑job learning.

Qualifications

• GCSEs or equivalent are required.
• Apprenticeship may be adjusted based on prior knowledge.

Responsibilities

• Assist in preparing fresh ingredients and learn to cook dishes from the main menu.
• Develop skills in food safety, allergen awareness and kitchen procedures.
• Learn portion control, presentation and stock rotation under supervision.

Skills

Reliable

Willing to learn

Education

GCSEs

Job description

Join our kitchen team as a commis chef apprentice gaining hands-on
experience in fresh food preparation, cooking, sauces and specials whilst developing your skills and working towards your level 2 qualification.

Wage

£14,560 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Minimum wage rates (opens in new tab)

Hours Monday to Sunday, including evenings, weekends and bank holidays as required.

35 hours a week

Duration

1 year

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 the Railway Hotel, you will work alongside our experienced Head Chef and kitchen team gaining hands‑on experience across all areas of a busy professional kitchen.

You will learn to prepare fresh ingredients, make sauces and dressings, prepare and cook dishes from our main menu and monthly specials menus, and develop a range of professional cooking techniques. You will also gain experience with portion control, presentation, stock rotation and storage.

You will be involved in preparing food for daily service, functions and busy periods, working as part of a team to maintain high standards of food quality, hygiene and presentation.

Alongside practical kitchen experience, you will develop your knowledge of food safety, allergen awareness, health and safety and professional kitchen procedures. You will be supported by experienced chefs while completing your Level 2 apprenticeship.

This role would suit someone who is passionate about food, keen to learn and interested in building a long‑term career in the hospitality and catering industry.

Where you'll work

THE RAILWAY PUB
PILLORY STREET
NANTWICH
CW5 5SS

Training

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

• 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.
• 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.
• 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.
• 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.
• 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.

The apprentice will receive practical training from experienced chefs alongside college‑based apprenticeship training. Training will include food preparation, cooking techniques, knife skills, food safety, allergen awareness, stock rotation, storage, portion control and kitchen health & safety.

The number of days in college will be confirmed by South Cheshire College.

Requirements

GCSE in:

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

• Reliable
• Willing to learn

Other requirements

The role involves working in a busy professional kitchen and will require some evening, weekend and bank holiday shifts.

The apprentice will spend periods of time standing and may be required to lift and carry kitchen equipment and supplies.

Good personal hygiene and adherence to food safety procedures are essential.

About this employer

The Railway Hotel is a busy pub and restaurant with a strong focus on fresh, quality food, great customer service and a welcoming atmosphere. Our team works together in a fast‑paced environment, providing an excellent opportunity to develop skills and build a career within the hospitality industry.

On successful completion of the apprenticeship, there may be opportunities for continued employment and progression within the kitchen team. The apprentice can develop their skills and progress toward more senior chef roles and further qualifications.

The contact for this apprenticeship is:

CHESHIRE COLLEGE SOUTH AND WEST

[e-mail]

The reference code for this apprenticeship isVAC2000055272.