Apprentice Commis Chef

Cheshire College - South & West; Overton; Remote; GBP 12,000 - 20,000; Full time

Benefits offered by this job

Apprenticeship training

Job summary

Main Street Kitchen in Frodsham is offering a Commis Chef Apprentice role with hands‑on training under our Head Chef and owners. The program runs for 1 year 6 months and includes a national apprenticeship qualification.

Wage ranges from £12,480 to £19,827.60 depending on age, with shifts Wednesday to Saturday. You will learn professional cookery skills while training on the job and studying towards the apprenticeship framework.

Qualifications

• GCSE Maths (grade 4/C) is required.
• Level 2 Apprenticeship programme with on‑the‑job training.
• Previous kitchen or hospitality experience is desirable.

Responsibilities

• Prepare and cook ingredients to specification.
• Support lunch, dinner and 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.
• Assist with stock rotation and waste reduction.
• Keep the kitchen clean and organised.
• Work with kitchen and front‑of‑house teams.
• Complete apprenticeship training and coursework.

Skills

Passion for food & cooking

Reliable

Punctual

Education

GCSE Maths (grade 4/C)

Level 2 Apprenticeship

Job description

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

Minimum wage rates (opens in new tab)

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

Duration

1 year 6 months

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.

• 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.

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

GCSE in:

• 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

• Passion for food and cooking
• Reliable
• Punctual

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.

Successful completion of the apprenticeship may lead to a permanent Commis Chef position and further career development opportunities within the business.

The contact for this apprenticeship is:

CHESHIRE COLLEGE - SOUTH & WEST

[e-mail]

The reference code for this apprenticeship isVAC2000059131.