Commis Chef Apprentice — Paid Training & Career Growth

Fuller's; Greater London; On-site; GBP 11,000 - 17,000; Full time

Benefits offered by this job

Staff discount

Weekly tips

Hotel stays

Online benefits platform

Healthcare plan

Induction and training

Career growth

Wagestream access

Job summary

Fuller’s is launching a Commis Chef Apprenticeship at The Holly Bush, offering paid training and a clear path to progression in hospitality. You will be mentored by Head Chefs, study one day weekly at a college partner, and work four days in one of our kitchens across the South of England.

This apprenticeship focuses on fresh, seasonal, local produce and developing culinary skills in a fast-paced environment.

Qualifications

• A Commis Chef Apprenticeship at Fuller's is ideal for school leavers, career changers, or anyone starting a chef career.
• You’ll receive training in all aspects of food preparation while gaining insight into lively kitchens across the South of England.
• Working in a Fuller’s Kitchen is exciting and challenging, with a full team to support and mentor you, you’ll develop a passion for fresh, seasonal and local produce.

Responsibilities

• Study 1 day per week at a college partner while being paid.
• Work 4 days a week in one of our selected restaurants or hotels, mentored by Head Chefs.
• Learn all aspects of food preparation and kitchen operations under supervision.
• Develop professional and personal growth within Fuller’s Apprenticeship programme.

Skills

Determination

Drive to succeed

Good communicator

Excellent team player

Enjoy working in fast-paced kitchen

Focused on detail

Passionate about cooking

Reliable & trustworthy

Job description

Fuller’s is launching a Commis Chef Apprenticeship at The Holly Bush, offering paid training and a clear path to progression in hospitality. You will be mentored by Head Chefs, study one day weekly at a college partner, and work four days in one of our kitchens across the South of England.

This apprenticeship focuses on fresh, seasonal, local produce and developing culinary skills in a fast-paced environment.