Summary Would you like the opportunity to work for a Michelin-starred restaurant within a privately owned Hotel? The Queensberry Hotel and Olive Tree Restaurant have an excellent opportunity for a keen and enthusiastic lover of food, to join a passionate team serving the highest-level food. If this is of interest to you, then apply today! Wage £15,704 to £25,396.80, depending on your age National Minimum Wage Check minimum wage rates (opens in new tab) Training course Commis chef (level 2) Hours Accommodate open times: Tuesday to Thursday - 06:30 - 21:00 and Friday to Sunday - 12:30- 13:30 pm, 18:30 - 21:00 Shift patterns will vary. 40 hours a week Start date Sunday 1 February 2026 Duration 1 year 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 an apprentice chef, you will be trained through different sections of the kitchen, working on either the larder or pastry section. You will learn how to prepare, cook, and serve the dishes you make to our guests. Alongside our experienced team to help you know the details needed for our restaurant. You will be expected to work in the below areas: Room service - Preparing and cooking room service menu dishes as per our standards Restaurant - Preparing, cooking and serving menu dishes. Such as the Raw Orkney scallop, granny smith apple, wasabi, and dill along with others Where you'll work THE QUEENSBERRY HOTEL RUSSELL STREET BATH BA1 2QF Training Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills. Training provider PERFORMANCE LEARNING GROUP LTD 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 All of your training will be completed within the workplace You will be working towards the Level 2 Commis Chef apprenticeship. You will have the opportunity to work towards your Functional Skills in maths and English if you do not have the GCSEs or equivalent Requirements Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know. Skills Communication skills Attention to detail Presentation skills Team working Positive attitude Creative approach to work About this employer Privately owned hotel and restaurant, with a focus on high-quality experience for our guests. Hotel: 4 red stars with AA guide Restaurant: 1 Michelin star and 3 rosettes See the website for more details https://olivetreebath.co.uk/ (opens in new tab) After this apprenticeship A natural progression route would be a Level 3 Apprenticeship, options are Senior Production Chef, Chef De partie or Hospitality Supervisor, depending on the chosen job path and if the current job role supports the learning Ask a question The contact for this apprenticeship is: PERFORMANCE LEARNING GROUP LTD The reference code for this apprenticeship is VAC2000007232.