Summary Are you passionate about food and looking for your first step as a chef? Do you want to develop your cooking skills, earn while you learn, and kickstart your chef career? Here at The QHotels Collection, we are looking for an enthusiastic Apprentice Chef who wants to start their culinary journey in the best hands. 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 Shifts are allocated on a rota system working 40 hours over 5 days in a 7-day working week. There is an opportunity to work overtime during busy periods if you are 18 or over. 40 hours a week Start date Monday 28 July 2025 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 What you’ll do at work: Assist in the preparation and cooking of meals for our guests Follow brand standards and recipe specifications Work as part of the kitchen team to meet quality standards Be flexible to work late or unsociable hours as needed Maintain a clean and organised kitchen workstation Stand and move around for most of the day Where you'll work Cambridge Belfry Back Lane Great Cambourne Cambridge CB23 6BW Training Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills. College or training organisation BENSON-SMITH LIMITED Your 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. Your training plan You will have the opportunity to learn alongside long standing chef specialists in their field as part of our collaboration with Chef Benson-Smith Academy during your 12 month training programme to achieve an accredited Level 2 Commis Chef Apprenticeship and have the opportunity to progress to a Level 3 Chef-de-Partie. We will offer you: Comprehensive on-the-job training delivered onsite with monthly masterclasses offsite A friendly and supportive team environment Opportunities for career progression within our 19 hotels Support with Functional maths and English if you are under 19 and do not have a grade 4 or below Requirements Desirable qualifications GCSE or equivalent in: Maths and English (grade C/4 or above) Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know. Skills Communication skills Attention to detail Organisation skills Presentation skills Team working Initiative Non judgemental Patience Physical fitness Other requirements No prior experience necessary, but a strong interest in cooking is essential. The willingness to wake up early for breakfast duties or work unsociable hours. Be aware that you are on your feet most of the day. Commitment to learning and professional development. Must be eligible to live and work in the UK. About this company The QHotels Collection. Made up of a collection of four-star hotels and resorts across the UK, our proudly individual venues share a commitment to memorable experiences and exemplary service. Our collection is also made up of 5 branded hotels, including DoubleTree by Hilton resorts and Delta by Marriott hotels. https://www.qhotels.co.uk (opens in new tab) Company benefits Competitive Pay: Earn while you learn and grow in your role. Employee Discounts: Enjoy discounts on food and accommodation within The QHotels Collection. Disability Confident A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions. You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview. After this apprenticeship We also offer clear progression routes where you can take your learning into your own hands to progress your career to Chef De Partie Apprentice Level 3 Ask a question The contact for this apprenticeship is: BENSON-SMITH LIMITED The reference code for this apprenticeship is VAC1000326856.