Closes in 27 days (Friday 22 August 2025 at 11:59pm)
The Commis Chef apprentice will play a critical role in maintaining the high standards of food quality, consistency, and service that our guests expect. This position offers a unique opportunity to work in a stunning environment, contributing to a refined culinary experience.
Hours Tuesday - SundayHours TBC, 3-days off per week
40 hours a week
Monday 8 September 2025
Duration
1 year 3 months
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
Duties include:
* Input in menu choices - being creative and getting involved in the business aspects - costings etc.
* Working alongside trained staff to gain cooking skills and knowledge
* Understanding and learning the fundamentals of cooking, such as knife skills, classic cuts of vegetables, meat, fish etc.
* Working in different sections of the kitchen, learning and progressing onto new sections within a busy kitchen
* Food preparation, basic cooking and portion sizes
Where you'll work
The Square
Ramsbury
Marlborough
SN8 2PE
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.
* College or training organisation - NEW COLLEGE SWINDON
* Equal to Level 2 (GCSE)
Requirements
GCSE in:
* maths (grade 3)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
* Good personal appearance
About this employer
A stunning Georgian coaching inn at the heartof a thriving community in the picturesqueeast Wiltshire village of Ramsbury. It is withinthe bucolic surroundings of the Kennet valleyand the 19,000 acre Ramsbury Estate.Beautifully restored to highlight its manyoriginal architectural features and rusticcharm, this cosy, country pub with restaurant,rooms and café, focuses on Farm to Forkdining within calm, contemporary spaces –perfect for a luxurious rural getaway, acelebration with family and friends, a pubsupper or just to drop in for drinks after a dogwalk exploring the village or along the banksof the river Kennet
Full-time position after successful completion of apprenticeship.
The contact for this apprenticeship is:
Kirsty Quittelier
kirsty.quittelier@newcollege.ac.uk
07564576155
The reference code for this apprenticeship isVAC1000333561.
Apply now
Closes in 27 days (Friday 22 August 2025 at 11:59pm)
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