Summary
As an apprentice chef you will be working in a passionate and hard-working team to create an outstanding culinary experience for our customers. You do not need to have any experience to apply for this vacancy as full training will be provided as part of the apprenticeship! On completion of the apprenticeship you will achieve the Commis Chef Level 2.
Wage
Competitive
Competitive wage offered
Training course
Commis chef (level 2)
Hours
40 hours per week, exact working days and hours TBC
40 hours a week
Start date
Friday 30 January 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
Your key responsibilities will include:
* Preparing delicious, high-quality food that delights our clients and customers
* Overseeing and implementing menu changes
* Identifying opportunities to improve our food services
* Listening and acting on customer feedback to consistently improve our food services
* Supporting with the creation of new menus and creative food concepts
* Representing Eurest and maintaining a positive brand image
* Monitoring inventories to keep our kitchens well-stocked
* Overseeing kitchen cleaning responsibilities to maintain hygiene standards
* Complying with food handling, hygiene and health and safety regulations
Where you'll work
Fermi Ave Harwell
Didcot
OX11 0FD
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
HIT TRAINING LTD
Training course
Commis chef (level 2)
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
Commis Chef Level 2.
Requirements
Desirable qualifications
GCSE in:
* English (grade 4)
* Maths (grade 4)
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
* Customer care skills
* Team working
* Creative
Other requirements
Candidates must be aged 18+ (due to insurance purposes).