Commis Chef apprentice

Northern Skills Group; Tees Valley; On-site; GBP 40,000 - 60,000; Full time

Job summary

A hospitality training provider is recruiting a Commis Chef Apprentice for Wainstones Hotel in Great Broughton. You will gain hands-on experience and culinary training while contributing to high-quality dish preparation in a revitalized kitchen team. Candidates should have GCSEs in maths and English, and a driver's license is preferred. Opportunities may arise for a full-time position upon completion of the apprenticeship.

Qualifications

• Willingness to learn kitchen techniques and food safety.
• Ability to assist in high-quality dish preparation.
• Commitment to sustainability and reducing waste.

Responsibilities

• Prepare and present high-quality dishes.
• Learn essential kitchen techniques.
• Support the team during busy service.

Skills

Customer care skills

Creative

Initiative

Education

GCSE in maths and English (grade 4 or above)

Job description

Northern Skills is recruiting on behalf of Wainstones Hotel for a Commis Chef Apprentice. You’ll be immersed in the fast‑paced world of professional cookery, learning from some of the best chefs in the region. This role is a steppingstone to a rewarding culinary career.

Wage

£11,778 for your first year, then could increase depending on your age. National Minimum Wage rate for apprentices.

Hours

Hours and days to be discussed at interview.

30 hours a week.

Duration

1 year.

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

• Assisting in the preparation and presentation of high‑quality dishes
• Learning essential kitchen techniques and food safety standards
• Supporting the team during busy service periods
• Attending college one day per week for formal culinary training
• Contributing to menu development and seasonal specials

Where you'll work

31 HIGH STREET
GREAT BROUGHTON
MIDDLESBROUGH
TS9 7EW

Training

• 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, cooks, and finishes noodles, and fresh or convenience pasta.
• Prepares, cooks, and finishes 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.
• Day release at Middlesbrough College weekly.

Requirements

GCSE in maths and English (grade 4 or above).

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

• Customer care skills
• Creative
• Initiative

Other requirements

Drivers licence is preferred.

About this employer

The Wainstones Hotel has recently undergone an exciting refurbishment, blending modern elegance with timeless charm. Nestled in the heart of Great Broughton, we’re proud to offer guests exceptional hospitality and unforgettable dining experiences. Now, we’re looking for a passionate and ambitious Commis Chef Apprentice to join our revitalised kitchen team.

Upon successful completion of the apprenticeship, there may be opportunities to progress to a full‑time Commis Chef role within our team.

Contact

Middlesbrough College

Reference

VAC2000001689

Apply now

Closes on Monday 12 January 2026.

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