Commis Chef Apprentice
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Company: Dhol
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Location: Southampton, SO14 3DS
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Type: Apprenticeship
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Salary: Apprenticeship Minimum Wage
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Sector: Catering and hospitality
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Ref: NAS-2000029913
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Application Deadline Date: 28/05/2026
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Start Date: 01/06/2026
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Positions Available: 1
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Working Week: Varied shift pattern covering times below: Monday, 5:00pm - 10:30pm. Tuesday, 5:00pm - 10:30pm. Wednesday, 5:00pm - 10:30pm. Thursday, 5:00pm - 10:30pm. Friday, 12:00pm - 3:00pm, 5:00pm - 11:00pm. Saturday, 12:00pm - 3:00pm, 5:00pm - 11:00pm. Sunday, 12:00pm - 3:00pm, 5:00pm - 10:30pm.
Brief Description
Start your culinary career at Dhol Indian Restaurant in Oxford Street, Southampton. You’ll learn to prepare authentic Indian dishes while working alongside experienced chefs. Gain valuable kitchen skills, earn a recognised qualification and be part of a team celebrating the rich flavours of the Indian subcontinent.
Training to be Provided
- Complete the Level 2 Commis Chef Apprenticeship Standard (12–15 months)
- Gain hands-on kitchen experience at Dhol Indian Restaurant under the supervision of experienced chefs
- Attend Southampton College on a day-release basis for off-the-job training
- Build a portfolio of evidence demonstrating your skills and knowledge
- Receive regular support and progress reviews from a Professional Trainer
- Complete an end-point assessment at the end of the programme
Future Prospects
Upon successful completion, the apprentice may have the opportunity to become a permanent member of the kitchen team and continue developing their culinary skills within a professional restaurant environment.
Vacancy Detail
- Assist chefs with preparing ingredients such as vegetables, meats, herbs and spices
- Learn to cook and present a variety of traditional and modern Indian dishes
- Support the team during busy food service periods
- Help prepare sauces, marinades and spice blends
- Maintain high standards of food safety, hygiene and cleanliness in the kitchen
- Assist with receiving, checking and storing deliveries
- Help monitor stock levels and follow stock rotation procedures
- Keep kitchen workstations clean, organised and ready for service
- Work closely with the kitchen team to ensure food is prepared and served on time