Production Chef Apprentice

Summary

We are looking for a motivated and passionate individual to join our team as a Production Chef Apprentice. This hands-on role provides an excellent opportunity to gain valuable kitchen experience while working towards a professional qualification.

Wage

£11,778 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Bonus Incentive - £5 for every good review you receive.

Training course

Production chef (level 2)

Hours

Flexible shifts during the week, including: Mon – 12-5pm. Tues – 12-5pm. Fri – 12-6pm. Saturday – 11:30 – 5pm. Sun – 10-5pm.

30 hours a week

Start date

Monday 5 May 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

Day to day role responsibilities will include:

Food prep
Cleaning
Planning the menu/planning a dish
Food Health and safety
Serving customers
Taking payments
Adapting dishes for dietary and allergy requirements

Where you’ll work

1-2
CASTLE ROAD
COLCHESTER
ESSEX
CO1 1UW

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

COLCHESTER INSTITUTE

Your training course

Production chef (level 2)

Equal to GCSE

Course contents

Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
Prepare and cook fresh and frozen fruit and vegetables to business standards.
Prepare salad vegetables to business standards.
Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
Regenerate dried and frozen ingredients and dishes.
Undertake stock control, storage, and rotation.
Communicate professionally with colleagues, line managers, stakeholders, and customers.
Work as part of a team to support service delivery.
Follow specifications to produce, portion, and present food.
Manage own time to ensure allocated tasks are completed.
Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
Use feedback to improve own performance.
Prepare and close down an area for service.
Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
Maintain prep and par levels according to business need.
Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
Follow equity, diversity, and inclusion legislation and organisational policies.
Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
Prepare and cook fresh and frozen fruit and vegetables to business standards.
Prepare salad vegetables to business standards.
Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
Regenerate dried and frozen ingredients and dishes.
Undertake stock control, storage, and rotation.
Communicate professionally with colleagues, line managers, stakeholders, and customers.
Work as part of a team to support service delivery.
Follow specifications to produce, portion, and present food.
Manage own time to ensure allocated tasks are completed.
Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
Use feedback to improve own performance.
Prepare and close down an area for service.
Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
Maintain prep and par levels according to business need.
Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
Follow equity, diversity, and inclusion legislation and organisational policies.
Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.

Your training plan

The apprentice will be working towards the Level 2 Production Chef Apprenticeship Standard
College attendance will be at the Colchester Institute - Colchester Campus one day per week during term time

Requirements

Essential qualifications

GCSE in:

maths and English (grade A*-D/9-3)

Desirable qualifications

Other in:

Health and Food Hygiene (grade Pass)

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
Customer care skills
Problem solving skills
Presentation skills
Team working
Creative
Initiative
Non judgemental
Patience
Physical fitness
Passionate

About this company

The Foresters Arms in Colchester is a traditional British pub known for its welcoming atmosphere, rich history, and vibrant community spirit. Located near Colchester's historic sites, this charming pub offers a warm and cosy setting with classic décor. It features a well curated range of drinks alongside a menu of hearty, classic pub fare. Popular with both locals and visitors, The Foresters Arms frequently hosts Jazz, folk, gypsy Jazz, live music nights. quiz nights and other community events, making it a lively spot for socialising. Whether you’re looking for a relaxed evening with friends, a family gathering, or just a casual pint, The Foresters Arms provides an authentic pub experience in the heart of Colchester.

https://www.theforestersarmscolchester.co.uk/ (opens in new tab)

Company benefits

Benefits include: Pension Scheme.

After this apprenticeship

The apprentice could progress into becoming a qualified chef.

Ask a question

The contact for this apprenticeship is:

COLCHESTER INSTITUTE

Colchester Institute - Apprenticeships Team

ci.apprenticeships@colchester.ac.uk

01206712043

The reference code for this apprenticeship is VAC1000303463.

Apply now

Closes in 3 days (Friday 2 May 2025)

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