Prezzo Apprentice Chef

Summary

Ready to Serve Up Success? Join Prezzo as an Apprentice Chef and Embark on a Journey Through Italian Flavours, where One Team, Drive to Succeed, Genuine Connections, and Pride are at the Heart of Everything We Do!

Wage

£14,040 a year

Check minimum wage rates (opens in new tab)

Training course

Production chef (level 2)

Hours

30 hours per week, including late evenings, bank holidays and weekends, exact days and shifts to be confirmed.

30 hours a week

Start date

Monday 12 May 2025

Duration

1 year 3 months

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

As an Apprentice Chef at Prezzo, you will have a burning passion for food and a desire to grow their skills and career.

You will be supporting the team to celebrate the joy of Italian dining; through your daily roles and responsibilities which include;

- Have a keen interest to prep & cook great quality Italian cuisine

- Take great #Pride in everything you do (this is a key Prezzo value!)

- Manage your section, keeping it organised and clean

- Be able to work in a fast paced environment

- Have a desire to grow your skills and career as a Chef

- Play a crucial role in helping us achieve our mission of becoming the UK's favourite Italian dining experience

- Ensure every customer leaves happy, wanting to return

You will be working towards our four Core Values, which include;

- One Team - working together, with a common purpose, to achieve our goals

- Genuine Connection - building genuine relationships, where nothing is too much trouble

- Drive to Succeed - being bold enough to do the right thing, even when it's hard, to help improve and grow

- Pride - making memorable moments by caring about everything we do, so everyone leaves wanting to return

You will also have access to Prezzo Perks - Benefits available to all, which include;

- 50% off Food and Drink at Prezzo, for you, and 11 of your family/friends

- Free Meal on shift

- Wagestream - access to your wages early

- TRONC

- Employee Assistance Programme + GP Appointment Helpline

Plus many more!

At Prezzo, as an Apprentice Chef, you will be working towards the Production Chef Level 2 apprenticeship, over the duration of 18 months, alongside your daily roles and responsibilities.

Where you’ll work

146 High Street
IP15 5AQ

Training

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

College or training organisation

LIFETIME TRAINING GROUP LIMITED

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

Production Chef Apprenticeship L2 including Functional Skills in Maths and English.

Requirements

Desirable qualifications

Other in:

None required (grade None required)

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

Team Working
Organisation Skills

About this company

At Prezzo, were surrounded by brilliant people doing brilliant things! Across each of our 96 restaurants and in our Support Centre too, our team members work together with a common purpose to achieve our goal. We strive to be One Team in all that we do. We're proud of the food and drinks we serve and the memorable moments we create for our guests.

After this apprenticeship

Ongoing training and development within the business.

Ask a question

The contact for this apprenticeship is:

LIFETIME TRAINING GROUP LIMITED

The reference code for this apprenticeship is VAC1000315520.

Apply now

Closes in 10 days (Monday 5 May 2025)

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After signing in, you’ll apply for this apprenticeship on the company's website.

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