Apprentice Production Chef

Summary

Set on a peaceful working farm, this role will be a vast and exciting opportunity for someone to learn a wide range of skills, not only in the kitchen but also interpersonal skills. We operate to the highest standards and will guide and teach you how to do so to. Our team is kind and experienced and will show you the ropes.

Wage

£15,704 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)

Training course

Production chef (level 2)

Hours

Tuesday - Saturday, shifts to be confirmed, may work evenings and weekends.

40 hours a week

Start date

Monday 8 September 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

Food preparation
Service
Kitchen and stock management
Working as part of a team in the kitchen
Using kitchen tools and equipment to produce high quality dishes, according to the menu specifications
Learning techniques for the preparation, assembly, cooking, regeneration and presentation of food

Where you’ll work

PROCKTERS FARM
WEST MONKTON
TAUNTON
TA2 8QN

Training

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

College or training organisation

BRIDGWATER AND TAUNTON COLLEGE

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

Level 2 Apprenticeship Standard - Production Chef:

Level 2 Production Chef - Knowledge, Skills and Behaviours
Edexcel Level 1 Functional Skills English (if necessary)
Edexcel Level 1 Functional Skills Maths (if necessary)

The apprenticeship will be delivered entirely in the workplace - no College attendance is necessary. As part of the apprenticeship, you will be completing 6 hours per week as off-the-job training. This off-the-job training time will be spent developing your knowledge, skills and behaviours.

Requirements

Desirable qualifications

GCSE or equivalent in:

English (grade 4 or C)
Maths (grade 4 or C)

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

Determined
Eye for detail
Punctual

Other requirements

What style of cooking are you looking to do? What will you bring to the restaurant? How will you constantly maintain high standards? Why is it important to turn up to work on time?

About this company

We are Jack and Rachel Roberts, and we are thrilled to introduce ourselves as the new owners of this charming breakfast, brunch, and lunch cafe nestled within the picturesque Proctors Farm in Taunton, England. Originally hailing from Taunton, our journey took us to the vibrant city of Dubai, where we shared our lives for a remarkable ten and a half years. During our time abroad, we had the incredible opportunity to explore over 25 different countries, immersing ourselves in diverse cultures and connecting with people from all walks of life. Now, we are returning to our roots with a renewed passion for creating delightful dining experiences that celebrate local flavours and international influences. Drawing inspiration from our global travels, experiences, and our deep connection to Taunton, we are excited to carry forward the legacy of Silver’s Pantry. Our commitment to excellence in cuisine and warm hospitality mirrors the values that have made this cafe a beloved part of the community. Jack, with his vast culinary knowledge, and Rachel, with her keen eye for detail and customer care, are dedicated to preserving the high standards that Silver’s Pantry is known for. Our vision is to honour the rich history of the farm while infusing it with a fresh perspective that reflects our culinary adventures around the world. Just like the charming setting of Proctors Farm, our cafe exudes a peaceful and inviting ambiance that allows you to escape the everyday hustle and savour each moment. We are delighted to introduce our own signature touches while respecting the tradition that Myles and his team have cultivated. Our menu continues to feature an array of mouthwatering breakfast, brunch, and lunch options, all crafted with the finest locally sourced ingredients. From classic favourite’s like eggs Benedict and buttermilk pancakes to vegan and vegetarian delights, our offerings cater to a diverse range of palates. We invite you to join us in our endeavour to provide an exceptional dining experience. Our doors are open Tuesday through Saturday from 9:00 AM to 3:00 PM, with the kitchen closing at 2:30 PM. Whether you’re a long-time patron or a first-time visitor, we look forward to welcoming you to Silver’s Pantry. Thank you for being part of this exciting chapter in our journey. We can’t wait to share our love for good food, great company, and the beauty of Proctors Farm with all of you.

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

After this apprenticeship

You will have many prospects in our growing business, as we grow our business will develop many roles and more established senior positions.

Ask a question

The contact for this apprenticeship is: