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Production Chef Level 2 Apprentice Clent Nurseries

Working alongside two chefs you will learn and develop new skills such as – Vegetable and salad Prep, knife skills, stock rotation and allergies awareness. This role will see you progress onto the service pass, where you will be cooking dishes from fresh, ordering and given an insight into running a busy kitchen.

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Closing date: 15 Feb 2022

Apprenticeship summary

  • Weekly wage


  • Working week

    Between 9am-5pm, five days a week TBC, weekend work will be required, and overtime will be offered.

    Total hours per week: 37.50

  • Expected duration

    18 months

  • Possible start date

    20 Feb 2022

  • Date posted

    24 Sep 2021

  • Apprenticeship level

    Level 2 (GCSE)

  • Reference number


  • Positions

    2 available

Working alongside two chefs you will learn and develop new skills. You will be working in the kitchen that serves our busy restaurant as part of the catering team, your duties will include

  • Veg and Salad Prep
  • Kitchen Hygiene procedures
  • Ordering stock
  • Working on a busy service pass
  • Working together as a team
  • Food Rotation
  • End of Day and Periodical Cleaning

Requirements and prospects

Desired skills

  • Team player

Personal qualities

  • Willingness to learn new skills
  • Passion for food
  • Motivated
  • Reliable
  • Punctual

Desired qualifications

GCSE grade C/4 or equivalent qualifications in English and maths.

Future prospects

To become a trained Chef.

Things to consider

  • Working in a hot temperature
  • Physically demanding
  • Responsibility to yourself and other team members
  • Cleaning duties including dishwasher

About the employer

Clent Nurseries is a family run business which started out growing tomatoes back in 1976. 40 years later, it has grown to be one of the most popular Garden Centres in the area. Throughout its progression, we haven't taken our eye off the ball from where we started, still growing most of the plants here on site.

We're proud to be local growers of almost all of our plants. We have almost 7 acres of land and greenhouses in which we grow flowers and plants 365 days a year. We have a hard-working, dedicated and motivated team of staff, who are very friendly and are always willing to give a helping hand. With our homegrown plants, the retail side has diversified into other aspects of gardening and leisure, along with also establishing a super restaurant/coffee shop which has now been running for 14 years.


Clent Nurseries


Bromsgrove Road



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Training provider


Applications for this apprenticeship are being processed by Warwickshire College


Level 2 Production Chef.

Delivery is mainly work based, but to ensure a meaningful training element, it must include 20% off the job training throughout the apprenticeship. Some of this can be completed in the workplace - we can offer further advice and guidance regarding this issue.

To assist with the off the job hours, apprentices will attend college for one day per fortnight. During the morning, they will attend workshops covering a range of generic, work based subjects, such as Communication, Working in a Team, GDPR, Customer Service etc.. In the afternoon, they will have time to undertake study relating to their specific apprenticeship. We deliver these sessions at Rugby, Leamington Spa and Evesham College sites. Apprentices will also attend Online Hospitality Workshops.

In addition, apprentices will have an assessor/coach who makes regular visits to the workplace, gathering evidence using a variety of methods. A Work Based Learning Manager is the main point of contact between WCG, the employer and the apprentice. They meet with the apprentice and the employer representative in the workplace to undertake reviews which ensure a clear understanding of roles, monitor progress and set targets for each period. They can assist with pastoral care issues, although the employer obviously retains responsibility for any performance management issues.

Apprentices will gather evidence for their portfolio, supported by their mentor and coach, tutors, and employer. This can include observations, witness testimony, case studies, product evidence, professional discussion, production of self-reflective journals. We provide real-time learner information so that both learners and employers  will always know what is being taught and how learners are progressing. At the end of the apprentice’s on-programme training and coaching, they will be assessed by an independent End Point Assessor (EPA) using 3 tools:

  • 60 minute scenario based multiple choice test
  • 120 minute Workplace Observation
  • 40 minute Professional Discussion

Modules Covered

  • Kitchen Operation
  • Nutrition
  • Legal and Governance
  • People
  • Business / Commercial
  • Personal Development and Performance

Apprenticeship standard

Production chef

Level 2 (GCSE)

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