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Apprentice Production Chef Royal Free London NHS Foundation Trust

As part of the catering team, you'll be working under the direction of the head chef, collaborating with other chefs and catering staff. The role will involve preparing meals from scratch, using raw ingredients and following the prescribed cooking methods. Adhering to food safety regulations, health and safety, client and company policies.

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Closing date: 30 Dec 2022

Apprenticeship summary

  • Annual wage


  • Working week

    5 days out of 7 rota, 7.5 hours a day shift work between 06.30 - 19.30

    Total hours per week: 37.5

  • Expected duration

    15 Months

  • Possible start date

    01 Jan 2023

  • Date posted

    04 Oct 2022

  • Apprenticeship level

    Level 2 (GCSE)

  • Reference number


  • Positions

    1 available

What will the apprentice be doing?

Culinary Duties:

By the end of the Apprenticeship we will expect you to be able to:

  • Organise and controlling the efficient production and storage of quality foods and beverages according to Client, RFLPSL and statutory regulations regarding hygiene, safety, allergens and cleanliness
  • Keep the work area, equipment and personal hygiene to the highest professional standards of cleanliness, presentation, safety and sanitation
  • Prepare, cook, label and serve food and beverages following HACCP procedures and in compliance with all legislation, client and company policies, to include completing and filing all client, company and statutory documents required, ensuring that statutory regulations, codes of practice, local policies and departmental health and safety rules are adhered to at all times without exception
  • Ensure quality standards are achieved at all time in regards to recipe specifications, production schedules, measurements, adapting weights and measures to always provide correct meals for specified requirements
  • Ensure that stock control and rotation procedures are maintained, minimize and document wastage and follow recipes in line with company procedures and best practice ensuring high food quality to the patients at all times to the highest standards and specifications
  • Assist the chef team whenever time is available, checking with the head chef on any additional tasks to be completed for the day
    Instruct porters as necessary in the maintenance of kitchen standards and policies

Food Safety Responsibilities:

  • Maintain a high standard of personal hygiene and fully comply with the Trust’s Hygiene Policy, uniform policy and all current food safety legislation
  • Ensure that the first in, first out principle of stock rotation is adhered to and that attention is given to all shelf life dates, reporting to supervisors in the event that shelf life dates have expired
  • To report immediately any sightings of pests to the supervisor or management team
  • Ensure the avoidance of cross contamination and the proper handling and labelling of all foods with particular attention to allergens
  • Comply with the departmental food safety policy and current food safety legislation in all tasks undertaken

Other responsibilities:

  • To report any mechanical or safety defects and the need for repairs to the Head Chef or their deputy
  • Working effectively as a team member within the catering department
  • To report any accidents, near misses or incidents immediately as per the accident/ incident procedure and inform a manager
  • To attend training sessions as required
  • To assist in induction of new staff and the development of junior staff and their own personal development
  • To attend staff meetings as and when required

What training will the apprentice take and what qualification will the apprentice get at the end?

You will work towards a Level 2 Production Chef Apprenticeship  standard.

You will have a dedicated industry expert to guide and coach you through components of your programme and you’ll experience a range of different learning opportunities such as: 

  • Meetings with your dedicated trainer
  • E-learning
  • Interactive Online Workshops
  • Self-guided research
  • On-the-job instruction
  • Peer to peer mentoring
  • Personal development planning
  • Manager progress reviews

What is the expected career progression after this apprenticeship?

We have a number of restaurants so opportunities to become a Head Chef exists within the Trust.

Requirements and prospects

Desired skills and personal qualities

Communication skills, IT skills, Attention to detail, Organisation skills, Problem solving skills, Logical, Team working, Creative, Initiative, Leadership


GCSE or equivalent English and Maths (Grade 4 / C or above) Desired

Things to consider

2 Questions: Why do you want this post? What do you bring to the job?

About the employer

The Royal Free London NHS Foundation Trust is one of the largest NHS trusts in London. RFLPS catering is an independent company owned by the Royal Free Trust. We do all types of catering from a restaurant serving 1200 a day to bespoke events, patient special diets and private patient’s ala cart meals. We have a wide depth of experience staff that will help candidates to grow into a career they can be proud of and offer the chance for creativity simply not available in commercial settings.


Royal Free London NHS Foundation Trust


Royal Free London NHS Foundation Trust

Pond Street



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Training provider



Dmytrij Lymar

Apprenticeship standard

Production chef

Level 2 (GCSE)

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