Production Chef Apprentice

NOMAD'S CUP LTD

SHEFFIELD (S10 2PL)

Closes on Monday 30 November 2026

Posted on 22 October 2026

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Summary

Join our friendly, independent café team as a Production Chef Apprentice at Nomad's Cup in Broomhill, Sheffield. You will gain hands-on kitchen experience preparing, cooking, and presenting quality food alongside our supportive team while working towards your Level 2 Production Chef qualification.

Wage

£12,480 a year

Minimum wage rates (opens in new tab)

Starting pay rate is £8.00 per hour.

Training course
Production chef (level 2)
Hours
30 hours per week. Shifts may include weekdays, weekends, and occasional evenings, depending on business needs. Working days and start/finish times will be agreed with the successful candidate.

30 hours a week

Start date

Monday 7 December 2026

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

  • Prepare fresh ingredients, including washing, chopping, and prepping vegetables, breakfast dishes, sandwiches, and other menu items
  • Cook and present food to a high standard, strictly following recipes and correct portion sizes
  • Use kitchen equipment safely and maintain high standards of food hygiene
  • Monitor fridge and freezer temperatures, store ingredients correctly, and apply stock rotation to reduce food waste
  • Assist with receiving deliveries, checking ingredient quality, and keeping the kitchen clean and organized
  • Complete daily setup and closing duties to ensure workstations are clean and ready for service
  • Take on increased responsibility for preparing and cooking dishes independently as skills develop

Where you'll work

129 NEWBOULD LANE
SHEFFIELD
S10 2PL

Training

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

Training provider

THE OPPORTUNITY PROVIDER LTD

Training course

Production chef (level 2)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

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.

Training schedule

Training takes place on-site at Nomad’s Cup in Broomhill, Sheffield (S10 2PL) throughout the working week. Practical hands-on kitchen training and guidance are integrated directly into regular daily shifts alongside the kitchen team.

Requirements

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Communication skills
  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Team working
  • Patience
  • Physical fitness

About this employer

Nomad’s Cup is an independent specialty coffee shop based in Broomhill, Sheffield. We combine specialty coffee with a relaxed, welcoming atmosphere and a menu inspired by our Polish, Greek and Mediterranean influences. We’re passionate about good food, quality drinks and creating a friendly community space where customers can meet, work and socialise. As a growing independent business, we offer our team the opportunity to learn a wide range of skills across hospitality, food preparation, kitchen operations and customer service. We’re particularly interested in developing new talent and giving apprentices hands-on experience in a real working kitchen while supporting their learning and career development.

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

Company benefits

  • Staff discounts on food and drinks
  • Fully supported Level 2 Production Chef apprenticeship and training
  • Hands-on experience in a friendly, independent café with on-the-job guidance from an experienced hospitality team
  • Supportive and welcoming working environment with opportunities to learn new recipes, food preparation techniques, and kitchen operations

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

Opportunities to develop cooking skills and progress in the hospitality industry.

Ask a question

The contact for this apprenticeship is:

THE OPPORTUNITY PROVIDER LTD

The reference code for this apprenticeship is VAC2000060230.

Apply now

Closes on Monday 30 November 2026

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