Production Chef Apprentice

THE WREKIN HOUSING GROUP LIMITED

Shropshire, Stafford

Closes in 12 days (Thursday 19 June 2025 at 11:59pm)

Posted on 5 June 2025

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Summary

At Housing Plus Group, we’re on the lookout for a motivated and enthusiastic Catering Apprentice to join our warm, supportive, and downright delicious team. Whether you’re fresh out of school or looking for a career change - no experience? No problem! We’ll teach you everything you need to know.

Wage

£19,056 a year

Check minimum wage rates (opens in new tab)

The hourly rate for this position is currently £10.18 per hour, rising to £12.21 in year 2.

Training course
Production chef (level 2)
Hours
Your working week will consist of 36 hours Monday to Sunday on a rota basis. You will receive 2 days off per week. Your working hours will normally be between 7.00am and 3:00pm

37 hours 30 minutes a week

Start date

Monday 1 September 2025

Duration

1 year 2 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

  • Learning the ropes in a fast-paced, friendly kitchen environment
  • Serving meals to staff, residents, and visitors - with a smile
  • Keeping things clean, safe, and sparkling
  • Getting hands-on experience with food prep and kitchen operations
  • Working toward your Level 2 Production Chef Apprenticeship

Where you'll work

This apprenticeship is available in these locations:

  • Colliers Way Old Park, Telford, Shropshire, TF3 4AW
  • Magnolia Avenue, Stafford, ST16 3DU

Training

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

College or training organisation

NEWCASTLE AND STAFFORD COLLEGES GROUP

Your 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.

Your training plan

https://www.instituteforapprenticeships.org/apprenticeships/st0589-v1-2

All training and assessment will occur in the workplace. A representative from Newcastle & Stafford Colleges Group will partake in your training and your assessments. College attendance will only be necessary if Functional Skills in maths and/or English are to be completed.

Requirements

Essential qualifications

GCSE in:

  • English (grade 2-9)
  • Maths (grade 2-9)

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

  • Communication skills
  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Problem solving skills

Other requirements

Post 1: Stafford ST16 3DU. Post 2: Telford TF3 4AW.

About this company

As part of Housing Plus Group, we are one of the leading providers of housing, care and support services in the West Midlands. With over 33,000 homes across Shropshire, Staffordshire and Telford & Wrekin, we believe everyone deserves a safe, comfortable and affordable place to live.

https://www.wrekin.com/ (opens in new tab)

After this apprenticeship

Could lead to a full-time position with the company.

Ask a question

The contact for this apprenticeship is:

NEWCASTLE AND STAFFORD COLLEGES GROUP

The Apprenticeship Hub

apprenticeships@nscg.ac.uk

01782254287

The reference code for this apprenticeship is VAC1000324593.

Apply now

Closes in 12 days (Thursday 19 June 2025 at 11:59pm)

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