Production Chef Level 2 Apprentice

GREEKS IN LIVERPOOL LIMITED

Moorgate (L394RT)

Closes on Tuesday 30 September 2025

Posted on 26 August 2025

Print

Contents

Summary

An exciting opportunity to start your career in a professional kitchen. Duties include preparing vegetables, assisting with cooking, food storage and labelling, following hygiene and safety regulations, cleaning equipment, and keeping work areas sanitised. Ideal for someone enthusiastic about food and eager to learn.

Wage

£11,778 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
Thursday - Sunday, working hours TBC

30 hours a week

Start date

Wednesday 1 October 2025

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

  • Maintain excellent standards of personal, food and kitchen hygiene
  • Ensure compliance to procedures, menu specifications and recipes
  • Produce food, meeting portion controls, and budgetary constraints
  • Adapting and produce dishes to meet special dietary, religious and allergenic requirements
  • Follow, complete and maintain production schedules, legislative and quality standard documentation
  • Use specialist kitchen equipment
  • Communicate internally and externally with customers and colleagues
  • Commit to personal development activities

Where you'll work

El Greko Ormskirk Indoor Market Ormskirk Indoor Market
Moorgate
L394RT

Training

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

Training provider

SOUTHPORT EDUCATION GROUP

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

Compete Apprenticeships and Training will provide comprehensive training to the Production Chef Level 2 Apprenticeship Standard along with Functional Skills where necessary.

Requirements

Desirable qualifications

GCSE or equivalent in:

  • Maths (grade 1)
  • English (grade 1)

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

Skills

  • Hygiene
  • Food Preparation
  • Safety
  • Food Storage

Other requirements

We provide holiday pay and bonuses when targets are reached.

About this employer

El Greco was founded with passion for authentic Greek Mediterranean flavours, and is traditionally based on the best fresh available ingredients. Our mission is to provide an unmistakable experience of Greek street food with highlights like Greek gyros and souvlaki.

After this apprenticeship

Production Chef Level 2 Apprenticeship Standard.

Ask a question

The contact for this apprenticeship is:

SOUTHPORT EDUCATION GROUP

The reference code for this apprenticeship is VAC1000338817.

Apply now

Closes on Tuesday 30 September 2025

Sign in with your GOV.UK One Login to apply.

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