Production Chef Apprenticeship - Double Tree Hilton
Doubletree by Hilton Bristol City Centre
Bristol (BS1 6NJ)
Closes in 15 days (Wednesday 24 September 2025 at 11:59pm)
Posted on 9 September 2025
Contents
Summary
We're looking for a motivated Apprentice Production Chef to join our kitchen team, focusing on breakfast service. This is a great opportunity for someone passionate about food and looking to start their career in a professional kitchen environment.
- Wage
-
£24,800 a year
- Training course
- Production chef (level 2)
- Hours
-
Shifts to be confirmed
37 hours 30 minutes a week
- Start date
-
Monday 6 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
- Will learn how to work in professional kitchen , will learn Hilton brand standard
- Assisting in the preparation and service of breakfast dishes
- Learning key kitchen skills under the guidance of experienced chefs
- Maintaining cleanliness and food safety standards
- Prepping ingredients and supporting general kitchen operation
Where you'll work
Doubletree by Hilton Bristol City Centre
Redcliffe Way
Bristol
BS1 6NJ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
CITY OF BRISTOL COLLEGE
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
Workbased training no in college delivery
Training and Qualification Level
What training will the apprentice take and what qualification will the apprentice get at the end?
- Production Chef Level 2
- Working as part of a team in kitchen environments
- City of Bristol College
- Off site in its entirety
Requirements
Essential qualifications
GCSE in:
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
- Team working
- Time management
- Willingness to learn
- Positive attitude
- Clean and tidy
- Adaptability
Other requirements
Flexible, personable and can work well a spart of a busy team A positive attitude and willingness to learn Punctuality and reliability for early morning starts and weekend shifts Passion for food and a desire to work in a fast-paced kitchen Training and apprenticeship provided
About this employer
Hilton hotel is a very busy corporate hotel environment with weekday and weekend breakfast service. Hilton is renowned for delivering exceptional guest experiences — and breakfast is no exception. We’re currently seeking a motivated Apprentice Production Chef to join our busy breakfast kitchen team. This is an ideal opportunity for someone looking to launch a culinary career in a fast-paced, high-standard hospitality environment.
After this apprenticeship
- Possible promoted to Breakfast chef after successful completion of apprenticeship and commitment to the job role
- Flexible, personable and can work well a spart of a busy team
- A positive attitude and willingness to learn
- Punctuality and reliability for early morning starts and weekend shifts
- Passion for food and a desire to work in a fast-paced kitchen
- Training and apprenticeship provided
Ask a question
The contact for this apprenticeship is:
CITY OF BRISTOL COLLEGE
The reference code for this apprenticeship is VAC1000341195.
Apply now
Closes in 15 days (Wednesday 24 September 2025 at 11:59pm)
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