Production Chef Apprentice
Compton C of E Primary School
Plymouth (PL3 5JB)
Closes in 12 days (Monday 13 October 2025 at 11:59pm)
Posted on 30 September 2025
Contents
Summary
Compton C of E Primary School is offering an apprenticeship in our friendly catering team. Duties include supporting Breakfast Club and lunchtime, working with children aged 4 to 11. If you’re a team player keen to gain catering experience, our knowledgeable Catering Manager will guide and support you throughout.
- Wage
-
£12,563.20 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
Monday - Friday, 07:30am - 2pm - Term time only.
32 hours a week
- Start date
-
Tuesday 14 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
- To serve breakfast to the children (toast, cereal and a drink) and register children as they arrive
- Clear the dishes and clean up from Breakfast Club
- Assist with administrative duties
- To support with the food/cleaning orders and receive deliveries
- Preparing the school dinners and serving the meals to staff and children
- Cleaning and clearing after the lunches
Where you'll work
Compton CofE Primary School
Higher Compton Road
Plymouth
PL3 5JB
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
CITY COLLEGE PLYMOUTH
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
- Production Chef Level 2
- Once a week college attendance, remaining training in the workplace
Requirements
Desirable qualifications
GCSE in:
- English (grade 4 / C)
- Maths (grade 4 / C)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- IT skills
- Attention to detail
- Organisation skills
- Customer care skills
- Problem solving skills
- Presentation skills
- Administrative skills
- Number skills
- Analytical skills
- Logical
- Team working
- Creative
- Initiative
- Non judgemental
- Patience
- Physical fitness
- Initiative in improving
- Speaking out with ideas
Other requirements
Passing a Disclosure and Barring Service (DBS) check.
About this employer
Compton C of E Primary School is a remarkable school. We pride ourselves on providing the best possible primary education for all our children. As a Church School, we have established a clear vision and a set of values which are embedded into our school culture and demonstrate our Christian Distinctiveness.
After this apprenticeship
With motivation you will achieve a Level 2 apprenticeship as a Production Chef.
Ask a question
The contact for this apprenticeship is:
CITY COLLEGE PLYMOUTH
The reference code for this apprenticeship is VAC1000344209.
Apply now
Closes in 12 days (Monday 13 October 2025 at 11:59pm)
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