Junior Chef Apprenticeship

MPS HOSPITALITY LIMITED

Bishopston (BS6 5QP)

Closes in 28 days (Monday 9 February 2026)

Posted on 12 January 2026

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Contents

Summary

Jump into a fast-paced, high-energy role with coconut tree. This role is for someone who has a passion for cooking and is wanting to gain experience within a busy kitchen environment.

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
On a shift pattern basis, weekends are a must. Exact shift patterns to be confirmed.

30 hours a week

Start date

Monday 16 February 2026

Duration

1 year 3 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

The role involves preparing food, keeping the kitchen clean and safe, organising stock, following recipes accurately, maintaining food safety records, minimising waste, and supporting company standards. It also includes supervising and training junior staff, working with front-of-house when needed, and carrying out any other reasonable kitchen duties.

Duties Include:

  • Perform various kitchen tasks, including cleaning, washing, peeling, chopping, slicing, cooking, and disposing of rubbish correctly
  • Assisting with the unloading of delivered food supplies and organising the stockroom
  • Keep food preparation areas clean and use and regularly clean kitchen equipment, floors, and tools
  • Follow recipes accurately, ensuring consistent flavour and presentation, and pay special attention to the Superior’s instructions when catering to special dietary requirements
  • Monitor and record temperatures of refrigerators, freezers, and food items to ensure compliance with food safety regulations
  • Maintain and update the kitchen diary and trail
  • Always work to minimise wastage and prevent cross-contamination
  • Follow the Company Code of Conduct, employment handbook guidelines, and company values
  • Train Junior Staff when necessary and participate in training courses to learn safety protocols in the kitchen
  • Carry out any other reasonable duties within the overall function of the job
  • Actively engage with front-of-house staff to address customer feedback and enhance collaboration
  • Lead and supervise Junior Staff in the kitchen
  • Check safety and first aid and enforce safety protocols in the kitchen

At Coconut Tree, you will be working towards Production Chef Apprenticeship Level 2, over the duration of 15 months alongside your daily roles and responsibilities.

Things to consider:

  • We prefer candidates who are based in the same city or are able to travel reliably to and from the restaurant
  • Previous experience in a similar role is preferred. But not mandatory as we value potential, enthusiasm, and a willingness to learn with the right attitude
  • Will required to work during the weekends and evenings

Where you'll work

237 239 Cheltenham Rd
Bishopston
BS6 5QP

Training

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

Training provider

LIFETIME TRAINING GROUP LIMITED

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

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

Requirements

Desirable qualifications

GCSE in:

  • English (grade C/4)
  • Maths (grade C/4)

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

Skills

  • Communication skills
  • Organisation skills
  • Customer care skills
  • Team working

Other requirements

  • We prefer candidates who are based in the same city or are able to travel reliably to and from the restaurant
  • Previous experience in a similar role is preferred but not mandatory as we value potential, enthusiasm, and a willingness to learn with the right attitude
  • Will required to work during the weekends and evenings

About this employer

The Coconut Tree is a restaurant group offering a uniquely Sri Lankan dining experience, serving delicious small plates and Cocktails in a relaxed ‘island vibe’ setting. The group currently has eight restaurants in various locations in the South, namely: Cheltenham, Bristol x 2, Bath, Oxford, Reading, Bournemouth and London.

https://www.thecoconut-tree.com/ (opens in new tab)

After this apprenticeship

  • We’re passionate about developing our team, and anyone who performs well will have the opportunity to grow with us and progress to the next levels in the kitchen
  • From learning new skills to taking on more responsibility, we offer clear pathways for career development within our fast-growing restaurant group

Ask a question

The contact for this apprenticeship is:

LIFETIME TRAINING GROUP LIMITED

The reference code for this apprenticeship is VAC2000008269.

Apply now

Closes in 28 days (Monday 9 February 2026)

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