Bakery & Prep Chef Apprentice

BRaC Café

Bath (BA1 2BD)

Closes in 14 days (Wednesday 15 April 2026 at 11:59pm)

Posted on 30 March 2026

Print

Contents

Summary

A keen go-getter who wants the opportunity to learn and put into practice some simple but effective baking and cooking techniques. The role is prep-based, but with some breakfast service. It will be mostly early mornings and early finishes – 5am or 6am start and early afternoon finish.

Wage

£14,560 to £23,132.20, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Tips will be paid to you as an apprentice.

Training course
Production chef (level 2)
Hours
5 shifts per week, 5/6am – 1pm/2pm, further details to be discussed at interview.

35 hours a week

Start date

Monday 20 April 2026

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

Duties will include:

  • Making focaccia dough.
  • Baking foaccaia.
  • Prepping pastries.
  • Making sandwich fillings (roasted meats, sauces, dressings).
  • Slicing meats.
  • Baking cakes, biscuits and other items.
  • Cooking for breakfast service (simple Italian style).

Where you'll work

Pegasus Leat
Nelson Villas
Bath
BA1 2BD

Training

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

Training provider

BATH 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

Remote learning with online support from our Lecturer/Assessor.

Requirements

Essential qualifications

GCSE in:

  • English (grade 1/G or equivalent)
  • Maths (grade 1/G or equivalent)

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
  • Organisation skills
  • Customer care skills
  • Presentation skills
  • Number skills
  • Logical
  • Team working
  • Creative
  • Initiative

About this employer

We are a small, family run and independent speciality coffee house and focaccia bakery. We bake bread daily and make speciality Italian style Focaccia sandwiches, pastries, cakes and other deli items.

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

After this apprenticeship

A full-time position with us. Experience at junior baker level or CDP to continue career.

Ask a question

The contact for this apprenticeship is:

BATH COLLEGE

Laura Joy

laura.joy@bathcollege.ac.uk

01225328752

The reference code for this apprenticeship is VAC2000022512.

Apply now

Closes in 14 days (Wednesday 15 April 2026 at 11:59pm)