Production Chef Apprentice
WJ EMPEROR LTD
Blackpond Ln (SL2 3EG)
Closes in 28 days (Monday 20 April 2026)
Posted on 23 March 2026
Contents
Summary
We are seeking a motivated Apprentice Chef to join the kitchen team at The Emperor. This role offers hands-on experience in a fast-paced, quality-led environment, supporting food preparation, cooking, and kitchen operations. You'll work alongside experienced chefs, develop key culinary skills, and maintain high standards of hygiene and fo
- Wage
-
£18,240 a year
- Training course
- Production chef (level 2)
- Hours
-
shift work including evenings and weekends, exact shifts to be confirmed.
40 hours a week
- Start date
-
Monday 27 April 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
- We are looking for a motivated Apprentice Chef to join the kitchen team at The Emperor. This is an excellent opportunity for someone eager to build a career in hospitality while gaining hands-on experience in a fast-paced, quality-driven pub environment.
- As an Apprentice Chef, you will work closely with our experienced chefs to learn all aspects of kitchen operations. You'll support the preparation, cooking, and presentation of dishes while maintaining high standards of food quality, cleanliness, and efficiency.
- Your day-to-day responsibilities will include assisting with food preparation, learning key cooking techniques, maintaining kitchen hygiene and food safety standards, organising stock, and ensuring your section is clean and ready for service. You'll also play an important role during busy service periods, helping the team deliver a smooth and efficient operation.
- This role is a vital part of the kitchen team, contributing to the overall success of the business by ensuring consistency, quality, and speed of service. Over time, you'll be expected to develop your skills, take on increasing responsibility, and work towards becoming a fully qualified chef.
- You will receive on-the-job training alongside your apprenticeship qualification, giving you a strong foundation to progress within The Emperor and the wider business.
Where you'll work
Blackpond Ln
SL2 3EG
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
Production Chef Apprenticeship L2 including Functional Skills in maths and English.
Requirements
Desirable qualifications
Other in:
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Team Working
- Organisation Skills
About this employer
The Emperor is a traditional English pub located in the village of Farnham Royal, dog friendly and just walking distance to the wonderful walks around Burnham Beeches, and nestled between the towns of Slough and Beaconsfield. With its warm and inviting atmosphere and friendly team, the Emperor is the perfect place to unwind and enjoy a drink or a meal with friends and family.
After this apprenticeship
The opportunity to grown within the company and run the kitchen or growth to another of our sites.
Ask a question
The contact for this apprenticeship is:
LIFETIME TRAINING GROUP LIMITED
The reference code for this apprenticeship is VAC2000022734.
Apply now
Closes in 28 days (Monday 20 April 2026)
After signing in, you’ll apply for this apprenticeship on the company's website.