Apprentice Development Chef
BILLINGTON FOODS LIMITED
Scunthorpe (DN16 1AL)
Closes in 14 days (Wednesday 10 June 2026 at 11:59pm)
Posted on 27 May 2026
Contents
Summary
Join our new product development team as an Apprentice Development Chef and learn how to create exciting new products. Through hands-on experience, college learning and expert mentoring, you’ll develop a wide range of skills and techniques to help you reach your full potential.
- Wage
-
£23,132.20 a year
- Training course
- Commis chef (level 2)
- Hours
-
Monday - Friday, 09:00 - 17:00.
35 hours a week
- Start date
-
Tuesday 1 September 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
As our new apprentice you will focus on creating, testing and improving new food products for large-scale production. Unlike a traditional chef, who prepares and serves dishes in a kitchen, a Development Chef works on recipe innovation, product consistency and emerging consumer trends.
You will receive full training, mentoring and support throughout your apprenticeship.
Your main duties will include:
- Assisting the New Product Development team in developing commercially viable products for our customers
- Taking every opportunity to learn the skills required to become a successful Development Chef, including product knowledge, nutrition and commercial awareness
- Developing a strong interest in food, ingredients and emerging food trends, while building useful industry contacts and resources
- Building effective working relationships across all areas of the business
- Supporting the Process team with product trials and launches to ensure successful factory scale-up and develop your operational knowledge
- Assisting the Development team in promoting a strong food culture and championing our food values both internally and externally
- Accurately inputting recipes onto the development system and ensuring raw materials are sourced in a timely manner to support the costing process
- Supporting Development Chefs with customer presentations while learning the skills and techniques needed to confidently lead presentations independently in the future
- Learning about the ingredients, methods and processes used within the kitchen, and understanding how they translate into factory production
Where you'll work
Arkwright Way
Scunthorpe
DN16 1AL
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
TEC PARTNERSHIP
Training course
Commis chef (level 2)
Understanding apprenticeship levels (opens in new tab)
What you'll learn
Course contents
- Selects correct knife for task.
- Uses knives effectively and efficiently.
- Selects ingredients of the right quality that support sustainability and seasonality.
- Weighs, measures, and scales ingredients.
- Cooks from fresh producing complete dishes.
- Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
- Prepares, cooks, and finishes fruit vegetables.
- Prepares, cooks, and finishes sauces.
- Prepares, cooks and finishes pureed and cream soup and stock based dishes.
- Prepares and cooks noodles, and fresh or convenience pasta.
- Prepares and cooks pulses and grains, including long and short grain rice.
- Prepares, cooks and finishes eggs or egg based dishes.
- Prepares, cooks and finishes leavened and unleavened dough products.
- Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
- Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
- Prepares, produces, and finishes hot and cold desserts.
- Stuffs, fills and panés across food types.
- Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
- Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
- Uses seasoning, spices, rubs, and marinades to flavour ingredients.
- Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
- Portions, plates, finishes, garnishes, and presents individual dishes.
- Exercises portion control and acts to maximise yield.
- Achieves intended quality in terms of texture, flavour, and appearance
- Identifies and resolves errors during the production process.
- Assists in the resolution of feedback, complaints, and issues.
- Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
- Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
- Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
- Complies with health and safety legislation, regulations, guidelines and procedures.
- Undertakes stock control, storage, and rotation.
- Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
- Follows equity, diversity and inclusion legislation and organisational policies.
- Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Communicates with colleagues, manager and other stakeholders in a professional manner.
- Works as part of a team to support service delivery.
- Uses feedback to improve own performance.
- Manages own time to ensure tasks are completed.
- Selects correct knife for task.
- Uses knives effectively and efficiently.
- Selects ingredients of the right quality that support sustainability and seasonality.
- Weighs, measures, and scales ingredients.
- Cooks from fresh producing complete dishes.
- Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
- Prepares, cooks, and finishes fruit vegetables.
- Prepares, cooks, and finishes sauces.
- Prepares, cooks and finishes pureed and cream soup and stock based dishes.
- Prepares and cooks noodles, and fresh or convenience pasta.
- Prepares and cooks pulses and grains, including long and short grain rice.
- Prepares, cooks and finishes eggs or egg based dishes.
- Prepares, cooks and finishes leavened and unleavened dough products.
- Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
- Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
- Prepares, produces, and finishes hot and cold desserts.
- Stuffs, fills and panés across food types.
- Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
- Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
- Uses seasoning, spices, rubs, and marinades to flavour ingredients.
- Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
- Portions, plates, finishes, garnishes, and presents individual dishes.
- Exercises portion control and acts to maximise yield.
- Achieves intended quality in terms of texture, flavour, and appearance
- Identifies and resolves errors during the production process.
- Assists in the resolution of feedback, complaints, and issues.
- Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
- Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
- Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
- Complies with health and safety legislation, regulations, guidelines and procedures.
- Undertakes stock control, storage, and rotation.
- Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
- Follows equity, diversity and inclusion legislation and organisational policies.
- Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Communicates with colleagues, manager and other stakeholders in a professional manner.
- Works as part of a team to support service delivery.
- Uses feedback to improve own performance.
- Manages own time to ensure tasks are completed.
Training schedule
- Our Commis Chef apprenticeship has a college day-release, which you can attend at The Grimsby Institute (Nuns Corner, Grimsby)
- You’ll complete master class sessions to learn to cook and prepare a wide range of different dishes, including seafood, offal, game, meat and fish
- A dedicated Vocational Trainer will also visit you at work, on average once every4-6 weeks, to establish a personal learning and development plan, outlining a schedule of training activities and objectives
- You will complete a mixture of on and off the job training, including workshops, face to face training and working towards creating a portfolio of relevant practical evidence
- You’ll also be supported by Development Chefs and your colleagues at all times, and will be mentored and trained constantly
- This type of practical learning is a great way to train, and you’ll learn a huge amount in a short time
- You will have a review every 8-12 weeks with your Manager and Trainer to discuss your progress
Requirements
Desirable qualifications
GCSE in:
- English (grade 3/D or above)
- Maths (grade 3/D or above)
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
- Problem solving skills
- Number skills
- Analytical skills
- Logical
- Team working
- Creative
- Initiative
- Patience
Other requirements
- Billington Foods is located on Arkwright Way, Scunthorpe, DN16 1AL
- Please check the location and ensure you would be able to reliably travel to and from work daily
- This apprenticeship runs on a day-release model, with one day of college attendance each week (in term-time). Day-release college sessions run from The Grimsby Institute, Nuns Corner, Grimsby, DN34 5BQ
- Please check the location to ensure you would be able to attend the college sessions in Grimsby once each week
There is a free college bus available from Scunthorpe and the surrounding areas:
https://grimsby.ac.uk/visit/find-us/transport/
About this employer
Billington Foods is a leading UK food manufacturer supplying the Foodservice, Retail and business-to-business markets with high-quality chilled and frozen sauces, soups, pies and desserts. Part of the Billington Group, the business combines a strong heritage with a forward-thinking approach to innovation, product development and food production. Home to the well-known Glorious! soup range, Billington Foods is committed to creating delicious products for all occasions, whether enjoyed at home, out of home or on the go. With factories based in Scunthorpe and Wellingborough, the company prides itself on high standards of food quality, safety and creativity, making it an exciting place to begin a career in food development and production.
After this apprenticeship
- This apprenticeship programme provides a fantastic opportunity for apprentices to build a strong foundation of practical development chef skills
- The apprenticeship will lead to a permanent job role for the right candidate, and could include internal progression opportunities
Ask a question
The contact for this apprenticeship is:
TEC PARTNERSHIP
Claire
myapprenticeship@grimsby.ac.uk
The reference code for this apprenticeship is VAC2000033411.
Apply now
Closes in 14 days (Wednesday 10 June 2026 at 11:59pm)