Apprentice Chef
Fynn Valley Terrace
Ipswich (IP6 9JA)
Closes on Monday 17 August 2026
Posted on 25 June 2026
Contents
Summary
Start your career as a Chef here! Every day is different at Fynn Valley. With dishes from Cafe Breakfasts to large scale A La Carte, grab this opportunity to learn a wide variety of skills in a fast-paced friendly environment.
- Wage
-
£16,640 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
8 hour shifts with a half an hour unpaid lunch break. Lunch provided.
Days will vary, but will include weekends and evenings.
5 days over a 7 day period.
40 hours a week
- Start date
-
Monday 7 September 2026
- Duration
-
1 year 6 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
Working in the kitchen at Fynn Valley Terrace, you will be guided directly by the Head Chef, as part of the kitchen team preparing a wide variety of dishes from cafe breakfasts and golf match meals to a la carte style wedding breakfasts and large events for up to 200 guests.
- Learn the basics in food preparation
- Catering for golf club and cafe meals as well as large functions for up to 200 people
- Assisting in the preparation of cafe breakfast and lunches before moving on to events
- Undertake Food Safety and Hygiene Qualifications
- Learn how to use a wide variety of kitchen catering equipment
- Initially preparing vegetables and baked goods, alongside making desserts from scratch, you will progress as your skill levels expand
You will be encouraged to be creative to be creative to support menu planning with new ideas.
Where you'll work
Fynn Valley Golf Club
Witnesham
Ipswich
IP6 9JA
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SUFFOLK NEW 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
- Production Chef Standard
- English and maths (if required) Level 2
More training information
- On the job training
- Day release
- First Aid Training
- Food Hygiene and Safety Qualifications
Requirements
Desirable qualifications
GCSE in:
- English or Equivalent (grade Grade A-C or 9-4)
- Maths or Equivalent (grade Grade A-C or 9-4)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- Attention to detail
- Organisation skills
- Customer care skills
- Presentation skills
- Team working
- Creative
- Initiative
- Patience
- Physical fitness
- Punctual
- Good under pressure
- Open to learning new skills
Other requirements
- Own transport an advantage due to location
About this employer
Fynn Valley is a Golf Club and hospitality venue with holiday lodges and a caravan site which is a 5-minute drive to the north of Ipswich.
As well as providing cafe breakfast and lunch for golfers and visitors, the Terrace venue is popular for events such as weddings, conferences and parties for up to 200 people.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
As the business is expanded, with plans ongoing for an additional dining area and kitchen, there is a genuine opportunity for ongoing employment with progression for the right candidate.
Ask a question
The contact for this apprenticeship is:
SUFFOLK NEW COLLEGE
Natasha Stead
apprenticeshipapplication@suffolk.ac.uk
The reference code for this apprenticeship is VAC2000039209.
Apply now
Closes on Monday 17 August 2026