Level 2 Production Chef Apprentice
STATOM GROUP LIMITED
Vauxhall (SE11 5JA)
Closes in 20 days (Friday 7 August 2026 at 11:59pm)
Posted on 17 July 2026
Contents
Summary
Join our team as a Level 2 Production Chef Apprentice and gain hands-on experience in a professional kitchen while earning a nationally recognised qualification. You will learn food preparation, cooking techniques, food safety, stock management and teamwork, supported by experienced chefs throughout your apprenticeship.
- 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
-
Monday to Friday, 7 am to 4 pm.
40 hours a week
- Start date
-
Monday 17 August 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
- Produce dishes using fresh and pre-prepared ingredients.
- Ensure food stock is stored correctly and used in rotation.
- Work effectively in a team, communicating internally and externally with customers and colleagues.
- Follow standard operating procedures to produce and serve food to business standards.
- Take personal responsibility for own development, observing professional standards.
- Ensure preparation, service and close down is undertaken as instructed and to meet daily demand.
- Use equipment and technology safely and effectively, including preventative maintenance.
- Adhere to food safety regulations and legislation, and undertake due diligence.
- Follow sustainability best practice in relation to the use of resources including energy, water and reduction and disposal of waste.
- Adapt and produce dishes to meet special dietary, religious and allergenic requirements.
- Comply with health and safety legislation, policies and procedures, including fire regulations.
- Observe equity, diversity, inclusion and wellbeing guidelines and contribute to a supportive, inclusive and motivational working environment.
Where you'll work
Statom House 47 49 Durham Street
Vauxhall
SE11 5JA
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
BUSY BEES EDUCATION & TRAINING 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
The successful apprentice will work towards the Level 2 Production Chef Apprenticeship Standard, delivered by Busy Bees Education and Training. Training will primarily take place in the workplace, with off-the-job training provided through a combination of online learning, workplace visits and one-to-one support from a dedicated tutor. Regular progress reviews will be scheduled throughout the apprenticeship to monitor development and ensure successful completion of the programme.
Requirements
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
- Problem solving skills
- Team working
About this employer
We are Specialists. A leading independent versatile and experienced construction business, providing specialist solutions for Civil Engineering, Demolition, Remediation, Groundworks and RC Frames across the UK. We are trusted to deliver residential and commercial civil engineering and groundworks projects, concrete substructures and superstructures to the highest quality standards, on time and to budget, no matter how technically demanding or logistically complicated.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Senior production chef.
Ask a question
The contact for this apprenticeship is:
BUSY BEES EDUCATION & TRAINING LIMITED
The reference code for this apprenticeship is VAC2000043425.
Apply now
Closes in 20 days (Friday 7 August 2026 at 11:59pm)