Production Chef Apprentice

Bistro on the Quay

IPSWICH (IP4 1AS)

Closes in 8 days (Wednesday 2 September 2026 at 11:59pm)

Posted on 25 August 2026

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Summary

Working as a part of a team in a thriving restaurant at Ipswich Waterfront.

Wage

£12,480 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
5 days a week, flexible hours - shifts to be discussed.

30 hours a week

Start date

Wednesday 16 September 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

Production Chef will be a crucial team member of a very well established kitchen in a thriving restaurant. You will be responsible for preparing ingredients and smooth running of your section as well as supporting other Chefs during service.

We expect the highest hygiene standards to make sure your station is always kept clean.

Good following of directions is also necessary for a smooth operating service.

Where you'll work

3 WHERRY QUAY
IPSWICH
IP4 1AS

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

Requirements

Desirable qualifications

GCSE in:

  • English or Equivalent (grade 9-4 or A-C)
  • Maths or Equivalent (grade 9-4 or A-C)

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
  • High hygiene standards
  • Good work ethic
  • Adaptable
  • Passion for cooking

About this employer

Nestled on the vibrant Ipswich Waterfront, Bistro on the Quay offers a relaxed, neighbourhood bistro experience with seasonal menus and locally sourced dishes, thoughtfully crafted for sharing and savouring together.

We value ourselves on using local suppliers and locally sourced products accordingly to the seasons. 

https://www.bistroonthequay.co.uk/ (opens in new tab)

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

Potential pay rise after successfully completing the probation period (6 months).

Ask a question

The contact for this apprenticeship is:

SUFFOLK NEW COLLEGE

Catherine Townsend

apprenticeshipapplication@suffolk.ac.uk

The reference code for this apprenticeship is VAC2000049496.

Apply now

Closes in 8 days (Wednesday 2 September 2026 at 11:59pm)