Apprentice Production Chef
SOUTHILL TEA ROOMS LIMITED
BIGGLESWADE (SG18 9JB)
Closes in 20 days (Wednesday 14 October 2026)
Posted on 23 September 2026
Contents
Summary
Southill Tea Rooms are looking for an enthusiastic and passionate Apprentice Production Chef to join our dedicated team.
This is a fantastic opportunity to start your career in the hospitality and catering industry while gaining valuable workplace experience and working towards gaining a level 2 Production Chef apprenticeship standard.
- Wage
-
£12,480 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
30 hours between Tuesday and Saturday. Shifts to be confirmed.
30 hours a week
- Start date
-
Tuesday 3 November 2026
- Duration
-
10 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
- Learning and developing new skills
- Preparing fruits and vegetables for service
- Assisting with food preparation and presentation
- Supporting basic baking activities, make baked goods to sell in the tearoom.
- Using commercial kitchen equipment safely and effectively
- Assisting with maintaining kitchen organisation and cleanliness
- Supporting food hygiene and safety management procedures
- Carrying out general cleaning duties
- Adhering to food safety and hygiene standards at all times
- Rotating and replenishing stock
- Ensuring kitchen utensils and equipment are cleaned and maintained
Where you'll work
55 HIGH STREET
SOUTHILL
BIGGLESWADE
SG18 9JB
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
INSPIRO LEARNING 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
A work-based apprenticeship combines on-the-job learning with formal training. Apprentices are employed, receive a wage, and gain hands-on experience while working towards a recognised qualification. This enables them to develop industry-specific skills in a real working environment.
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
- Presentation skills
- Team working
- Creative
- Initiative
- Non judgemental
- Patience
- Interest in Baking
Other requirements
An interest in cooking or baking would be preferred, but a desire to work hard, contribute, communicate and collaborate with a team, have a keen eye for detail and a passion to learn about food and gain new skills are essential.
About this employer
Southill Tea Room, A 200 year old historic tearoom in the beautiful village of Southill. Offering Breakfasts, Lunches, Afternoon Tea, Cream Teas or just Tea/Coffee and cake,
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
This is a fantastic opportunity for you to develop your career within the hospitality and catering industry. The possibility of a permanent position offered to a hard working committed apprentice.
Ask a question
The contact for this apprenticeship is:
INSPIRO LEARNING LIMITED
Julia Brightman
julia@cremebrewlait.co.uk
07808398778
The reference code for this apprenticeship is VAC2000054929.
Apply now
Closes in 20 days (Wednesday 14 October 2026)
After signing in, you’ll apply for this apprenticeship on the company's website.