Production chef apprenticeship

The Swan Inn

THETFORD (IP26 5BW)

Closes on Tuesday 1 December 2026

Posted on 26 October 2026

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Summary

We are looking for an enthusiastic and reliable production chef. If you are keen to learn, organised and passionate about food, with a positive attitude and willingness to learn, this is an excellent opportunity to develop practical cooking skills while gaining experience in a busy hospitality environment with our experienced chefs.

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)

The hours may range from 20-40 hours/week.

The successful applicant will be paid the national minimum wage for apprentices based on their age (£8ph - £12.71ph)

 

This will be reviewed regularly based on the applicant’s progress.

Training course
Production chef (level 2)
Hours
Hours to be worked within the following times: Monday – Friday 10am to 10pm. Saturday – Sunday 8am to 9pm. Shifts. Evenings and weekends included. 20-40 hours per week.

30 hours a week

Start date

Monday 4 January 2027

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

Your average week will consist of food preparation and cooking, including daily set up of all ingredients and recipes. Cooking and plating up guest’s menu choices while learning and developing new culinary skills.

You will follow our chef’s recipes, understanding and following portion-control guidelines.

You will also:

  • Maintain high standards of cleanliness, hygiene, and food safety.
  • Help with stock rotation, deliveries, and kitchen organisation.
  • Work as part of a team during busy service periods.
  • Follow instructions and contribute positively to the kitchen team.

Where you'll work

THE SWAN
BRANDON ROAD
HILBOROUGH
THETFORD
IP26 5BW

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

THE COLLEGE OF WEST ANGLIA

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

Level 2 apprenticeship – Production chef.

Day release once a week at College of West Anglia in Kings Lynn.

Requirements

Essential qualifications

GCSE in:

English & maths (grade 9-2/A*-E)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Communication skills
  • Team working
  • Able to follow instructions
  • Punctuality
  • A passion for cooking

Other requirements

Due to the rural location of the business, the applicant will need to be able to drive and have their own vehicle.

About this employer

Rural, family run Pub, restaurant, and accommodation.

We offer a breakfast, lunch & dinner menu. Carvery on Sundays and special menu’s & buffets throughout the year.

Company benefits

The applicant will receive a meal provided by our kitchen if working more than 6hrs.

There is a tips system in which all team members receive a share.

After this apprenticeship

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

We would like the successful applicant to continue in a role as chef after completion of their apprenticeship.

Ask a question

The contact for this apprenticeship is:

THE COLLEGE OF WEST ANGLIA

Paul Nelson

nelsonsnest21@outlook.com

01760756380

The reference code for this apprenticeship is VAC2000060054.

Apply now

Closes on Tuesday 1 December 2026