Chef Apprenticeship
The Food of Love
37 Henley Street (CV37 6QW)
Closes on Wednesday 9 December 2026
Posted on 3 November 2026
Contents
Summary
You will be working alongside our Chef to prepare and create high quality food for our customers, in our Cafe, situated in pedestrianised Henley Street, home of Shakespeare's birthplace.
- Wage
-
£16,926 a year
- Training course
- Production chef (level 2)
- Hours
-
30 hours per week, weekends are a must. Exact shifts to be provided
30 hours a week
- Start date
-
Wednesday 16 December 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
As a Chef Apprentice at The Food of Love, you will be working towards the Production Chef Level 2 Apprenticeship, alongside your daily roles and responsibilities, over the duration of 15 months.
Roles and Responsibilities:
- Prepare, cook and present food which meets spec and our customers expectations
- Work alongside our Chef, to learn our Menu
- Communicate with all team members
- Maintain hygiene levels and safety regulations in the kitchen to help to guarantee the safety of our team and visitors
Where you'll work
37 Henley Street
CV37 6QW
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
LIFETIME TRAINING GROUP 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
Production Chef Apprenticeship Level 2 including Functional Skills in maths and English
Requirements
Desirable qualifications
null in:
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Team Working
- Organisation Skills
Other requirements
- The key dates provided should be used as a guide only, if the position is filled, the vacancy will close
About this employer
Far from the only establishment in town that's utilised a Shakespeare quote in its name, but one of the best, serving freshly prepared breakfasts and light lunches (think salads, baguettes, jacket potatoes) - all with a smile. The outside area is a great spot for people-watching, situated in pedestrianised Henley Street, home of Shakespeare's birthplace.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
- Ongoing training and development, with the scope to progress to Sous Chef
Ask a question
The contact for this apprenticeship is:
LIFETIME TRAINING GROUP LIMITED
null
apprenticerecruitment@lifetimetraining.co.uk
01173017146
The reference code for this apprenticeship is VAC2000062372.
Apply now
Closes on Wednesday 9 December 2026
After signing in, you’ll apply for this apprenticeship on the company's website.