Early Years Chef Apprenticeship

Summary

Level 2 Production Chef apprenticeship, where you can learn how to prepare nutritious and tasty meals for children in nurseries and work in a nurturing environment.

Wage

£15,704 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Training course

Production chef (level 2)

Hours

Monday to Friday, shifts to be confirmed.

40 hours a week

Start date

Thursday 31 July 2025

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

Provide nutritious meals for babies and children each day
Complete lunchtime service and prepare teatime with an efficient and clear handover
Work within a nursery environment, overseeing all aspects of the nursery kitchen alongside the Nursery Manager
Be responsible for completing all necessary paperwork
Adhere to company policies on Health and Safety, dietary requirements, and other professional kitchen standards

Where you'll work

Whitebushes Village Hall
Mason S Bridge Road
Redhill
RH1 5LL

Training

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

College or training organisation

BRIGHT BEES NURSERY LTD

Your 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.

Your training plan

Apprenticeship training is delivered through a combination of on-the-job and off-the-job training, with a minimum of 20% of an apprentice's working hours dedicated to off-the-job learning. This can include practical training, classroom instruction, online learning, and coaching, tailored to the specific apprenticeship standard and the apprentice's needs.

Requirements

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Attention to detail
Organisation skills
Customer care skills
Problem solving skills
Number skills
Team working
Creative
Initiative

About this company

At our nurseries, we provide a nurturing and stimulating environment where children can learn, grow, and thrive. Following the Early Years Foundation Stage (EYFS) framework, we incorporate a blend of Montessori, Reggio Emilia, and the Curiosity Approach to create a well-rounded learning experience tailored to each child’s needs. Our goal is to foster curiosity, independence, and confidence in children, preparing them for their next educational journey. To enrich their development, we also offer French, Yoga, and Dance lessons, promoting creativity, physical well-being, and cultural awareness. With a warm and caring team dedicated to early childhood education, we ensure that every child receives the support and encouragement they need to flourish. Our nurseries provide a safe, engaging, and inclusive space where learning is fun and meaningful.

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

After this apprenticeship

After completing an Early Years Chef apprenticeship, career progression may include roles such as Nursery Kitchen Supervisor, Senior Early Years Chef, or Head of Nursery Catering. There are also opportunities to advance into wider childcare catering management roles or nursery operations management. Further qualifications, such as a Level 3 Early Years or Catering apprenticeship, or a Level 4 Early Years Manager Apprenticeship, can support continued career development.

Ask a question

The contact for this apprenticeship is:

BRIGHT BEES NURSERY LTD

Carla Stute

carla@joyfultots.co.uk

01737 486786

The reference code for this apprenticeship is VAC1000329622.

Apply now

Closes in 14 days (Friday 18 July 2025 at 11:59pm)

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