Apprentice Pastry Chef

Summary

We’re currently recruiting for an ambitious Apprentice Pastry Chef to help us create exceptional food experiences for Levy on a full-time basis contracted to 40 per week. As a Pastry Chef Apprentice at Chelsea Football Club, you will gain hands-on experience and foundational knowledge in culinary operations, leadership, and menu development.

Wage

£29,000 a year

Check minimum wage rates (opens in new tab)

Training course

Pastry chef (level 3)

Hours

5 out of 7 days, varied, weekends, evenings, including matchdays

40 hours a week

Start date

Monday 15 September 2025

Duration

1 year 6 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

Assisting in preparing, baking, and presenting a wide range of high-quality desserts and pastries to Levy’s premium standards
Following recipes and culinary direction from the Head Pastry Chef to maintain consistency and creativity
Supporting kitchen operations on matchdays, events, and training days with efficiency and attention to detail
Delivering beautifully presented and delicious products suitable for VIP lounges, hospitality boxes, and retail offerings
Contributing ideas for new recipes and seasonal menu development as part of your learning journey
Demonstrating professionalism, reliability, and a strong work ethic across early starts, matchdays and weekends
Supporting Levy's vision to become Net Zero by 2027 by adopting sustainable kitchen practices
Learning how to reduce food waste through proper storage, planning and portioning

Where you'll work

Stamford Bridge
Fulham Road
London
SW6 1HS

Training

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

College or training organisation

THE WKCIC GROUP

Your training course

Pastry chef (level 3)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents

Use professional production methods to create refined, finished dough products including fermented yeast, non-fermented, laminated, enriched and hand-shaped doughs
Use professional production methods to create refined, finished batter products including separated egg, creamed, whisked whole egg, yeasted and French, Swiss, and Italian meringue mix sponges.
Use professional production methods to create refined, finished confectionery and chocolate products including honeycomb or cinder toffee, marshmallow, caramel mou, caramelised nuts, nougat, macaron, Florentine, moulded and dipped bon bons, piped truffle, pate de fruit, and chocolate decorations.
Use professional production methods to create refined, finished paste products using choux, sweet, short or brise, inverse and classic puff, and sable pastries.
Use professional production methods to create refined, finished fruit products including poached, roasted, baked, confit, conserves, compotes, fillings, and curd.
Use professional production methods to create refined, finished biscuit products including hollandaise and a la poche sable, Breton, cookies, and tuille.
Use professional production methods to create refined, finished hot, cold and frozen desserts including starch and non-starch based souffles, fondants, tarts, ice creams, sorbets, parfaits, granites, dacquoise, set creams (anglaise, ganache, meringue) and sabayon mousse.
Use professional production techniques to create refined fillings including ganache, crémeux, frangipane, praline, crème pat, diplomat and mousseline, meringue, chiboust butter cream, bavorois, sec, savoury, baked custard, and gels and inserts.
Use professional production techniques to create refined finishes including glazes, sauces, coulis, and icing
Use professional production methods to create refined, filled, constructed patisserie products including opera, éclair, St Honore, chocolate, fruit and meringue tarts, millefeuille, fraisier, black forest gâteaux, mont blanc, paris brest, pithivier or galette, petit and large entremets.
Use professional production methods to create small decorative display work including nougatine, pastillage, cooked sugar and chocolate which can be in combination.
Reformulate recipes to produce plant-based, gluten free and allergen free alternatives.
Use sensory and related to methods to ensure ingredients are the right quality.
Interpret specifications to achieve intended quality standards
Manage time, temperature and environment when preparing and cooking refined products
Identify and resolve errors during the production process
Apply quality standards related to size, texture, flavour, consistency, and appearance to finished products.
Design products to ensure they can be effectively presented, held, served and or transported to customers on and off site without negative impact on the finished product
Select and use specialist pastry equipment and technology to make refined finished products
Prepare, check, clean, and maintain specialist pastry equipment
Proactively maintain a safe, clean and hygienic working environment to manage compliance with all food safety and health and safety legislation
Plan to meet daily demand, allocating resources and proactively managing risk to production.
Prepare mise en place lists
Adapt plans according to variable internal and external factors
Improve or develop new products considering customer, profit, standards and brand fit
Adopt sustainable working practices to minimise waste and maximise yield for product batches
Use professional communication styles and methods relevant to a commercial kitchen.
Observe professional standards for teamwork, including equity, diversity and inclusion, and act to support the wellbeing and professional development of self and colleagues.
Use professional production methods to create refined, finished dough products including fermented yeast, non-fermented, laminated, enriched and hand-shaped doughs
Use professional production methods to create refined, finished batter products including separated egg, creamed, whisked whole egg, yeasted and French, Swiss, and Italian meringue mix sponges.
Use professional production methods to create refined, finished confectionery and chocolate products including honeycomb or cinder toffee, marshmallow, caramel mou, caramelised nuts, nougat, macaron, Florentine, moulded and dipped bon bons, piped truffle, pate de fruit, and chocolate decorations.
Use professional production methods to create refined, finished paste products using choux, sweet, short or brise, inverse and classic puff, and sable pastries.
Use professional production methods to create refined, finished fruit products including poached, roasted, baked, confit, conserves, compotes, fillings, and curd.
Use professional production methods to create refined, finished biscuit products including hollandaise and a la poche sable, Breton, cookies, and tuille.
Use professional production methods to create refined, finished hot, cold and frozen desserts including starch and non-starch based souffles, fondants, tarts, ice creams, sorbets, parfaits, granites, dacquoise, set creams (anglaise, ganache, meringue) and sabayon mousse.
Use professional production techniques to create refined fillings including ganache, crémeux, frangipane, praline, crème pat, diplomat and mousseline, meringue, chiboust butter cream, bavorois, sec, savoury, baked custard, and gels and inserts.
Use professional production techniques to create refined finishes including glazes, sauces, coulis, and icing
Use professional production methods to create refined, filled, constructed patisserie products including opera, éclair, St Honore, chocolate, fruit and meringue tarts, millefeuille, fraisier, black forest gâteaux, mont blanc, paris brest, pithivier or galette, petit and large entremets.
Use professional production methods to create small decorative display work including nougatine, pastillage, cooked sugar and chocolate which can be in combination.
Reformulate recipes to produce plant-based, gluten free and allergen free alternatives.
Use sensory and related to methods to ensure ingredients are the right quality.
Interpret specifications to achieve intended quality standards
Manage time, temperature and environment when preparing and cooking refined products
Identify and resolve errors during the production process
Apply quality standards related to size, texture, flavour, consistency, and appearance to finished products.
Design products to ensure they can be effectively presented, held, served and or transported to customers on and off site without negative impact on the finished product
Select and use specialist pastry equipment and technology to make refined finished products
Prepare, check, clean, and maintain specialist pastry equipment
Proactively maintain a safe, clean and hygienic working environment to manage compliance with all food safety and health and safety legislation
Plan to meet daily demand, allocating resources and proactively managing risk to production.
Prepare mise en place lists
Adapt plans according to variable internal and external factors
Improve or develop new products considering customer, profit, standards and brand fit
Adopt sustainable working practices to minimise waste and maximise yield for product batches
Use professional communication styles and methods relevant to a commercial kitchen.
Observe professional standards for teamwork, including equity, diversity and inclusion, and act to support the wellbeing and professional development of self and colleagues.

Your training plan

This training plan has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

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

passion for pastry
willingness to learn
strong communication skills
pro-active
teamwork
ability to take direction

About this company

We’re the people behind the food, hospitality and support services that power your day, make you smile and put a spring in your step. That’s just one of the reasons why we’re the UK and Ireland’s top contract catering, hospitality, and business support services provider.

After this apprenticeship

Level 4 Chef De Partie, Level 4 Senior Culinary Chef, Hospitality Manager

Ask a question

The contact for this apprenticeship is:

THE WKCIC GROUP

The reference code for this apprenticeship is VAC1000329739.

Apply now

Closes on Thursday 14 August 2025

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