Chef Apprentice

Stratford Sports Club

STRATFORD UPON AVON (CV37 7LS)

Closes on Wednesday 1 October 2025

Posted on 27 August 2025

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Summary

A chef apprentice preps ingredients, assists chefs, learns kitchen equipment, follows hygiene and safety rules, develops knife and cooking skills, and manages multiple tasks - all while gaining hands-on experience, teamwork, and a passion for the culinary arts.

Wage

£13,741 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)

All staff receive a share of tips.

Training course
Production chef (level 2)
Hours
5 days out of 7, shifts may include some evening work. Exact working days and hours TBC

35 hours a week

Start date

Tuesday 14 October 2025

Duration

1 year 2 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

  • Wash and chop produce
  • Portion proteins for various dishes
  • Prepare stocks and sauces under supervision
  • Organise refrigerators and pantries
  • Label ingredients and restock kitchen stations
  • Weigh and measure recipe components during prep
  • Blanch vegetables and assist with marinating meats
  • Plate appetisers and garnish dishes during service
  • Maintain a clean and efficient workspace
  • Help with dishwashing and waste disposal as needed
  • Stay attentive to chefs' requests and adapt to changing needs
  • Learn new skills and take on growing responsibilities each day

Where you'll work

SWANS NEST LANE
STRATFORD UPON AVON
CV37 7LS

Training

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

Training provider

SOLIHULL COLLEGE AND UNIVERSITY CENTRE

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 Level 2.

This qualification is mainly delivered in the workplace supported by a specialist hospitality professional, learner have access to an eportfolio where workbooks and supportive material can be found, in addition to the workplace visit, candidates are invited to 6 specialist skills sessions at college.

Requirements

Desirable qualifications

GCSE in:

English & Mathematics (grade 4 or above)

Other in:

Food Safety (grade Level 2)

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
  • Customer care skills
  • Problem solving skills
  • Team working
  • Initiative
  • Non judgemental
  • Patience

About this employer

Stratford Sports Club, the heart of sports and community in Stratford-upon-Avon. As the proud home of Cricket, Hockey, Snooker, Squash, and Tennis, we offer top-class facilities for both competitive players and social members alike. Whether you're aiming to improve your game, enjoy a casual match, or simply soak in the vibrant atmosphere, Stratford Sports Club is where passion meets play. Join us in celebrating sport and camaraderie in one of the most historic towns in the UK.

http://www.stratfordsport.co.uk (opens in new tab)

Company benefits

Discount on food and drinks as an employee of the Club

After this apprenticeship

Full-time position in the kitchen will be offered to the right candidate.

Ask a question

The contact for this apprenticeship is:

SOLIHULL COLLEGE AND UNIVERSITY CENTRE

Bryan Anderson

Bryan.Anderson@solihull.ac.uk

01789266245

The reference code for this apprenticeship is VAC1000338911.

Apply now

Closes on Wednesday 1 October 2025

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