Production Chef Level 2 apprenticeship
ELSA'S AT THE LAKES LIMITED
Lechlade (GL7 3DT)
Closes on Sunday 30 November 2025
Posted on 21 October 2025
Contents
Summary
The Lakes Bar & Kitchen is open to our residents, guests and local Cotswold community.The Production Chef will play a critical role in maintaining the high standards of food quality, consistency, and service our guests expect. This position offers a unique opportunity to work in a stunning environment, contributing to a refined culinary experience.
- 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)
Pay reviews occur every six months; if college work is current, attendance is perfect, and the line manager's report is positive, pay will increase.
- Training course
- Production chef (level 2)
- Hours
-
Shifts to be confirmed.
40 hours a week
- Start date
-
Monday 5 January 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
- Input in menu choices - being creative and getting involved in the business aspects - costings etc.
- Working alongside trained staff to gain cooking skills and knowledge
Plating up meals in a presentable and creative manner in line with menu specifications - Getting food out to customers in a timely manner
- Using fresh locally sourced ingredients
Where you'll work
The Lakes by Yoo
Coln Park Lakes
Lechlade
GL7 3DT
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
NEW COLLEGE SWINDON
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 Apprenticeship Standard
- Functional Skills in English and maths if required
Requirements
Essential qualifications
GCSE in:
- English (grade 3)
- maths (grade 3)
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
- Self motivated
- Good personal appearance
About this employer
The Lakes by Yoo is exclusive private development, spread across 850 acres of woodland, meadows & lakes in the Cotswold water park. Established for over 15 years, we build unique, luxury lakefront and woodland second homes. The estate also includes the Award-winning Orchard Spa, and numerous clubhouse buildings. The Estate is fully serviced with 24hr security, Concierge and Guest Services team to help with all resident and guest requests. The Estate is home to several facilities including a full-service spa and gym, tennis courts, restaurant and a zip activities hub. Although the location is secluded, a bus stops close to the main entrance. A staff car park is available for those who wish to drive their personal vehicles
After this apprenticeship
- Possibility of full-time position after successful completion of apprenticeship
Ask a question
The contact for this apprenticeship is:
NEW COLLEGE SWINDON
Kirsty Quittelier
kirsty.quittelier@newcollege.ac.uk
07564576155
The reference code for this apprenticeship is VAC1000341476.
Apply now
Closes on Sunday 30 November 2025
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