Apprentice Chef / Baker Level 2
Roses Pantry
Nottingham (NG15 9BD)
Closes in 10 days (Friday 26 September 2025 at 11:59pm)
Posted on 16 September 2025
Contents
Summary
We're looking for a school leaver interested in joining our team as an Apprentice Chef / Baker at Roses Pantry. We are a busy family ran Coffee Shop, Restaurant and Newsagents situated in Milton Court, in Ravenshead. We’ve been open over 4 years, and in that time Roses Pantry has become a true community hub.
- Wage
-
£9,815 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)
Subject to age on successful application.
- Training course
- Production chef (level 2)
- Hours
-
Your working week will start at 9am and generally finish at 2pm
Monday to Friday with some weekend working required especially when we host Sunday lunch.
25 hours a week
- Start date
-
Friday 3 October 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
- Give customers a positive impression of themselves
- Maintain a safe, hygienic and clean working environment
- Work effectively as part of the team
- Learn the basics of food safety and food hygiene
- Learn how to manage allergies
- Serve food & drinks at the table
- work with the customer service team to clear and clean the tables
- Use the point of sale to receive, reconcile and return newspapers
- Maintain the stock and manage work with the owner to reorder
- Learn the art of making and serving coffee and tea
- Learn how to maintain and clean the coffee machine
- Keep up to date with new products, menus and promotions
- Help to maintain our social media platform
- Assist with setting up the outside patio area
- Learn to bake and cook all items on the menu
- Put into practice lessons from basic food hygiene course
- Put into practice lessons from allergen awareness course
- Carry out a first aid course
Where you'll work
7 Milton Court
Ravenshead
Nottingham
NG15 9BD
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
HIT TRAINING LTD
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.
Requirements
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- IT skills
- Attention to detail
- Organisation skills
- Customer care skills
- Problem solving skills
- Presentation skills
- Administrative skills
- Number skills
- Team working
- Creative
- Initiative
- Patience
About this employer
The successful applicant will benefit from • A friendly environment, working alongside passionate team members • Christmas Day and New Year’s Day off every year • Ample Free On site Parking • Finishing before 2:30 most days • Opportunities to learn how to bake • Opportunities to learn how to cook • Barista Training • Training in Food Hygiene and Allergy Awareness • An industry standard accredited apprenticeship managed by JCT
http://www.rosespantry.co.uk (opens in new tab)
Company benefits
On site parking Good connections for bus routes. Tips Holiday pay
After this apprenticeship
Following succesful completion of level 2 then level 3 would be offered.
Ask a question
The contact for this apprenticeship is:
Roses Pantry
Lisa Hadley
pshadley27@gmail.com
The reference code for this apprenticeship is VAC1000342262.
Apply now
Closes in 10 days (Friday 26 September 2025 at 11:59pm)
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