Apprentice Chef

Hamptwoth Golf & Country Club

WILTSHIRE (SP5 2DT)

Closes in 11 days (Monday 13 October 2025 at 11:59pm)

Posted on 30 September 2025

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Summary

You will be working in a busy kitchen alongside the Head Chef, preparing meals for the Golfclub's Members. You will develop skills required for a future in Hospitality.

Wage

£18,720 a year

Check minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
Working week may vary and may include evening and weekends. 1 hour break. Exact shifts TBC

40 hours a week

Start date

Monday 3 November 2025

Duration

1 year 6 months

Positions available

2

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

  • Meal prepartion in line with current menu 
  • Support with special events catering
  • Checking and ordering stock 
  • Equipment checks
  • Washing up 

Where you'll work

HAMPTWORTH GOLF CLUB
HAMPTWORTH ROAD
HAMPTWORTH
WILTSHIRE
SP5 2DT

Training

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

Training provider

WILTSHIRE 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

  • Training will be mainly workbased with regular Assessor visits to the setting.
  • You will complete a skills portfolio and submit coursework via a online learning platform.

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
  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Problem solving skills
  • Presentation skills
  • Team working
  • Creative
  • Initiative

About this employer

Located within the stunningly beautiful New Forest National Park, Hamptworth golf club offers 18 holes of golf and practice facilities. We are open seven days a week from 8am to 8pm.

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

After this apprenticeship

May lead to a fulltime position upon completion of the apprenticeship. 

Ask a question

The contact for this apprenticeship is:

WILTSHIRE COLLEGE AND UNIVERSITY CENTRE

Wiltshire College and University Centre Apprenticeship Team

apprenticeships@wiltshire.ac.uk

01249465282

The reference code for this apprenticeship is VAC1000344258.

Apply now

Closes in 11 days (Monday 13 October 2025 at 11:59pm)

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