Apprentice Production Chef

THE VEDANTA WAY LTD

BRANSTON (LN4 1PD)

Closes in 24 days (Saturday 25 October 2025 at 11:59pm)

Posted on 30 September 2025

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Summary

The Vedanta is a retreat centre seeking an apprentice to work and learn in our vegetarian kitchen, gaining hospitality and catering skills. With plant-based diets rapidly growing and skilled chefs in short supply, you’ll train directly with experienced head chefs, learning diverse cooking styles and cuisines.

Wage

£18,720 a year

Check minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
Includes weekdays & weekends, with a 2-shift rotation and occasional split shifts. Shifts may vary between morning and evening hours.

40 hours a week

Start date

Thursday 30 October 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

Duties will include, but will not be limited to:

  • Preparing ingredients, cooking, and presenting fresh dishes under supervision.
  • Helping with daily kitchen tasks such as cleaning, organising, and stock rotation.
  • Supporting service times by plating food, refilling counters, and assisting chefs.
  • Learning about food safety, hygiene standards, and teamwork in a busy kitchen.

Kitchen apprentices normally work 40 hours per week, including some weekends, with shifts arranged to cover breakfast, lunch, and dinner services. You will have regular breaks and study time built into your schedule as part of the apprenticeship.

Where you'll work

THE VEDANTA WAY
BRANSTON HALL
LINCOLN ROAD
BRANSTON
LN4 1PD

Training

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

Training provider

LINCOLN COLLEGE

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

  • The successful candidate will work towards achieving their Apprenticeship Standard in Production Chef Level 2.
  • A dedicated work-based trainer will be assigned to the candidate to provide them with support and guidance throughout the course.
  • This is a predominantly work-based programme with College attendance required once a month. All learning will take place at the candidate's place of employment/College and within their contracted working hours.

More training information

Course outline:

https://skillsengland.education.gov.uk/apprenticeships/st0589-v1-2

Requirements

Essential qualifications

GCSE in:

English and Maths (grade A*/9 – E/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
  • IT skills
  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Problem solving skills
  • Presentation skills
  • Administrative skills
  • Number skills
  • Team working
  • Creative
  • Initiative
  • Patience
  • Physical fitness

Other requirements

The role may involve LIFTING pots and pans, storing stock, sorting out deliveries, washing up, moving heavy items, etc Being able to handle physically demanding tasks, occasionally lifting to around 20 kg, depending on the item and how it’s carried

About this employer

The Vedanta Way Ltd Private limited company, incorporated 18 July 2018 (Companies House).

https://www.thevedanta.org (opens in new tab)

After this apprenticeship

Upon successful completion of the apprenticeship, candidates may be offered a full-time position within the establishment. This role can serve as a stepping stone toward future opportunities in hospitality, including advancement to roles such as Line Cook, Sous Chef, or Kitchen Supervisor.

Ask a question

The contact for this apprenticeship is:

LINCOLN COLLEGE

Kateryna Shevchenko

katerynashevchenko@lincolncollege.ac.uk

The reference code for this apprenticeship is VAC1000344400.

Apply now

Closes in 24 days (Saturday 25 October 2025 at 11:59pm)

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