Apprentice Production Chef

GIGIS BISTRO LTD

LINCOLN (LN2 1LU)

Closes in 20 days (Tuesday 25 November 2025 at 11:59pm)

Posted on 4 November 2025

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Summary

Production Chef Wanted – Steep Hill, Lincoln. Join our vibrant Bar Bistro nestled in the heart of historic Steep Hill. We’re seeking a passionate and reliable Production Chef to help craft bold, seasonal dishes in a fast-paced kitchen that thrives on creativity and teamwork. Ready to bring flavour to the hill? Apply now to cook something great.

Wage

£11,778 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)

Training course
Production chef (level 2)
Hours
5 days per week. Shifts start at 09:00 and end at 16:30

30 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

What we offer: 

  • A supportive, close-knit team 
  • Opportunity to shape menus and grow your skills 
  • Stunning location with a loyal customer base

You bring: 

  • Solid kitchen experience and a love for fresh ingredients 
  • Calm under pressure and a sharp eye for detail 
  • A collaborative spirit and pride in your craft

Ready to bring flavour to the hill? Apply now and let’s cook something great together.

Duties will include, but will not be limited to:

  • Maintain excellent standards of personal, food and kitchen hygiene
  • Ensure compliance with procedures, menu specifications and recipes
  • Produce food meeting portion controls and budgetary constraints
  • Adapt and produce dishes to meet special dietary, religious and allergenic requirements
  • Follow, complete and maintain production schedules, legislative and quality standard documentation
  • Use specialist kitchen equipment
  • Communicate internally and externally with customers and colleagues
  • Commit to personal development activities

Where you'll work

26-27 STEEP HILL
LINCOLN
LN2 1LU

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 Level 2 in Production Chef
  • 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

Course outline: 

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

Requirements

Essential qualifications

GCSE in:

English and Maths (grade Grade C/4 or higher)

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
  • Presentation skills
  • Team working
  • Non judgemental
  • Patience

About this employer

Nestled within the storied streets of historic Lincoln, we are delighted to present Gigi's Bar & Bistro, where the spirit of the past converges with contemporary culinary excellence. As the sun sets over the medieval silhouette of Lincoln Cathedral and the cobbled streets come alive with whispers of history, Gigi's invites you to embark on an unforgettable journey through time and taste. Step into our intimate haven, where rustic charm meets modern sophistication. Gigi's Bar & Bistro seamlessly blends the warmth of exposed brick and reclaimed wood with the allure of ambient lighting, creating an inviting space that pays homage to Lincoln's timeless elegance. With a menu of culinary odyssey, and a cozy spot to unwind after exploring Lincoln's iconic landmarks or a vibrant venue to gather with friends, Gigi's Bar & Bistro offers the perfect blend of atmosphere and flavour

http://www.gigisbarandbistro.com (opens in new tab)

Company benefits

Share of tips. Discount provided in Gigi’s Too (neighbouring business)

After this apprenticeship

  • Permanent position available on successful completion of the Apprenticeship

Ask a question

The contact for this apprenticeship is:

LINCOLN COLLEGE

Kateryna Shevchenko

apprenticeships@lincolncollege.ac.uk

01522 876284

The reference code for this apprenticeship is VAC1000349517.

Apply now

Closes in 20 days (Tuesday 25 November 2025 at 11:59pm)

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