Apprentice Production Chef

The Ingram Arms

GAINSBOROUGH (DN21 3PR)

Closes in 18 days (Saturday 6 December 2025 at 11:59pm)

Posted on 14 November 2025

Print

Contents

Summary

Join our team at a traditional pub with a modern twist, located in the heart of Laughton Village, Gainsborough. As an Apprentice Chef, you’ll gain hands-on experience, develop your culinary skills, and build a rewarding career in the hospitality industry.

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)

Training course
Production chef (level 2)
Hours
5 x five-hour shifts Monday to Sunday, between 9am and 9pm

25 hours a week

Start date

Monday 5 January 2026

Duration

1 year 8 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

Duties will include, but are not limited to:

  • Stock control and rotation
  • Food preparation, including vegetables and salads
  • Learning to cook using both modern and traditional methods
  • Working closely with the Head Chef to build confidence in cooking and food preparation
  • Developing knife skills
  • Learning about kitchen safety and food safety practices
  • Maintaining high standards of food hygiene and cleanliness
  • Assisting with kitchen porter duties, including cleaning and operating the dishwasher
  • Supporting the chef during service

Where you'll work

10 BLYTON ROAD
LAUGHTON
GAINSBOROUGH
DN21 3PR

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 L2.
  • A dedicated work-based trainer will be assigned to the candidate to provide them with support and guidance throughout the course.
  • This is a Day Release programme which means you will attend College, 1 day per week, term time only. This will fall within your 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 – C/4)

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

A traditional pub with a modern twist, set in the heart of Laughton Village, Gainsborough now with overnight accommodation.

https://theingram-arms.co.uk (opens in new tab)

After this apprenticeship

Opportunity to continue a career as a professional chef, with the potential to progress into more senior kitchen roles.

Ask a question

The contact for this apprenticeship is:

LINCOLN COLLEGE

The reference code for this apprenticeship is VAC2000000682.

Apply now

Closes in 18 days (Saturday 6 December 2025 at 11:59pm)

Sign in with your GOV.UK One Login to apply.