Production Chef L2 Apprentice - The Clock Bar

The Clock Bar

NOTTINGHAM (NG7 5GD)

Closes in 27 days (Thursday 15 January 2026 at 11:59pm)

Posted on 18 December 2025

Print

Contents

Summary

The Clock Bar is a family-owned business with a friendly, welcoming atmosphere, offering a wide variety of dishes including burgers, pizzas, curries, and jacket potatoes. We are currently looking for a Production Chef Apprentice to join our team.

Wage

£14,133.60 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
Tuesday - Thursday, 4.00pm - 10.00pm -30 mins break, Friday, 4.00pm - 12.00pm (1 hour lunch) Saturday, 4.00pm - 12.00pm and Sunday, 4.00pm - 10.00pm (30 mins lunch)

36 hours a week

Start date

Friday 16 January 2026

Duration

1 year

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

  • Take orders from Just Eat, Deliverroo, Too Good To Go and Uber make and dispatch keep note of receipts
  • In Kitchen mostly prepper snacks like burgers, chips samosas mostly fry ups
  • Keep fridges, Cookers, Fryers clean and tidy
  • To carry out daily routines
  • Some time carry out setting up function room
  • Serve in bar and cash handling involved

*Due to the nature of the working hours, we need to ensure applicants are 18 year of age plus, due to the working hours over the Friday and Saturday evenings*

Where you'll work

6 CRAVEN ROAD
NOTTINGHAM
NG7 5GD

Training

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

Training provider

NOTTINGHAM 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

  • 12 months (+ 3 months end point assessment)
  • No Day Release - all skills demonstrated in work place with visits from assessor
  • Customer service skills will also be assessed 

Requirements

Essential qualifications

GCSE in:

  • English (grade 9-3)
  • Maths (grade 9-3)

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
  • Presentation skills
  • Number skills
  • Team working
  • Creative
  • Initiative
  • Non judgemental
  • Patience

About this employer

 A family run bar and restaurant that also offers events, takeaway service and delivery of various types of dishes.

We organise parties, events in our banqueting hall as well as serving food in the restaurant and main counter.  WE also offer delivery service through Deliveroo and Just eat.  A family owned business and has a really friendly warm atmosphere.  We offer a variety of food dishes such as burgers, pizza’s, curry’s and jacket potatoes.

After this apprenticeship

  • Potential to secure a permanent role on successful completion of apprenticeship

Ask a question

The contact for this apprenticeship is:

NOTTINGHAM COLLEGE

The reference code for this apprenticeship is VAC2000005886.

Apply now

Closes in 27 days (Thursday 15 January 2026 at 11:59pm)