Production Chef Apprenticeship

NORBURY HILL CUBS LIMITED

LONDON (SW16 3LB)

Closes in 29 days (Saturday 7 February 2026 at 11:59pm)

Posted on 7 January 2026

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Summary

Norbury Nursery are seeking a Production Chef to prepare and cook fresh, nutritious meals for our nursery children and staff. You will be responsible for menu planning, food prep, and ensuring the highest standards of food hygiene and safety in our kitchen. This is a real opportunity to kickstart your career in the chef industry. 

Wage

£14,310 a year

Check minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
Monday to Friday, Shifts to be confirmed.

32 hours a week

Start date

Saturday 14 February 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

  • Prepare and cook fresh, balanced, and nutritious meals daily for children aged 0-5 years and staff
  • Follow weekly/monthly menu plans, adapting for dietary requirements and allergies
  • Ensure all meals meet nutritional guidelines for early years settings
  • Prepare snacks and special dietary meals as required
  • Maintain consistent quality and presentation of all food served
  • Maintain excellent food hygiene standards in line with Food Safety regulations
  • Ensure HACCP procedures are followed at all times
  • Monitor and record food temperatures and storage conditions
  • Contribute to menu development with seasonal, nutritious, and age-appropriate options
  • Cater for various dietary requirements including allergies, intolerances, cultural, and religious needs

Where you'll work

48 NORBURY HILL
LONDON
SW16 3LB

Training

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

Training provider

STEADFAST TRAINING LTD

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 training will take place on a monthly basis with a designated trainer from Steadfast Training for the qualification
  • It will be a blended learning approach with this either taking place face-to-face at the workplace or online

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4)
  • Maths (grade 4)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Attention to detail
  • Organisation skills
  • Team working
  • Creative
  • Non judgemental
  • Patience

Other requirements

  • Passing a Disclosure and Barring Service (DBS) check
  • First Aid qualification
  • Understanding of EYFS framework and how nutrition supports child development
  • Experience working in an early years setting

About this employer

Norbury Hill Cubs Nursery is a well-established early years setting providing high-quality care and education for young children. We pride ourselves on our holistic approach to child development, including providing nutritious, freshly prepared meals that support children's growth and wellbeing.

After this apprenticeship

  • There are continued opportunities for professional development within this role, and expected career progression throughout the company also

Ask a question

The contact for this apprenticeship is:

STEADFAST TRAINING LTD

The reference code for this apprenticeship is VAC2000007299.

Apply now

Closes in 29 days (Saturday 7 February 2026 at 11:59pm)