Production Chef Apprenticeship
The Purplespoon, YMCA Dulverton Group
Taunton (TA1 1QW)
Closes in 13 days (Wednesday 28 January 2026 at 11:59pm)
Posted on 14 January 2026
Contents
Summary
We are seeking an enthusiastic and motivated Production Chef Apprentice to join our kitchen team at Purple Spoon. This is an excellent opportunity to launch your culinary career while learning from experienced professionals in a dynamic, fast-paced environment.
- Wage
-
£11,778 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
Tuesday - Saturday, 9:30am - 3:00pm
30 hours a week
- Start date
-
Monday 16 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
- Support the main cook in preparing and fulfilling customer orders efficiently and accurately
- Maintain Purplespoon's high standards of food quality, presentation, and hygiene
- Assist with food preparation, cooking, and plating according to established recipes and procedures
- Keep work areas clean, organised, and compliant with food safety regulations
- Work collaboratively as part of the kitchen team to ensure smooth service
- Demonstrate reliability through punctuality and consistent attendance
- Adapt quickly to changing demands during busy service periods
- Take direction well and show eagerness to learn new skills and techniques
Where you'll work
The Great Western Hotel
Taunton
TA1 1QW
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
UNIVERSITY CENTRE SOMERSET COLLEGE GROUP
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
More training information
- Hands-on culinary training and mentorship
- Experience working in a professional kitchen
- Skills development in food preparation and kitchen operations
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
- Communication skills
- Customer care skills
- Team working
- Positive attitude
- Reliable
- Willingness to learn
- Genuine passion for food
- Basic food hygiene awareness
Other requirements
- Basic food hygiene awareness and previous kitchen experience (though not essential for an apprenticeship)
About this employer
We're more than just a dining establishment – we're a platform for cultural exchange and community support. Our initiatives include a pay-it-forward scheme for those experiencing homelessness, partnerships with the YMCA for community events and youth employment, and collaborations with migrant families and diverse ethnic communities to showcase their culinary heritage. Through food, we're building bridges and nurturing connections, one meal at a time.
https://www.purplespoonevents.com/ (opens in new tab)
Company benefits
Meals provided on shift, free gym membership, pension scheme, opportunities for growth and career development, supportive and friendly team environment, and comprehensive training and support.
After this apprenticeship
- Opportunity to be part of a supportive team environment
- Foundation for a career in the culinary industry
Ask a question
The contact for this apprenticeship is:
UNIVERSITY CENTRE SOMERSET COLLEGE GROUP
The reference code for this apprenticeship is VAC2000008575.
Apply now
Closes in 13 days (Wednesday 28 January 2026 at 11:59pm)