Apprentice Production Chef

NEWREST INFLIGHT UK LIMITED

West Sussex (RH10 9QT)

Closes on Friday 27 February 2026

Posted on 14 January 2026

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Contents

Summary

This is a superb opportunity to work within the catering industry providing services to valued airline clients in accordance with the menu specifications set by Newrest In Flight UK Limited as an Apprentice Production Chef earning while studying for a Production Chef Level 2 Apprenticeship.

Wage

£26,874 a year

Check minimum wage rates (opens in new tab)

Annual

Training course
Production chef (level 2)
Hours
5 days out of 7 which could be Monday to Sunday. Shifts to be confirmed.

40 hours a week

Start date

Friday 3 April 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

Based at the Newrest London Gatwick, the apprentice will complete multiple masterclasses in college at Brighton Met as part of their apprenticeship whilst learning to create dishes at work.

All constantly working with the guests in mind and looking for ways to make the dining experience even more memorable.

Key Responsibilities:

  • To Assist in the preparation and cooking of menu items as directed by the Head / Sous Chef
  • To assist with stock taking when required
  • To carry out the smooth and efficient running of kitchen department as appropriate
  • To be a team player, assisting other team members when necessary
  • To treat members of the team at your location as you would expect to be treated
  • To ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards
  • To adhere to the company’s Food Hygiene, Health and Safety and environmental policies
  • To ensure that food storage areas are maintained in accordance with the company’s Food Hygiene, Health and Safety and Environmental policies and procedures
  • Interact with, colleagues, customers and clients in a professional manner always
  • Adhere to Unit safety measures in place
  • Adhere to Inflight services security compliance
  • Adhere to clean as you go standard
  • Always interact with colleagues and clients on site in a professional manner
  • Comply with all unit Corporate, Social, Responsibility initiatives
  • Ensure you are aware and comply with QHSE policies and procedures
  • Ensure you understand Newrest Non-negotiables and always adhere to these
  • Report all accident/hazards/near misses, in your area in line with Newrest requirements
  • Ensure you understand, comply and abide by any new or amendments to policies, processes or working practices
  • Understanding of Basic Food Hygiene and Health and Safety procedures
  • Any other duties as requested by your manager

What we are looking for:

  • Someone who is keen to learn and interested in the Airline Industry
  • Someone who is flexible and able/willing to work weekends, bank holidays and evenings as required to meet seasonal and customer needs
  • Willing to learn in challenging surroundings
  • Able to work and communicate with a busy team and who is physically fit -Someone who can work calmly under pressure
  • Someone who can quickly become familiar with industry best practices
  • Someone who can quickly learn various cooking methods, ingredients, equipment and procedures

Where you'll work

Newrest, Sterling Park
Gatwick Rd
Crawley
West Sussex
RH10 9QT

Training

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

Training provider

CHICHESTER 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

  • Production Chef Level 2 Apprenticeship
  • On the job training and mentoring with experienced colleagues

Requirements

Desirable qualifications

GCSE in:

  • Maths (grade 9-2)
  • English (grade 9-2)

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

Skills

  • Excellent communication
  • Team player
  • Customer service skills
  • Good literacy skills
  • Operational awareness
  • Attention to detail
  • Willingness to learn
  • Resilience
  • Takes direction well
  • Hardworking
  • Friendly
  • Focused
  • Trustworthy
  • Physically Fit

Other requirements

  • Consider shift start and finish times and transport links to site, living within reasonable travelling distance to the site may be a consideration
  • Work will be both inside and outside so consideration should be given to changing weather conditions
  • It will be a noisy work environment due to proximity to aircraft
  • The successful applicant must be able to access all public areas of the property including stairwells, confined spaces, heights etc.
  • Work may involve reasonable lifting of heavy / bulky objects within the published health & safety guidelines on manual handling and or food safety requirements
  • You must wear a uniform to specified standards including a visible name badge and appropriate PPE at all times
  • You must complete all relevant paperwork within specified standards and timeframes.
  • This Level 2 qualification is a 15-month apprenticeship including the 3 months end point assessment
  • To apply you must have lived in the UK for a minimum of 3 years before the start date of the apprenticeship learning and have authorisation to work in the UK
  • You cannot apply if you already have a qualification equal to or higher than the apprenticeship standard being studied
  • You can apply if you have a higher qualification than the apprenticeship standard in an unrelated subject
  • You should live in the area local to the employer and the college campus offering the apprenticeship
  • This is a combination of work and learning so you will need to commit to the learning and stay at the employers until the apprenticeship is successfully completed
  • Learning at Brighton Met College may be undertaken remotely or onsite with classroom attendance

About this employer

Newrest is a global leader in multi-sector catering, operating in over 50 countries and serving more than 1.5 million meals daily. Headquartered in Toulouse, France, we specialize in airline catering, rail catering, remote site management, and retail concessions. With a workforce of approximately 60,000, we are committed to innovation, sustainability, and operational excellence.

After this apprenticeship

  • To be confirmed by employer

Ask a question

The contact for this apprenticeship is:

CHICHESTER COLLEGE GROUP

The reference code for this apprenticeship is VAC2000008788.

Apply now

Closes on Friday 27 February 2026