Apprentice Production Chef

The Gourmet Hog Roast Company West Country

Swindon (SN2 2PJ)

Closes on Saturday 28 February 2026

Posted on 16 January 2026

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Summary

This apprenticeship provides the opportunity to gain valuable hands-on experience in the catering industry while working towards a nationally recognised qualification in Professional Cookery

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
You will work 36 Hours per week. We are an outside catering business and therefore different shift patterns, depending on our client’s requirements, mostly weekend work. The breaks at the events are paid with free meals included.

36 hours a week

Start date

Monday 9 March 2026

Duration

1 year 6 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

  • Assist in preparing and cooking dishes including hog roasts, BBQ
  • Support the Head Chef and kitchen team in the safe and efficient preparation of food
  • Assist with setting up catering equipment and event spaces

Where you'll work

B S S House
Cheney Manor Industrial Estate
Swindon
SN2 2PJ

Training

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

Training provider

WILTSHIRE COLLEGE AND UNIVERSITY CENTRE

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

  • Workbased apprenticeship
  • Assessor visits to workplace 
  • complete skills portfolio and course via online learning platform

More training information

On-the-job training from experienced chefs and catering managers
• Development of practical cookery skills across a variety of cooking methods and cuisines
• Training in food hygiene, allergen awareness, and health & safety compliance
• Opportunities to gain additional short-course qualifications relevant to catering and hospitality

 

Requirements

Desirable qualifications

GCSE in:

  • English (grade 3)
  • Maths (grade 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
  • Customer care skills
  • Problem solving skills
  • Administrative skills
  • Number skills
  • Logical
  • Team working
  • Creative
  • Initiative
  • Non judgemental
  • Patience
  • Physical fitness

Other requirements

Positive attitude with a willingness to work flexibly, including evenings and weekends. A valid UK drivers licence is diserable. 

About this employer

The Gourmet Hog Roast Company, is a professional outside catering company specialising in weddings, corporate events, and private celebrations. We deliver a wide range of services, from traditional hog roasts and BBQs to elegant canapés and formal dining. Our reputation is built on high-quality food, excellent customer service, and creating memorable experiences for our clients.

https://www.gourmet-hog-roast-west-country.co.uk/ (opens in new tab)

After this apprenticeship

Potential to progress into a full-time cook or chef role after successful completion. We are a supportive environment focused on personal and professional growth

Ask a question

The contact for this apprenticeship is:

WILTSHIRE COLLEGE AND UNIVERSITY CENTRE

The reference code for this apprenticeship is VAC2000009072.

Apply now

Closes on Saturday 28 February 2026