Production Chef Apprentice – Level 2

RISE MARKET & BAKERY LTD

BRIDPORT (DT6 3UX)

Closes in 9 days (Sunday 15 February 2026 at 11:59pm)

Posted on 28 January 2026

Print

Contents

Summary

This apprenticeship offers the opportunity to learn professional bakery skills within a busy, growing artisan bakery.
You’ll work directly with our team, gaining experience in sourdough, pastries, brioche and daily production while completing the Level 2 Production Chef Apprenticeship.

Wage

Competitive

Competitive wage offered

Check minimum wage rates (opens in new tab)

£10.00 per hour

Training course
Production chef (level 2)
Hours
30 hours per week in the bakery (shifts spread across 7 days depending on production needs). Plus 1 day per week at college. Shift pattern/timings to be agreed with the employer and may be subject to change depending on events.

36 hours 30 minutes a week

Start date

Wednesday 25 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

The apprentice will become part of our production team, learning each stage of the baking process and gradually taking on more responsibility as skills develop. A typical week blends practical training, structured learning time and involvement in the day‑to‑day running of a commercial bakery.

Typical tasks include:

  • Preparing, mixing and shaping a range of doughs, including sourdough, tin loaves, brioche and rolls
  • Supporting pastry and viennoiserie production, including laminating, shaping and finishing
  • Weighing ingredients, organising batches and following production plans and recipes accurately
  • Helping maintain a clean, organised workspace and upholding food‑safety and hygiene standards
  • Learning to operate commercial bakery equipment safely and efficiently as confidence grows

Where you'll work

UNIT 1C
GORE CROSS BUSINESS PARK COR
BRADPOLE
BRIDPORT
DT6 3UX

Training

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

Training provider

WEYMOUTH AND KINGSTON MAURWARD 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

  • The apprentice will work towards the Level 2 Production Chef Apprenticeship, delivered through Coastland College
  • Training combines structured off‑the‑job learning with practical experience in our bakery, covering dough production, sourdough techniques, pastry and viennoiserie, food safety, and the fundamentals of running a commercial bakery
  • On completion, the apprentice will achieve a Level 2 Production Chef certificate, a recognised industry standard that provides a strong foundation for future progression within the bakery sector

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
  • Attention to detail
  • Organisation skills
  • Presentation skills
  • Team working
  • Creative
  • Initiative

About this employer

Rise Bakery is an independent, fast‑growing artisan bakery based in Dorset. We produce a wide range of sourdough, breads, pastries and brioche for our own shops as well as cafés, restaurants and wholesale partners across the South West. What began as a small operation has grown into a busy commercial bakery with modern equipment, a skilled team and an expanding retail presence.

We focus on quality, consistency and traditional methods, and we’re committed to developing new talent within the industry. As we continue to grow, we offer a supportive environment where apprentices can learn real bakery skills, gain hands‑on experience and become part of a team that takes pride in the craft of baking.

http://risebakes.co/ (opens in new tab)

After this apprenticeship

  • Following completion of the apprenticeship the right candidate may be taken on as a permanent member of staff

Ask a question

The contact for this apprenticeship is:

WEYMOUTH AND KINGSTON MAURWARD COLLEGE

The reference code for this apprenticeship is VAC2000009344.

Apply now

Closes in 9 days (Sunday 15 February 2026 at 11:59pm)