Chef Apprenticeship
ARAMARK DEFENCE SERVICES LIMITED
Beverley (HU17 7LX)
Closes in 24 days (Monday 9 March 2026)
Posted on 11 February 2026
Contents
Summary
You’ll complete the Production Chef Level 2 apprenticeship with HIT Training, developing skills in food preparation, cooking methods, kitchen operations, food safety, teamwork and working in a fast‑paced environment. Aramark will provide full on‑the‑job training, with Functional Skills in English/Maths if needed.
- Wage
-
£25,410.84 a year
- Training course
- Production chef (level 2)
- Hours
-
Exact shift pattern to be confirmed by the employer.
39 hours a week
- Start date
-
Monday 23 March 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
This role is based at Normandy Barracks (DST Leconfield) in Leconfield, Beverley, where the kitchen team delivers high‑quality food services within Aramark’s Government Services division. The Chef will prepare, cook and present food to agreed standards, ensuring compliance with all legislative, client and company requirements. Working as part of a busy kitchen team, the role contributes directly to service quality, operational efficiency and the overall customer experience.
Duties include:
• Prepare, cook and present food to specification
• Support daily service, ensuring counters remain replenished
• Complete mise‑en‑place for the following day
• Assist with cleaning and maintaining kitchen areas and equipment
• Follow all food safety, hygiene and company procedures
• Respond to customer needs and support ad hoc service requests
• Work collaboratively with the kitchen team to deliver smooth, efficient service
Where you'll work
Normandy Barracks
Leconfield
Beverley
HU17 7LX
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
THE OPPORTUNITY PROVIDER 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
Requirements
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Customer care skills
- Team working
- Learner of new skills
- Driven by new challenges
About this employer
Aramark are a leading food service partner working with organisations across a range of market sectors in the UK. We know that great food is important to everybody and at Aramark their teams share a passion for hospitality, delivering great things for our people, partners and communities.
After this apprenticeship
While progression is not guaranteed, Aramark regularly develops team members who show commitment and strong performance. The apprenticeship will give you strong kitchen and food production skills that can support future roles within Aramark or elsewhere in the hospitality industry.
Depending on business needs, there may be opportunities to progress into roles such as Commis Chef or Chef de Partie, and with experience, potentially into supervisory kitchen positions. The Level 2 qualification also provides a natural pathway into further training such as Production Chef Level 3, Senior Culinary roles, or other specialist catering qualifications.
Ask a question
The contact for this apprenticeship is:
THE OPPORTUNITY PROVIDER LTD
The reference code for this apprenticeship is VAC2000011766.
Apply now
Closes in 24 days (Monday 9 March 2026)
After signing in, you’ll apply for this apprenticeship on the company's website.