Production Chef Apprentice - Debbie Bryan
DEBBIE BRYAN LTD
NOTTINGHAM (NG1 2JG)
Closes in 11 days (Saturday 20 June 2026 at 11:59pm)
Posted on 9 June 2026
Contents
Summary
Join our small, creative hospitality team! You'll support kitchen prep, recipe development, customer service, food hygiene, and social media promotion. We are looking for someone passionate about social dining, teamwork, and helping grow our food and drink offering in a vibrant, creative setting.
- Wage
-
£8,736 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
21 hours a week, 30-minute unpaid lunch break.
21 hours a week
- Start date
-
Thursday 25 June 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
Our food service is centred around creating a welcoming social dining experience within a creative and community
focused environment.
The successful applicant will play an important role in ensuring that customers receive high-quality food, excellent
service, and a memorable experience. In addition to kitchen and tearoom duties, the role will also provide
opportunities to contribute ideas for menu development, support promotional activities through social media, and
help strengthen customer engagement.
The position involves supporting the preparation, presentation, and delivery of our tearoom service, afternoon tea
experiences, and crafternoon bookings. Working closely with colleagues, you will help maintain high standards across all aspects of food preparation, customer care, cleanliness, and operational efficiency.
Key Responsibilities
The successful candidate will be involved in a variety of tasks and responsibilities, including:
- Food Preparation and Kitchen Service: Assisting with the preparation, assembly, and presentation of food and drink for daily tearoom service, afternoon tea events, and special bookings. This includes following recipes, preparing ingredients, maintaining quality standards, and ensuring food is served efficiently and attractively.
- Customer Service and Hospitality: Providing a warm, friendly, and professional service to all customers.
You will be expected to greet visitors, respond to enquiries, assist with customer requests, and help create a welcoming atmosphere that encourages repeat visits and positive customer experiences.
- Stock Management and Administration: Supporting the monitoring of stock levels, recording inventory, rotating stock appropriately, and assisting with the ordering of ingredients and supplies. Accurate administration and attention to detail are important to ensure smooth daily operations.
- Food Hygiene and Housekeeping: Maintaining excellent standards of cleanliness and organisation throughout the kitchen and customer areas. This includes following food safety procedures, adhering to hygiene regulations, cleaning equipment and workspaces, and ensuring all areas remain safe and compliant.
- Menu and Recipe Development: Contributing ideas towards recipe creation, menu improvements, and seasonal food offerings. The role provides opportunities to participate in developing new products and enhancing the overall food and drink experience.
- Customer Engagement and Social Media Support: Assisting with promoting the business through social media platforms by helping create engaging content, showcasing food and events, and supporting marketing activities that encourage customer interaction and growth.
Where you'll work
4-6 ST. PETERS GATE
NOTTINGHAM
NG1 2JG
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
NOTTINGHAM 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
Production Chef Level 2
12 Months (+3 for completion of end point assessments.)
Everything is demonstrated in the workplace.
Customer service is included, as this qualification requires you to serve as well as cook.
Requirements
Essential qualifications
GCSE in:
- English (grade 9-3)
- Maths (grade 9-3)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- Attention to detail
- Organisation skills
- Customer care skills
- Problem solving skills
- Presentation skills
- Analytical skills
- Team working
- Creative
- Initiative
- Patience
Other requirements
Must obtain own whites and knives kit if successful.
About this employer
A multi-award winning gallery, tearoom and creative space. Known for being a place for beautiful gifts, great
tasting foo and memorable craft experiences. Our gallery showcases hand-crafted collection, while our tearoom
services freshly prepared, seasonal own-recipe menus. Our team organises and hosts memorable experiences
from creative workshops, our popular Crafternoons and our five-star Afternoon Teas, whether they’re for bridal
parties, baby showers or birthdays – or simply solo visits to relax and create.
After this apprenticeship
We are interested in finding the right candidate for our team long-term.
Ask a question
The contact for this apprenticeship is:
NOTTINGHAM COLLEGE
The reference code for this apprenticeship is VAC2000036065.
Apply now
Closes in 11 days (Saturday 20 June 2026 at 11:59pm)