Production Chef Apprentice

ALL MY FRIENDS CHILDCARE LTD

GLOUCESTER (GL2 0SF)

Closes in 14 days (Wednesday 29 July 2026 at 11:59pm)

Posted on 14 July 2026

Print

Contents

Summary

We are looking for a motivated and enthusiastic Production Chef Apprentice to join our busy, growing day nursery. The role will involve working closely with the Catering Manager and wider team to provide high quality, nutritious food for children at our full day care nursery and Out of School & Holiday Clubs.

Wage

£12,688 to £20,158.06, depending on your age

National Minimum Wage

Minimum wage rates (opens in new tab)

Under 21 - £15,860 p/a - £10.00 per hour

21+ - £21, 411 p/a - £13.50 per hour

Training course
Production chef (level 2)
Hours
Monday - Friday. 3 x 8.00am - 2.00pm, (unpaid break 10.30am - 11.00am) 5.5 hours per day. 2 x 8.00am - 4.00pm, (break 10.30 - 11.00am & 1.30pm - 2.00pm) 7 hours per day.

30 hours 30 minutes a week

Start date

Monday 7 September 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

Your job duties will include:

  • To support in the preparation of ingredients for all meals
  • To support in the cooking and serving of all meals to meet the needs of the children in attendance (including those required to meet dietary needs)
  • To maintain a clean hygienic kitchen environmentTo adhere to all company policies and procedures and follow recipes accurately
  • Take receipt of deliveries and ensure all stock it stored safely and rotated 
  • To work in collaboration with the wider nursery and Out of School Club teams to meet the dietary needs of all children

Where you'll work

87 BARNWOOD ROAD
GLOUCESTER
GL2 0SF

Training

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

Training provider

GLOUCESTERSHIRE 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

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

More training information

Production Chef Standard Level 2.

Requirements

Essential qualifications

GCSE in:

  • English (grade 1)
  • Maths (grade 1)

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
  • Problem solving skills
  • Team working

About this employer

A leading nursery education provider in Gloucester for babies and children between the ages of 3 months and 5 years.

We also offer after school care and holiday clubs for primary school children aged 4-11 years old, providing sessional, supervised activities and an action-packed programme of activities by an experienced and well-qualified team of play workers.

https://allmyfriendschildcare.co.uk/ (opens in new tab)

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

Potential position upon completion of the apprenticeship.

Ask a question

The contact for this apprenticeship is:

GLOUCESTERSHIRE COLLEGE

GC Employer Training & Apprenticeships

apprenticeshipvacancies@gloscol.ac.uk

0345 155 2020

The reference code for this apprenticeship is VAC2000042473.

Apply now

Closes in 14 days (Wednesday 29 July 2026 at 11:59pm)