What your apprenticeship includes:

You won't need to attend college, our apprenticeships are delivered through work-based training which includes a mixture of face-to-face sessions and remote Team calls with your Lifetime Learner Coach every 6 weeks. You will also have a mentor within the workplace to support you.

• Obtain Functional Skills in English and maths, with support tailored to your needs (if you don't already have GCSE or equivalents)
• Reviews every 12 weeks with the Apprentice, Line Manager and Lifetime Learner Coach including feedback sessions.
• Creating places where people feel welcome, safe and that they belong.

We aim to embed inclusion into every decision we make - across our people, customers, communities, suppliers, and operations. We want to create a culture where everyone feels welcome, valued, and able to thrive.

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

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

Production chef (level 2)

Understanding apprenticeship levels (opens in new tab)

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.

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

With Greene King and Lifetime Training, you will have the chance to further your career across our well-known brands - as one of the industry's top apprenticeship providers, we can provide training and development at each level of your career.

After signing in, you’ll apply for this apprenticeship on the company's website.