Southill Tea Rooms

Southill Tea Rooms are looking for an enthusiastic and passionate Apprentice Production Chef to join our dedicated team.

This is a fantastic opportunity to start your career in the hospitality and catering industry while gaining valuable workplace experience and working towards gaining a level 2 Production Chef apprenticeship standard.

Wage:

• £12,480 for your first year, then could increase depending on your age. National Minimum Wage rate for apprentices.

Training course:

• Production chef (level 2)

Hours:

• 30 hours between Tuesday and Saturday. Shifts to be confirmed. 30 hours a week

Start date:

• Tuesday 3 November 2026

Duration:

• 10 months

Positions available:

• 1

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

What you'll do at work

• Learning and developing new skills
• Preparing fruits and vegetables for service
• Assisting with food preparation and presentation
• Supporting basic baking activities, make baked goods to sell in the tearoom.
• Using commercial kitchen equipment safely and effectively
• Assisting with maintaining kitchen organisation and cleanliness
• Supporting food hygiene and safety management procedures
• Carrying out general cleaning duties
• Adhering to food safety and hygiene standards at all times
• Rotating and replenishing stock
• Ensuring kitchen utensils and equipment are cleaned and maintained

Where you'll work

• 55 HIGH STREET
• SOUTHILL
• BIGGLESWADE
• SG18 9JB

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

Training provider:

• INSPIRO LEARNING LIMITED

Training course:

• Production chef (level 2)

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.