Summary
As an Apprentice Chef, you don't need to have tons of experience in a kitchen! This is a fantastic opportunity to learn and earn at the same time and complete masterclasses along the way to develop your Chef skills. All you need is a willingness to learn, a genuine love for all things food and the passion to create amazing dishes.
Wage
£13,130 a year
Training course
Production chef (level 2)
Hours
Shift work including some bank holidays, evenings and weekends. Exact shifts to be confirmed.
25 hours a week
Start date
Thursday 9 October 2025
Duration
1 year 3 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
As a Chef apprentice, your passion for all things food and the desire to make the perfect dish every time is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast past service, you'll soon become an invaluable member of the kitchen team.
Join us at Hungry Horse, where the drinks are always flowing and the plates are piled high, our pubs bring families and friends together. From footy days to family time, a swift drink after work, to a quarterly pool tournament - there's always something going on. Beyond our delicious food and drink, we also love to serve up community spirit by getting behind the causes that matter most to our customers.
We're all about rewarding our teams' hard work, that's why...
You'll receive a competitive salary, pension contribution as well as:
* 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.
* Discount of 33% for you and 15% for your loved ones on all of our brands - so you enjoy your favourite food and drink at a discount.
* Wage Stream - Access your wage before payday for when life happens.
* Retail discounts - Receive up to 30% off at Superdrug, exclusive discounts with Three Mobile, along with many more
* Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels. - so you can enjoy a weekend away without breaking the bank
* Free employee assistance program - Mental Health, well-being, Financial, and Legal support because you matter!
As a Chef apprentice, you will...
* Prepare, cook and present food which meets specs and customer expectations.
* Maintain hygiene levels and safety regulations in the kitchen to help guarantee the safety of your entire team and visitors.
* Communicate clearly with your team in order to provide high-quality meals to customers on time.
* Keep up to date with new products, menus and promotions.
What your apprenticeship includes
* A mixture of face-to-face and Skype/phone catch-ups every 4 - 6 weeks to discuss feedback and progress.
* A mixture of on and off-the-job training, including workshops and webinars.
* Reviews every 12 weeks with your Line Manager and Apprenticeship Trainer.
* The chance to get Functional Skills in English and maths (if you don't already have GCSE).
* A Chef Apprenticeship Qualification once you have completed the 15-month programme.
Where you'll work
1 London Road
OX3 7SP
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
LIFETIME TRAINING GROUP 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.
* 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
Chef Academy Production Chef L2 including Functional Skills in maths and English.
Requirements
Desirable qualifications
Other in:
None required (grade None required)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
* Team Working
* Organisation Skills
Other requirements
The key dates are to be used as a guide only. Should the right candidate be found, this vacancy may close early.