Summary
You will be making cream, fillings and ganache’s, splitting and filling cakes. Then learning to cover cakes in different finishes. You will then be taught to pipe in royal icing and buttercream along with making sugar paste flowers and models. You will be following a programme to learn and practice all the skills along side the team.
Wage
£14,133.60 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
Training course
Production chef (level 2)
Hours
Tuesday - Friday, 9.00am - 5.30pm Every other Saturday 8.00am - 5.30pm
36 hours a week
Start date
Monday 20 October 2025
Duration
1 year 2 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
A standard shift will include:
* Preparing orders i.e. cupcakes ordered in store or on the online shop
* Stocking up the shop cabinet
* Preparing cream and filling to set Cakery recipes
* Building up cakes, weighing out filling and covering in the correct finish
* Make 2D and 3D decorations from sugar paste
* Serving customers in the shop and on the phone
* Washing up and keeping the kitchen tidy and clean
* Stocking up products, boards and boxes, disposing of rubbish and recycling
Where you'll work
47 REGENT GROVE
LEAMINGTON SPA
CV32 4AP
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SOLIHULL COLLEGE AND UNIVERSITY CENTRE
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
Production Chef Level 2 Apprenticeship Standard:
* During your apprenticeship, a dedicated hospitality specialist will support you in your studies by visiting you in the workplace every month, alongside this you will have access to an electronic portfolio to record your apprenticeship evidence
* Work will appoint a mentor to coach you, and we will invite you into college for specialist skills days approximately 6 times. At The Cakery you will be trained by a manager following a set plan. Learning a task, then practicing the task until you are confident to do it alone, we assess each task weekly
* We will push you to get trained up as soon as possible so you are working along the rest of the team at The Cakery standard. The rest of the team will mentor and support you
* The apprenticeship will last a year and if successful and happy you will be offered a full or part time job depending on yours and the business requirements
* We want the apprentice to become part of the team permanently
Requirements
Desirable qualifications
GCSE in:
* English (grade 4 or above)
* Maths (grade 4 or above)
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
* Administrative skills
* Team working
* Creative
* Initiative
* Patience
* Physical fitness
* Food safety
Other requirements
No experience is needed for this role, all training will be provided. However, it would suit someone who enjoys being creative. The role is in a busy fast-paced environment. We need someone who wants to learn a skill and is looking for a career. We need someone who is hungry to learn, not afraid of hard work, punctual and dedicated. In return you will learn a skill for a career in a fun and creative environment.