Catering and Hospitality Apprenticeships

This occupation is found in a diverse range of organisations including high street and pub casual dining, the armed forces, schools, hospitals and care homes, work canteens, maritime, and more.

The broad purpose of this occupation is to work with centrally developed standardised recipes and menus, producing food using majority pre-prepared ingredients often in high volumes. In some key environments, a production chef cooks for people with special dietary requirements such as children in schools, elderly people in care homes, or people who are unwell or recovering from illness in hospitals.

In their daily work, an employee in this occupation interacts with the kitchen team, a front of house team, suppliers, and, in some environments, customers. Production Chefs typically report to a senior production chef or a kitchen manager.

An employee in this occupation will be responsible for producing dishes using majority pre-prepared ingredients, including some fresh eg salad and some frozen dishes eg lasagne. Production chefs work as part of a team in time-bound and often challenging kitchen environments. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment. They are responsible for following standard operating procedures and centrally agreed menus and specifications to produce food on time and often in bulk. They are responsible for following instructions and guidelines on hygiene, health and safety, food safety, and fire regulations. They must also observe equity, diversity, inclusion and wellbeing guidelines and sustainability best practice.

Apprenticeship Vacancies

We have close links with local employers that may require apprentices. We advertise vacancies on the College website as well as on the Gov.UK Apprenticeships website.

View our Apprenticeship Vacancies page