Chef Apprenticeship

Chef Apprenticeship Magpie (Sunbury-on-Thames) 64 Thames Street (TW16 6AF) Closes in 12 days (Monday 11 May 2026) Posted on 13 April 2026 Print Contents Summary Work Training Requirements About this employer After this apprenticeship Ask a question Apply now Summary Join us at Greene King pubs, where we have always been the beacon for communities, wherever people want to come together. Our collection of community pubs are the heart and soul of the local area around them, helmed by a local hero and crewed by a team always ready with your favourite tipple. Wage £13,182 a year Check minimum wage rates (opens in new tab) Training course Production chef (level 2) Hours Monday

• Sunday, working hours TBC.

25 hours a week Start date Monday 18 May 2026 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. 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% of 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 to 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 64 Thames Street

TW16 6AF

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) Understanding apprenticeship levels (opens in new tab) 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 Level 2 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 About this employer Greene King is a British pub and brewing company founded in 1799, currently based in Bury St Edmunds, Suffolk. The company also owns brands including Hungry Horse and Farmhouse Inns, as well as other pubs, restaurants and hotels.

https:

//www.greeneking.co.uk/pubs/hertfordshire/sun-hotel (opens in new tab) After this apprenticeship Ongoing training and development. Ask a question The contact for this apprenticeship is:

LIFETIME TRAINING GROUP LIMITED

The reference code for this apprenticeship is

VAC2000026007.

Apply now Closes in 12 days (Monday 11 May 2026) After signing in, you'll apply for this apprenticeship on the company's website. Sign in or create an account