Job Title

Closes in 20 days (Friday 15 August 2025 at 11:59pm) A fantastic opportunity to train as a Production Chef at The Fox and Hounds alongside a committed and experienced team. If you are enthusiastic and passionate about food, this is the perfect apprenticeship for you so please apply. Wage £15,704 for your first year, then could increase depending on your age National Minimum Wage rate for apprentices Check minimum wage rates (opens in new tab)Hours Contracted weekly hours will be 40 spread over 7 days with times of shifts to be agreed. 40 hours a weekMonday 29 September 2025 Duration 1 year 3 months1 WorkMost of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience. What you'll do at workYou will be working towards your Production Chef apprenticeship standard by working alongside a highly skilled team assisting in a range of duties including: Input in menu choices - being creative and getting involved in the business aspects - costings etc. Working alongside trained staff to gain cooking skills and knowledge Plating up meals in a presentable and creative manner in line with menu specifications Getting food out to customers in a timely manner Using fresh locally sourced ingredients This is a great opportunity to work with an established business with excellent training and support Where you'll workMARKHAM ROAD WROUGHTON SWINDON WILTSHIRE SN4 9JT TrainingApprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills. 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. The training will be on the job at the Fox and Hounds kitchen for four days a week demonstrating the knowledge, skills and behaviors needed for the Level 2 Production Chef Standard One day a week learning theory at New College Swindon Functional Skills in English and maths if required More training informationYou will expected to do 6 hrs off the job training to build your portfolio and record your work on college systems per week. This will be paid work. RequirementsGCSE in: Maths (grade 4) Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know. SkillsCustomer care skills Creative Initiative Physical fitness Other requirementsThe apprenticeship will include evenings, weekends and bank holidays. Candidate will require a level of flexibility. You will need your own transport. About this employerThe Fox and Hounds has been welcoming guests for over 150 yrs. Nestled into a hillside in Wroughton we offer an extensive menu to cater for all tastes. Potential full-time employment if the business situation allows. The contact for this apprenticeship is: Kirsty Quittelier 07564576155 The reference code for this apprenticeship isVAC1000333068. Apply nowCloses in 20 days (Friday 15 August 2025 at 11:59pm) Sign in with your GOV.UK One Login to apply.#J-18808-Ljbffr