Production Chef Apprentice – Level 2

The apprentice will become part of our production team, learning each stage of the baking process and gradually taking on more responsibility as skills develop. A typical week blends practical training, structured learning time and involvement in the day‑to‑day running of a commercial bakery.

Typical tasks include:

Preparing, mixing and shaping a range of doughs, including sourdough, tin loaves, brioche and rolls Supporting pastry and viennoiserie production, including laminating, shaping and finishing Weighing ingredients, organising batches and following production plans and recipes accurately Helping maintain a clean, organised workspace and upholding food‑safety and hygiene standards Learning to operate commercial bakery equipment safely and efficiently as confidence grows

Training:
The apprentice will work towards the Level 2 Production Chef Apprenticeship, delivered through Coastland College Training combines structured off‑the‑job learning with practical experience in our bakery, covering dough production, sourdough techniques, pastry and viennoiserie, food safety, and the fundamentals of running a commercial bakery On completion, the apprentice will achieve a Level 2 Production Chef certificate, a recognised industry standard that provides a strong foundation for future progression within the bakery sector

Training Outcome:
Following completion of the apprenticeship the right candidate may be taken on as a permanent member of staff

Employer Description:

Rise Bakery is an independent, fast‑growing artisan bakery based in Dorset. We produce a wide range of sourdough, breads, pastries and brioche for our own shops as well as cafés, restaurants and wholesale partners across the South West. What began as a small operation has grown into a busy commercial bakery with modern equipment, a skilled team and an expanding retail presence.

We focus on quality, consistency and traditional methods, and we’re committed to developing new talent within the industry. As we continue to grow, we offer a supportive environment where apprentices can learn real bakery skills, gain hands‑on experience and become part of a team that takes pride in the craft of baking.

Working Hours :
30 hours per week in the bakery (shifts spread across 7 days depending on production needs). Plus 1 day per week at college. Shift pattern/timings to be agreed with the employer and may be subject to change depending on events.

Skills:
Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative,Initiative