Chef Review
at David Lloyd Clubs
Level 2 Apprenticeship
Hospitality Management
Milton Keynes
Review Submitted: April 2026
Overall Rating
4.6 /5
The Overall Rating is the average of all the ratings given in each category. We take those individual ratings and combine them into one final score!
5/5
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Overview of Role
5/5
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Skills Development
4.4/5
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Structure and Support
Overview of Role
Please give an overview of your role and what this involves on a day-to-day basis:
5/5
I work as a chef at David Lloyd Clubs. My role involves preparing, cooking, and presenting a variety of dishes while maintaining high standards of food quality, hygiene, and safety.
Day-to-day responsibilities:
On a daily basis, I prepare fresh ingredients, cook menu items such as breakfast dishes, salads, and grill options, and ensure all food is served to the correct standard. I follow food safety procedures, including proper storage, temperature control, and cleanliness in line with health and safety regulations.
I also support stock control by checking deliveries, rotating ingredients, and minimising waste. During busy service periods, I work efficiently as part of a team to ensure customers receive their meals on time. Additionally, I communicate with front-of-house staff to meet customer needs, including dietary and allergen requirements.
Day-to-day responsibilities:
On a daily basis, I prepare fresh ingredients, cook menu items such as breakfast dishes, salads, and grill options, and ensure all food is served to the correct standard. I follow food safety procedures, including proper storage, temperature control, and cleanliness in line with health and safety regulations.
I also support stock control by checking deliveries, rotating ingredients, and minimising waste. During busy service periods, I work efficiently as part of a team to ensure customers receive their meals on time. Additionally, I communicate with front-of-house staff to meet customer needs, including dietary and allergen requirements.
To what extent do you enjoy your programme?
5/5
I enjoy my programme to a great extent. I am currently completing my Production Chef Level 2 Apprenticeship, in which I have achieved a Distinction, and this has been a fantastic experience for me. It has helped me develop my practical cooking skills as well as my knowledge of food safety, kitchen procedures, and teamwork.
I particularly enjoy learning new techniques and applying them in my day-to-day role as a chef at David Lloyd Clubs. The programme has also improved my confidence and efficiency during busy service periods.
Overall, I find this course very valuable for my career development, and it supports my goal of progressing to a higher position in the kitchen.
I particularly enjoy learning new techniques and applying them in my day-to-day role as a chef at David Lloyd Clubs. The programme has also improved my confidence and efficiency during busy service periods.
Overall, I find this course very valuable for my career development, and it supports my goal of progressing to a higher position in the kitchen.
Skills Development
Have you learnt any new skills or developed existing skills?
5/5
Yes, I have learnt and developed several important skills during my Production Chef Level 2 Apprenticeship, including portion control, HACCP, and gross profit margin awareness, which all help improve the business.
Portion control helps to reduce waste and ensure consistency in every dish. For example, by using standard portion sizes in my role at David Lloyd Clubs, we avoid over-serving, which reduces food waste and improves cost control.
HACCP (Hazard Analysis and Critical Control Points) helps ensure food safety by identifying and controlling risks. This keeps food safe for customers, reduces the risk of food poisoning, and helps the business comply with legal health and safety standards.
Gross profit margin helps the business understand how much profit is made after food costs. By controlling portion sizes, reducing waste, and using ingredients efficiently, we can improve profitability and ensure the business runs successfully.
Overall, these skills help the kitchen operate more efficiently, safely, and profitably.
Portion control helps to reduce waste and ensure consistency in every dish. For example, by using standard portion sizes in my role at David Lloyd Clubs, we avoid over-serving, which reduces food waste and improves cost control.
HACCP (Hazard Analysis and Critical Control Points) helps ensure food safety by identifying and controlling risks. This keeps food safe for customers, reduces the risk of food poisoning, and helps the business comply with legal health and safety standards.
Gross profit margin helps the business understand how much profit is made after food costs. By controlling portion sizes, reducing waste, and using ingredients efficiently, we can improve profitability and ensure the business runs successfully.
Overall, these skills help the kitchen operate more efficiently, safely, and profitably.
Structure and Support
How well organised/structured is your programme?
5/5
My programme is very well organised and structured. I am doing my Production Chef Level 2 Apprenticeship, and it is helping me learn step by step while I work in the kitchen at David Lloyd Clubs.
The programme is split into different topics like food safety, kitchen skills, and cooking techniques. This makes it easy for me to understand and apply what I learn in my daily work. I also get support and feedback from my trainer, which helps me improve and stay on track.
Overall, I think the programme is well planned and it helps me develop my skills while working in a real kitchen environment.
The programme is split into different topics like food safety, kitchen skills, and cooking techniques. This makes it easy for me to understand and apply what I learn in my daily work. I also get support and feedback from my trainer, which helps me improve and stay on track.
Overall, I think the programme is well planned and it helps me develop my skills while working in a real kitchen environment.
How much support do you receive from your employer?
4/5
I receive a good level of support from my employer at David Lloyd Clubs. My manager and team are very supportive and help me with my training and development whenever needed. I am also given time to attend my Production Chef Level 2 Apprenticeship, which has been very helpful for my progress.
However, I would like to receive more support in certain areas to further develop my skills. For example, I would like more guidance on stocktaking, creating staff rotas, new menu launching, and menu development. These are important parts of kitchen management, and learning them would help me improve my knowledge and prepare me for a higher position in the future.
Overall, I feel supported, and I am keen to continue learning and developing with more involvement in these areas.
However, I would like to receive more support in certain areas to further develop my skills. For example, I would like more guidance on stocktaking, creating staff rotas, new menu launching, and menu development. These are important parts of kitchen management, and learning them would help me improve my knowledge and prepare me for a higher position in the future.
Overall, I feel supported, and I am keen to continue learning and developing with more involvement in these areas.
How much support do you receive from your training provider when working towards your qualifications?
4/5
I receive a good level of support from my training provider while working towards my Production Chef Level 2 Apprenticeship. My learning coach provides regular guidance, feedback, and progress reviews to help me stay on track with my qualification.
They support me with understanding the course content, completing assignments, and developing my practical and theoretical knowledge. I also have access to culinary classes such as vegan and vegetarian cooking, fish and shellfish, meat and poultry masterclasses, and cake and dessert sessions, which help strengthen my skills.
Overall, the support I receive is very helpful and it allows me to develop confidently while applying my learning in my role at David Lloyd Clubs.
They support me with understanding the course content, completing assignments, and developing my practical and theoretical knowledge. I also have access to culinary classes such as vegan and vegetarian cooking, fish and shellfish, meat and poultry masterclasses, and cake and dessert sessions, which help strengthen my skills.
Overall, the support I receive is very helpful and it allows me to develop confidently while applying my learning in my role at David Lloyd Clubs.
How well do you feel that your qualification (through your training provider) helps you to perform better in your role?
5/5
I receive a very good level of support from my training provider while working towards my Production Chef Level 2 Apprenticeship. My learning coach regularly checks my progress, gives feedback, and helps me stay on track with my assignments and practical work. I also attend culinary classes such as vegan and vegetarian cooking, fish and shellfish, meat and poultry masterclasses, and cakes and desserts, which support my development. Overall, the support is strong and helps me improve my skills and knowledge.
Are there extra-curricular activities to get involved in at your work? (For example, any social activities, sports teams, or even professional networking events.)
4/5
Yes, there are some extra-curricular activities and opportunities to get involved in at my workplace. At David Lloyd Clubs, there are staff briefings, team meetings, and occasional social activities that help build teamwork and communication.
As it is a health and fitness environment, staff are also encouraged to use the gym and swimming facilities, which supports wellbeing and a healthy lifestyle. In addition, I take part in training sessions and culinary workshops, which also feel like extra development opportunities and help me improve my skills outside of daily kitchen duties.
Overall, these activities help improve teamwork, motivation, and professional development.
As it is a health and fitness environment, staff are also encouraged to use the gym and swimming facilities, which supports wellbeing and a healthy lifestyle. In addition, I take part in training sessions and culinary workshops, which also feel like extra development opportunities and help me improve my skills outside of daily kitchen duties.
Overall, these activities help improve teamwork, motivation, and professional development.
Recommendations & Advice
Would you recommend David Lloyd Clubs to a friend?
Yes
Why?
Yes, I would definitely recommend David Lloyd Clubs to a friend. It is a good place to work because it has a positive team environment, supportive management, and opportunities for training and development.
As a chef, I have been able to improve my skills through my Production Chef Level 2 Apprenticeship, and I am encouraged to learn and progress in my role. The workplace also promotes health and wellbeing, which creates a good working atmosphere.
Overall, I would recommend it because it supports both personal and professional growth.
As a chef, I have been able to improve my skills through my Production Chef Level 2 Apprenticeship, and I am encouraged to learn and progress in my role. The workplace also promotes health and wellbeing, which creates a good working atmosphere.
Overall, I would recommend it because it supports both personal and professional growth.
What tips or advice would you give to others applying to David Lloyd Clubs?
My advice to anyone applying to David Lloyd Clubs is to be positive, friendly, and willing to learn. It is important to work well as part of a team and show good communication skills.
I would also say be prepared to work in a busy environment and stay organised, especially in the kitchen. Showing interest in learning and improving your skills will help a lot, as the company supports training and development, including apprenticeships like the Production Chef Level 2.
Overall, having a good attitude, being reliable, and showing enthusiasm will help you do well there.
I would also say be prepared to work in a busy environment and stay organised, especially in the kitchen. Showing interest in learning and improving your skills will help a lot, as the company supports training and development, including apprenticeships like the Production Chef Level 2.
Overall, having a good attitude, being reliable, and showing enthusiasm will help you do well there.
