Chef Apprentice

Summary

We are looking for an apprentice to cover daily tasks of; setting up, prep, producing high standard meals and kitchen hygiene routines. This is an excellent opportunity to gain experience, develop skills and progress within the company.

Wage

£12,955.80 to £20,952.36, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Training course

Production chef (level 2)

Hours

Various – Open 7 days a week : Hours and Days subject to discussion.

33 hours a week

Start date

Thursday 24 April 2025

Duration

1 year

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

To learn, and take responsibility for, organising and controlling the efficient and economic production of quality food within the allowed budget, whilst maintaining high standards of cleanliness and hygiene in line with EHO regulations
To learn and assist in delivering safe working practices and systems of work throughout the facility
To learn and carry out the tasks assigned by the Head Chef / Kitchen Supervisor
To learn and follow all procedures as specified in the Procedures Manual
To learn and adhere to Hygiene Regulations
To learn and carry out cleaning duties as required by the Head Chef/ Supervisor
To ensure food is well presented/garnished as required by the Head Chef/Supervisor and The Standards Manual
To learn to and monitor and document quality control procedures as required by the Head Chef / Supervisor
To embrace the financial ethos when it comes to housekeeping, hygiene and that care is always taken of the facility’s fixtures/furnishings and equipment
To ensure that effective communication takes place in order to ensure that operational information is shared fully
To learn and assist in ensuring the general security within the kitchen area in particular the security of store rooms, freezer, fridges.
To learn and follow the kitchen procedures based of the principles of Hazard Analysis and Critical Control Points (HACCP), Control of Substances Hazardous to Health (COSHH) and The Safer Food Better Business Handbook
To learn and assist in maintaining high standards of cleanliness in the facility and relevant check sheets are completed
You will ensure that food is prepared in accordance with customers’ orders whilst ensuring that methods and standards of service provision within the timescales required, ensuring high standards of food at all times
To learn and assist in continuously improving the financial performance, including in areas measured by key performance indicators. E.g. Food GP Margin
Any other duties commensurate with the grade and falling within the scope of the post, as requested by Management

Where you’ll work

MORTIMER ROAD
PENISTONE
SHEFFIELD
S36 9DF

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

BARNSLEY COLLEGE

Your training course

Production chef (level 2)

Equal to GCSE

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.

Your training plan

Delivery to be completed on site and off the job training either at Barnsley College or your place of work
Student to complete a Production Chef Level 2 Apprenticeship

Requirements

Desirable qualifications

GCSE in:

English (grade 4)
Maths (grade 4)

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Attention to detail
Organisation skills
Customer care skills
Team working
Creative
Initiative
Patience
Physical fitness
Passion for cooking

Other requirements

You will be on your feet for long periods of time.

About this company

Cubley Hall is a wonderful, old, rescued country house set in 4.5 acres of stunningly beautiful South Yorkshire countryside, located just on the edge of the ancient market town of Penistone and close to the Yorkshire Cities of Sheffield, Leeds, Wakefield and Bradford. A high quality, Pub and Dining experience is complimented by 12 recently refurbished Hotel bedrooms. Cubley Hall is one of Yorkshires premier choice Wedding venues. Cubley Hall employs 62 local people and provides a safe and responsible community hub to the local area.

https://www.cubleyhall.co.uk/ (opens in new tab)

Company benefits

Complimentary Staff Meals / Customer Discounts / Free Parking.

After this apprenticeship

Permanent full time position
Opportunity to progress

Ask a question

The contact for this apprenticeship is:

BARNSLEY COLLEGE

Amanda ogley

apprenticeships@barnsley.ac.uk

01226216166

The reference code for this apprenticeship is VAC1000309381.

Apply now

Closes in 5 days (Wednesday 9 April 2025 at 11:59pm)

When you apply, you’ll be asked to sign in with a GOV.UK One Login. You can create one at the same time as applying for this apprenticeship.

Cookies on Find an apprenticeship

Contents