Apprentice Production Chef

Summary

An opportunity for a passionate chef to join our fantastic team and work with fresh local produce and state-of-the-art equipment. This is a role in an exciting modern pub with fresh food cooked from scratch. Join our small team to receive hands on training from all our chefs, grow with a brand new, experienced team, and develop your skills.

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)

Cash tips every 3 months Credit card tips weekly Weekly pay Pay increase on promotion

Training course

Production chef (level 2)

Hours

Monday - Sunday, shifts to be confirmed - 5 day work week

40 hours a week

Start date

Friday 16 May 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

General duties include, but are not limited to:

Working in a busy modern hospitality setting 
Preparing fresh food from scratch 
Preparing pastries 
Baking 
Learning to produce food under a deadline to order 
Food prep using local, fresh produce  
Learning new creative techniques and developing your skills  
Working in a fast-paced kitchen  
Learning organisational skills and good time management  
Learning how to create new dishes 
You will gain proper experience in your trade

Where you’ll work

SLUICE ROAD
SOUTH FERRIBY
BARTON UPON HUMBER
DN18 6JQ

Training

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

College or training organisation

DN COLLEGES GROUP

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

Training will be at Doncaster College where you will access a wide range of facilities on offer. 

Day release.  

You will undertake Production Chef Level 2 standard. 

https://www.instituteforapprenticeships.org/apprenticeship-standards/production-chef-v1-0 

You will undertake Functional Skills for English and/or Maths if needed.  

You will undertake both on and off the job training by a team of industry qualified professionals to give you the best skills, knowledge, and experience.

Requirements

Essential qualifications

GCSE in:

English (grade 4)
Maths (grade 4)

Desirable qualifications

GCSE in:

Catering and Hospitality (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

Attention to detail
Organisation skills
Customer care skills
Problem solving skills
Presentation skills
Logical
Team working
Creative
Initiative

Other requirements

You must be able to travel to and from work and college. Apprentices are paid for their normal working hours and training which is part of their apprenticeship (usually one day per week). The Apprenticeship National Minimum Wage guide is updated every April (ANMW): https://www.gov.uk/national-minimum-wage-rates

About this company

Our establishment is a Michelin Bib Gourmand pub with bedrooms, started in December 2016. We take immense pride in offering top-quality service and a strong commitment to sustainability. Located by the Humber River in the UK, we're not just a pub but a destination for those seeking exceptional food, cheese, wines, and comfortable accommodations. Our business is more than just a pub; it's an experience. With a dedicated team of 36 staff members, we strive to create an outstanding atmosphere for our guests. We're proud of our recognition in the Michelin Bib Gourmand guide, which underscores our commitment to culinary excellence and affordability. Geographically, our reach extends to patrons who appreciate fine dining and sustainable practices. Our reputation for quality and service is a testament to the dedication of our team and our unwavering emphasis on creating a remarkable pub experience. We continually work to be recognised not only for our exceptional food but also for our contributions to the industry. Our vision is to be the best pub in England, and our dedication to quality, sustainability, and great service sets us on that path.

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

Disability Confident

A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions.

You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.

After this apprenticeship

Successful completion of the apprenticeship could lead to a higher-level apprenticeship, or full-time employment for the right candidate.

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