Apprentice Chef
Tasca Frango
York (YO1 8BN)
Closes in 6 days (Wednesday 30 April 2025 at 11:59pm)
Posted on 7 March 2025
Contents
Summary
We are seeking a passionate and dedicated Apprentice Chef to join our vibrant team at our authentic tapas restaurant. You will assist in the preparation and cooking of a variety of traditional and modern tapas dishes, and will learn from experienced chefs whilst gaining valuable culinary skills in a fast-paced, creative kitchen environment.
- Wage
-
£11,778 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
A mixture of afternoons, evenings and weekends – shifts patterns are generally: 11am – 5pm, 3pm - 10.30pm, 11am – 11pm.
30 hours a week
- Start date
-
Monday 2 June 2025
- Duration
-
1 year 3 months
- 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
Key Responsibilities:
• Assist in preparing ingredients, cooking, and plating dishes.
• Ensure cleanliness and organization of the kitchen.
• Follow recipes and food safety standards.
• Support senior chefs with day-to-day operations and menu development.
• Participate in stock management and inventory control.
• Contribute to the creation of a positive, team-oriented kitchen atmosphere.
Where you’ll work
28 Colliergate
York
YO1 8BN
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
YORK 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
You will attend York College on a day release basis during college term time and will receive training in the workplace during the remainder of your working hours.
Requirements
Essential qualifications
GCSE in:
- English (grade 3)
- maths (grade 3)
- one other subject (grade 3)
Desirable qualifications
Other in:
- Food Safety (grade Pass)
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
- Logical
- Team working
- Passion for cooking
- Calm under pressure
- Multitasking
Other requirements
You must be willing to commit to weekend working. Within 7 days of submitting your application for this role, York College will contact you by email with details of the next stage in the application process. Check your junk folder in case the email lands there.
About this company
We have 15 staff members across 2 sites and were established in 2021. We have a Portugese-inspired tapas menu.
After this apprenticeship
Progression to an ongoing role as chef.
Ask a question
The contact for this apprenticeship is:
YORK COLLEGE
apprenticeships@yorkcollege.ac.uk
01904 770368
The reference code for this apprenticeship is VAC1000307624.
Apply now
Closes in 6 days (Wednesday 30 April 2025 at 11:59pm)
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