Apprentice Chef

Marstons - Wilmslow Tavern Wilmslow

Summerfield Village Centre (SK9 2HA)

Closes in 29 days (Friday 23 May 2025)

Posted on 13 March 2025

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Summary

Are you ready to turn your hand to new skills? We're looking for a motivated individual to join our team as an Apprentice Chef - helping our kitchen team make amazing food for our guests.

Wage

£9,815 a year

Check minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
Minimum of 25 hours per week including mornings, evenings, weekends. Exact shifts to be confirmed.

25 hours a week

Start date

Friday 30 May 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

Are you ready to turn your hand to new skills? We're looking for a motivated individual to join our team as an Apprentice Chef, helping our kitchen team make amazing food for our guests.

As part of this apprenticeship, you'll work towards a Chef Academy Production Chef - Level 2 qualification. The training will be delivered in the form of work-based learning and will include functional skills if maths and English has not been previously attained.

Have you got what it takes? You'll be responsible for assisting in the preparation, cooking, and presentation of food to company specification with the support and direction of tasks set by the Head Chef.

As a Chef Apprentice you'll:

  • Ensure all menu items and specials are prepared, cooked and presented to company specification
  • Maintain portion control and ensure wastage is kept to a minimum
  • Receive and check food deliveries
  • Assist the Head Chef with orders, stock taking, food hygiene, training and development of the team
  • Ensure that all kitchen equipment is maintained and is working correctly

No previous experience required, just a passion for cooking and the desire to learn and pick up new skills. You'll have a good working attitude and enjoy the buzz of working in a busy kitchen environment and be able to work a minimum of 25 hours per week.

What you get from us: We're one big family. We put our people first, which is why we offer real benefits including:

  • Learn while you earn - gain a nationally recognised qualification and get paid for it!
  • A friendly and lively atmosphere, working alongside passionate and diverse teammates
  • Up to 30% discount across high street retailers as part of the apprenticeship

What you get from your apprenticeship: 

  • The programme will last for 12 - 18 months, enabling you to develop through a structured training programme. You'll gain a nationally recognised standard giving you an ideal grounding for a career in hospitality
  • Learning is all on-site, with no need to attend college
  • Option to attend Chef Academy masterclasses at central venues - digging deeper into culinary skills around meat, poultry, vegetarian, vegan, fish, and shellfish dishes, which take place 6 times a year
  • Ongoing support, help and advice from your manager and our apprenticeship provider

We're excited to see what we can achieve together!

Where you’ll work

Summerfield Village Centre
SK9 2HA

Training

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

College or training organisation

LIFETIME TRAINING GROUP LIMITED

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

Chef Academy Production Chef L2 including Functional Skills in maths and English.

Requirements

Desirable qualifications

Other in:

  • None required (grade None required)

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

  • Team Working
  • Organisation Skills

About this company

We've been running pubs and brewing beer in one form or another for more than 185 years - a heritage that we're incredibly proud of! Today we operate more than 1,400 pubs, bars and hotels.

After this apprenticeship

Ongoing training and development.

Ask a question

The contact for this apprenticeship is:

LIFETIME TRAINING GROUP LIMITED

The reference code for this apprenticeship is VAC1000309466.

Apply now

Closes in 29 days (Friday 23 May 2025)

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After signing in, you’ll apply for this apprenticeship on the company's website.