Chef Apprentice
The Pink Pig Farm
SCUNTHORPE (DN16 3RE)
Closes in 13 days (Thursday 1 May 2025 at 11:59pm)
Posted on 17 March 2025
Contents
Summary
Join The Pink Pig Farm as a Production Chef Apprentice! Gain hands-on experience in a busy farm kitchen, preparing fresh, locally sourced dishes. Develop essential cooking techniques, work as part of a team, and learn industry standards. Perfect for those passionate about food and eager to kickstart a culinary career.
- Wage
-
£10,207.60 a year
- Training course
- Production chef (level 2)
- Hours
-
Working Rota: Thursday - Sunday 8am - 3pm.
26 hours a week
- Start date
-
Friday 2 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
- Assist in the preparation of fresh ingredients, including chopping, slicing, and portioning, ensuring consistency and quality in every dish
- Prepare, cook, and present a variety of dishes following recipes and quality standards, ensuring high presentation and taste
- Follow all food hygiene and safety regulations, including proper food storage, cleaning routines, and allergen awareness, to maintain a safe working environment
- Assist with stock checks, rotation, and storage to minimize waste and ensure the availability of fresh ingredients
- Work collaboratively with kitchen staff, front-of-house teams, and suppliers to ensure smooth kitchen operations
- Adhere to all health and safety procedures, including proper use of kitchen equipment, safe knife handling, and fire safety protocols
- Assist with plating and serving during peak service times, ensuring quick and efficient food delivery to customers
- Engage in structured training, learning new cooking techniques, kitchen management skills, and professional development opportunities
- Occasionally interact with customers, answering questions about menu items and ensuring a positive dining experience
- Handle busy service periods, unexpected challenges, and changes in kitchen operations with a proactive and flexible approach
Where you’ll work
HOLME HALL
HOLME
SCUNTHORPE
DN16 3RE
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
TEC PARTNERSHIP
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
This apprenticeship is delivered wholly in the workplace, the successful candidate will not need to attend any weekly sessions at the Grimsby Institute unless maths or English is required as part of the apprenticeship.
More training information
- Level 2 Production Chef
- A bespoke programme of technical and vocational training
- Functional skills in maths and English if applicable
Requirements
Desirable qualifications
GCSE in:
- English (grade 3/D)
- Maths (grade 3/D)
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
- Problem solving skills
- Presentation skills
- Number skills
- Logical
- Team working
- Creative
- Initiative
- Patience
Other requirements
Prior to applying please ensure you are able to get to and from this workplace within the operating hours Please be aware as the first part of the process you will be asked to complete a Learner Form and online assessments in English and Maths. You will receive one to one Information, Advice and Guidance with one of the Learner Engagement Team.
About this company
The Pink Pig Farm in Scunthorpe is a family-run attraction offering a farm shop, restaurant, and exciting play areas for children. Established nearly 24 years ago, it has grown into a popular destination for fresh, locally sourced food and family fun. With indoor and outdoor play zones, a wedding barn, and seasonal events like Pig Fest, it provides a welcoming and vibrant experience for visitors of all ages.
After this apprenticeship
- Enhanced industry-based training
- An apprenticeship allows you to earn a wage, gain valuable work experience and industry specific competence
- Transferable skills that are invaluable in the wider world of work
Ask a question
The contact for this apprenticeship is:
TEC PARTNERSHIP
Helena Gollings
myapprenticeship@grimsby.ac.uk
01472311222
The reference code for this apprenticeship is VAC1000309926.
Apply now
Closes in 13 days (Thursday 1 May 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.