Apprentice Chef - REF 14672

R & G & M FALSHAW

BURY (BL9 5LJ)

Closes on Tuesday 17 June 2025

Posted on 17 March 2025

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Summary

Falshaws Farm Shop and Café in Bury are recruiting for an Apprentice Chef. The successful candidate will work towards their Level 2 Catering and Hospitality qualification, which will take approximately 16 months to complete.

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)

Training course
Production chef (level 2)
Hours
Tuesday - Sunday 9am - 4pm. Breaks am and pm, Lunch (Out of Peak Times). Will work 1 day at weekend either Saturday or Sunday.

40 hours a week

Start date

Tuesday 24 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

  • Food Preparation
  • Preparing and Baking Homemade Pies
  • Cooking a variety of foods, including Breakfasts, Lunches and afternoon teas
  • Veg Preparation
  • Baking a variety of cakes
  • Understanding Food safety
  • The art of good customer service
  • Use of all Kitchen equipment

Where you’ll work

NABBS FARM
ROWLANDS ROAD
BURY
BL9 5LJ

Training

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

College or training organisation

NORTH LANCS. TRAINING GROUP CIC

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

  • Level 2 Production Chef
  • Functional skills
  • Work-based learning 

Requirements

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
  • Team working
  • Willing to learn

About this company

At Falshaws, we are a purpose built , modern yet homely cafe which seats up to 90 people, providing pleasant views of the countryside. Our cafe/tea rooms attracts lots of customers to taste the delights of what we offer including, breakfasts, lunches, afternoon teas and not forgetting our specials board with exciting and mouth watering dishes. Our ethos is to provide ongoing training and guidance for all our team that satisfies our repeat and new customers. It is a great place to work and enjoy at the same time. A happy team equals happy customers.

After this apprenticeship

Progression into full-time employment.

Ask a question

The contact for this apprenticeship is:

NORTH LANCS. TRAINING GROUP CIC

Recruitment

recruitment@nltg.co.uk

01254395355

The reference code for this apprenticeship is VAC1000310064.

Apply now

Closes on Tuesday 17 June 2025

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