Apprentice Chef

Summary

As an Apprentice Chef you will work within a busy production kitchen, reporting to the Head Chef at our Central Production Kitchen in Garforth. You will support the smooth running of production and undertake any cleaning and food preparation duties as directed. Some catering experience is an advantage but not essential as training will be given.

Wage

£24,000 a year

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Training course

Production chef (level 2)

Hours

This is a varied rota, which may include evenings and weekends.

40 hours a week

Start date

Monday 2 June 2025

Duration

1 year 6 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 all aspects of the production, preparation and creating of all dishes at the venue.
Cooking dishes to the correct food spec to reflect brand standards.
Working alongside the wider team of Chefs and completing tasks as directed by them.
Ensuring daily and weekly cleaning tasks are met.
Completion of daily paperwork and records e.g. fridge temperatures, order sheets.
Ensuring compliance to the Food Health and Safety Act and COSHH regulations.
Keeping up to date with new menus, products, promotions.
Ensure correct storage, preparation, and production of all ingredients to comply with Allergens and maintaining Allergen Awareness knowledge.

Where you’ll work

Supreme House
Lotherton Way
Garforth Industrial Estate
Leeds
LS25 2JY

Training

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

College or training organisation

LUMINATE EDUCATION 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

This is a varied role with events hosted in multiple locations. You will work a variety of days and shifts as required by the business, which will likely include evenings and weekends for events. 1 day per week you will attend Leeds City College Print Works Campus, to study towards a level 2 qualifcation.

Requirements

Essential qualifications

GCSE in:

English (grade 4)
Maths (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

Communication skills
Attention to detail
Organisation skills
Customer care skills
Presentation skills
Team working
Initiative
Passion for food
Good personal hygiene

Other requirements

• Although the role will be based at Garforth, there will also be the expectation and opportunity to work at the other venues and events we cater for such as The Great Yorkshire Show as well as the 8 racecourses we work with. • Please apply for the role as soon as possible, we are interviewing suitable candidates as and when we receive applications. Therefore, the role may close before the advertised closing date. • This role will require travel to event locations – therefore access to a car is highly advantageous.

About this company

CGC Event Caterers is a long-established catering company, first established in 1896. We operate at venues of all sizes and have exclusivity at prominent sporting, entertainment and cultural locations across the UK including The Yorkshire Event Centre, The Sun Pavilion and York Racecourse. We are also apart of the European Catering Division for ASM Global, the global leader in the delivery of live entertainment and events. In the UK, we operate at the following venues: • Eight Yorkshire Racecourses including the world famous York Racecourse • Yorkshire Event Centre – Harrogate • The Sun Pavilion – Harrogate • Lincolnshire Epic Centre – Lincoln • LNER Community Stadium – York • Theatre Royal and Concert Hall – Nottingham

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

After this apprenticeship

This role will initially be offered as a fixed term contract for the duration of the apprenticeship. However, assuming all goes well, the intention would be to make the position permanent in due course.

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