Apprentice Production Chef

Summary

We are seeking an Apprentice Chef to join our hospitality team. This position is perfect for individuals looking to gain hands-on experience in a fast-paced kitchen environment while learning from professionals. As an Apprentice Chef, you will be immersed in the art of cooking, mastering techniques and recipes that are integral to our cafe.

Wage

£11,778 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

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Training course

Production chef (level 2)

Hours

Varied weekly rota, including weekend shifts. Exact shifts TBC

30 hours a week

Start date

Monday 26 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 preparing ingredients and menu items under the supervision of senior chefs
Maintain a clean and organised workspace in compliance with health and safety regulations
Learn cooking techniques and methods to enhance culinary skills
Participate in daily kitchen operations, including food prep and cooking
Help in plating and presenting dishes to meet restaurant standards
Contribute to inventory management, including receiving and storing food supplies
Embrace feedback and continuously seek to improve cooking skills and kitchen efficiency

Where you’ll work

99 Lidgett Lane
Leeds
LS8 1QR

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

Production Chef Level 2.

You will work on a rota basis of varied days, include weekends. 1 day per week studying at Leeds City College Print Works Campus (Wednesday).

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
Problem solving skills
Presentation skills
Logical
Team working
Initiative
Patience

About this company

Lidgette Lane Larder is a busy family-friendly cafe based in Roundhay. We serve a variety of sandwiches and cakes to our locals and regulars!

After this apprenticeship

Progression onto a permanent contract is highly likely upon completion of the apprenticeship.

Ask a question

The contact for this apprenticeship is: