Apprentice Trainee Chef - REF 13616

Cherry Tree

BOLTON (BL6 5LA)

Closes on Sunday 25 May 2025

Posted on 3 April 2025

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Contents

Summary

Cherry Tree in Bolton are recruiting for an Apprentice Trainee Chef. The successful candidate will work towards completing a Level 2 Production Chef Apprenticeship over the duration of 16 months.

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
5 day rolling rota, earliest start 9am, latest finish 10pm - including weekend work & evening work

40 hours a week

Start date

Wednesday 4 June 2025

Duration

1 year 3 months

Positions available

2

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

  • Trainee Chef is the most common starting position in many kitchens and in principal the most junior culinary role
  • The primary objective of the Trainee Chef is to learn and understand how to carry out the basic functions in every section of the kitchen on rotation
  • Fish, pastry, sauces, vegetables and butchery – with a view to choosing an area they feel most inspired to specialise in
  • A Trainee Chef will be supervised by a more senior chef and will need to understand and have experience in the basics that the commis chef role provides, in order to progress to any future senior chef role

Where you’ll work

THE CHERRY TREE
CHORLEY ROAD
BLACKROD
BOLTON
BL6 5LA

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

  • Creative
  • Punctual
  • Reliable
  • Keen to learn

About this company

Voted Bolton’s Best Restaurant in 2019. We are a family-owned restaurant and bar, voted Bolton’s best restaurant in 2020 also, serving classic British cooking with a warm, friendly, and personal service. We concentrate on serving our take on classic dishes with a modern influence using only the freshest, local produce. With an amazing selection of Lancashire produce all around us, based right in the heart of the county. Whatever the season, we have access to the very best of every ingredient you can imagine. The best cuts of local meat, fresh fish from our illustrious coast and delicious fruit and vegetables.

After this apprenticeship

  • Progression onto 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 VAC1000305967.

Apply now

Closes on Sunday 25 May 2025

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