Summary
We are looking for an enthusiastic and conscientious individual who will be responsible for assisting the Head Chef with the preparation of the full menu; food quality and consistency is imperative to the role. You will assist in the setup and close down of the kitchen ensuring hygiene practices are of the highest standard.
Wage
£11,778 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
Training course
Production chef (level 2)
Hours
30-hours per week, Monday to Saturday; shifts to be confirmed. The apprentice may be expected to work Sundays or evenings; prior notice will be given.
30 hours a week
Start date
Monday 1 September 2025
Duration
1 year
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
Under supervision of the Head Chef the apprentice will primarily:
* Cook and present all menu meals to existing specification
* Work quickly and methodically ensuring the presentation of meals is of the highest standard
* Keep a safe and clean environment to ensure "5 Star Rating" is maintained
* Practice excellent food hygiene ensuring workstation is kept clean during food preparation
* Maintain standards for food storage, rotation, quality and appearance
* Ensure compliance with applicable health codes and regulations
* Complete relevant paperwork for food safety checks
* Determine food inventory needs, stocking and ordering, working closely with the restaurant manager
* Maintain good working relationships with front of house, ensuring roles are respected
Where you'll work
1 Mauds Yard
Pontefract
WF8 1AQ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
HEART OF YORKSHIRE EDUCATION GROUP
Training course
Production chef (level 2)
What you'll learn
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.
Training schedule
The apprentice will learn, work, earn and achieve a level 2 Production Chef qualification all at the same time.
To achieve the apprenticeship, they will complete the following:
* An industry designed and recognised apprenticeship
* End Point Assessment (On-Demand Test, Practical Observation and Professional Discussion)
* The apprenticeship is work based, however the apprentice may be required to attend Selby College if needed
* Planned Duration: 15 months (practical period: 12 months, End Point Assessment period: 3 months)
Requirements
Desirable qualifications
GCSE in:
* English (grade 4)
* Maths (grade 4)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
* Communication skills
* Attention to detail
* Organisation skills
* Customer care skills
* Logical
* Physical fitness
* calm
Other requirements
The ideal candidate will have a positive attitude and strong communication skills with a passion for catering and hospitality.