Production Chef Apprentice

Summary

Hardwicke Hall Manor Hotel is a charming Grade II listed building nestled within its own picturesque grounds near Hartlepool and are seeking a passionate and dedicated Junior Chef to join our dynamic kitchen team. The ideal candidate will have a strong interest in food preparation and production.

Wage

£11,778 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

Monday - Sunday, Hours to be discussed at interview.

30 hours a week

Start date

Saturday 7 June 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

Assist in the preparation and cooking of meals according to established recipes and standards
Support senior chef in food production, ensuring that all dishes are prepared timely and to specification
Maintain cleanliness and organisation within the kitchen, adhering to food safety regulations at all times
Help manage inventory by monitoring stock levels and assisting with ordering supplies as needed
Collaborate with team members to ensure smooth kitchen operations and effective communication
Participate in menu planning and contribute creative ideas for new dishes or improvements to existing offerings
Assist in training new kitchen staff, fostering a positive learning environment

Where you'll work

HESLEDEN ROAD
HESLEDEN
HARTLEPOOL
TS27 4PA

Training

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

College or training organisation

MIDDLESBROUGH COLLEGE

Your training course

Production chef (level 2)

Understanding apprenticeship levels (opens in new tab)

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.

Your training plan

Level 2 Production Chef Aprenticeship Standard
Day release one day per week
Middlesbrough College

Requirements

Essential qualifications

GCSE in:

Maths and English (grade 2)

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
Problem solving skills
Presentation skills
Team working
Initiative

Other requirements

This vacancy is to start immediately therefore you must be available to start before applying. All closing, interview and start dates are subject to change and may close early if sufficient applications are received. Please ensure you apply early to avoid disappointment. Northern Skills will check candidates' eligibility prior to any interviews.

About this company

Hardwicke Hall Manor Hotel is a charming Grade II listed building nestled within its own picturesque grounds near Hartlepool. This traditional manor house offers a tranquil retreat with beautifully designed rooms, many of which overlook the lush gardens. Guests can enjoy fine dining at the hotel's a la carte restaurant, which is renowned for its excellent cuisine, or relax in the lounge bar with a selection of wines and sandwiches. With its serene setting, modern amenities, and reputation for hosting memorable events and weddings, Hardwicke Hall Manor Hotel provides a perfect blend of historic charm and contemporary comfort.

After this apprenticeship

Depending on the circumstances of the business upon completion of the apprenticeship programme there could be a potential position of employment available

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