Apprentice Chef - REF 13691

Bean and Brush Family Art Cafe

Greater Manchester (M33 7XW)

Closes on Wednesday 13 August 2025

Posted on 13 May 2025

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Summary

Bean & Brush Family Art Cafe in Sale are recruiting for an Apprentice Chef. The successful candidate will work towards completing a Level 2 Production Chef apprenticeship over the duration of 15 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
Rota basis / Monday -Sunday, 5 days. Earliest start 8:30am and latest finish 6:00pm / 30 mins lunch.

40 hours a week

Start date

Wednesday 20 August 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

  • Setting up and closing down the kitchen
  • Basic food preparation including salads, sandwiches, soups, stews and home baked cakes
  • Completing stock takes, dealing with deliveries and food rotation
  • Completing daily paperwork
  • Working to hygiene and allergen standards
  • Undertaking daily cleaning schedules
  • In addition you will be Barista trained and be central to delivering our signature shakes and fresh made smoothies and desserts

Where you'll work

51-52 Stanley Square
Sale
Greater Manchester
M33 7XW

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)

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 
  • 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

  • Keen and willing
  • Passion and interest
  • Punctual
  • Ability to work under pressure

About this company

Bean & Brush has been open for 12 years and we are a friendly, independent, family run coffee shop and art studio with 50 covers serving food from 9am to 5pm. We pride ourselves on freshly prepared, seasonal food using locally sourced ingredients and as one of our Chefs you will be involved in all aspects of the work within our kitchen.

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 VAC1000320223.

Apply now

Closes on Wednesday 13 August 2025

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