Apprentice Production Chef

Summary

We are a small family pub in the village of East Stockwith located near the riverside. We are looking for a talented young apprentice chef who wants to start their journey in the world of catering. This is a great opportunity to learn the principles and experience what it takes to operate in this industry

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)

Share of Tips

Training course

Production chef (level 2)

Hours

Monday – Sunday, shifts to be confirmed.

40 hours a week

Start date

Thursday 9 October 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

General duties include but not limited to:

You will be working in a busy modern hospitality setting 
Preparing fresh food from scratch 
Preparing pastries 
Baking 
Learning to produce food under a deadline to order 
You will gain proper experience in your trade 
Food prep using local, fresh produce  
Learning new creative techniques and developing your skills  
Working in a fast-paced kitchen  
Learning organisational skills and good time management  
Learning how to create new dishes

Where you'll work

The Ferry House
Gainsborough
DN21 3DJ

Training

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

College or training organisation

DN COLLEGES GROUP

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

Training will be at Doncaster College where you will access a wide range of facilities on offer. 

Day release  

You will undertake Production Chef Level 2 standard. 

https://www.instituteforapprenticeships.org/apprenticeship-standards/production-chef-v1-0 

You will undertake Functional Skills for English and/or Maths if needed.  

You will undertake both on and off the job training by a team of industry qualified professionals to give you the best skills, knowledge, and experience. 

Requirements

Essential qualifications

GCSE in:

Maths/English (grade 4/C)

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
Administrative skills
Number skills
Analytical skills
Logical
Team working
Creative
Initiative
Patience
Physical fitness

Other requirements

You must be able to travel to and from work and college. Apprentices are paid for their normal working hours and training that's part of their apprenticeship (usually one day per week). The Apprenticeship National Minimum Wage guide is updated every April (ANMW): https://www.gov.uk/national-minimum-wage-rates

About this company

Your sure of a warm welcome at The Ferry House We are a small family run pub in the village of East Stockworth located by the riverside. The Ferry House has recently had a full renovation including the restaurant area and function suite, ensuring a comfortable visit for all our guests. We are delighted to offer freshly prepared food using local produce, real ales, and a friendly atmosphere awaits. We also run The Fox and Hounds pub at Willingham by Stow, were we also offer great food, traditional beers, modern en suite accommodation and a warm welcome.

https://www.ferry-house.com/ (opens in new tab)

After this apprenticeship

Successful completion of the apprenticeship could lead to full-time employment for the right candidate.

Ask a question

The contact for this apprenticeship is:

DN COLLEGES GROUP

Stephen Baker

Stephen.baker@northlindsey.ac.uk

The reference code for this apprenticeship is VAC1000322527.

Apply now

Closes on Monday 6 October 2025

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