Chef Apprentice
The Madeley Centre
Crewe (CW3 9DN)
Closes in 9 days (Sunday 15 June 2025 at 11:59pm)
Posted on 28 May 2025
Contents
Summary
We are looking for a committed individual to train as a chef to complement our team at The Madeley Centre. The successful candidate will train, learn and expand their skill set and kitchen knowledge, working with the head chef. You must be able to travel to the Madeley Center on a Sunday (please note buses do not run into the village on Sunday).
- Wage
-
£14,526.20 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
5 days, 37 hours Monday to Sunday on a rota basis. Your working hours will normally be between 8:30am and 4:00pm. Minimal evening work and only required when we cater for special events e.g. weddings.
37 hours a week
- Start date
-
Monday 23 June 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
- The successful candidate will train, learn and expand their skillset and kitchen knowledge, working with the head chef in preparing, creating and cooking for the menu and specials boards
- Observe and follow hygiene regulations on food storage and temperature control in all areas of the kitchen and when receiving deliveries
- Adherence to Health & Safety policies and procedures
- Ensure that items are dated rotating all food stock items
- To work quickly and calmly whilst promoting good working relations within the kitchen and front of house
- Any additional duties you may from time to time be required to undertake to meet the demands of the business
Where you'll work
New Road
Madeley
Crewe
CW3 9DN
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
NEWCASTLE AND STAFFORD 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
- All training and assessment will occur in the workplace. A representative from Newcastle & Stafford Colleges Group will undertake your assessments
- College attendance will only be necessary if Functional Skills in maths and/or English are to be completed
Requirements
Desirable qualifications
GCSE in:
- English (grade 4)
- Maths (grade 4)
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
- IT skills
- Attention to detail
- Organisation skills
- Customer care skills
- Team working
- Initiative
Other requirements
Interviews will be on-going and the vacancy will be withdrawn early if a suitable candidate is appointed. Please therefore complete your application as soon as possible.
About this company
The Madeley Centre is a charitable organisation managing a multi-use community centre providing local people of all ages with discounted, high quality, accessible and appropriate opportunities for leisure, learning and community activity, and generally improving rural life for everyone in the locality. The Madeley Centre has been up and running since July 2011 and run by the current board of trustees since April 2023.
After this apprenticeship
- Upon successful completion of your apprenticeship, you will have the opportunity to apply for any appropriate vacancy available at that time
- It is our firm commitment to offer a permanent position wherever possible upon completion
Ask a question
The contact for this apprenticeship is:
NEWCASTLE AND STAFFORD COLLEGES GROUP
The Apprenticeship Hub
apprenticeships@nscg.ac.uk
01782 254287
The reference code for this apprenticeship is VAC1000322907.
Apply now
Closes in 9 days (Sunday 15 June 2025 at 11:59pm)
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