Catering Apprentice - Sunderland

COMPASS GROUP, UK AND IRELAND LIMITED

Sunderland (SR3 4EN)

Closes in 17 days (Monday 30 June 2025)

Posted on 12 June 2025

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Summary

We’re currently recruiting for an ambitious Catering Apprentice to help us create exceptional food experiences for Chartwells/PPP-IML on a full-time basis contracted to 40 hours per week. On completion of the apprenticeship, you will achieve the L2 Production Chef and become a qualified Catering Assistant.

Wage

Competitive

Competitive wage offered

Check minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
8 hours per day (Mon-Fri). Exact shifts TBC.

40 hours a week

Start date

Wednesday 30 July 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

 Your key responsibilities will include:

  • Preparing delicious, high-quality food that delights our clients and customers
  • Follow recipes accurately and cooking dishes to spec
  • Completion of food safety management documents
  • Upholding high levels of Customer Service
  • Maintaining high standards of Food Service
  • General Housekeeping 
  • Representing Compass Group UK&I and maintaining a positive brand image

Where you'll work

Sunderland
Sunderland
SR3 4EN

Training

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

College or training organisation

HIT TRAINING LTD

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

This training plan has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

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
  • Attention to detail
  • Customer care skills
  • Problem solving skills
  • Team working

Other requirements

You do not need to have any experience to apply for this vacancy as full training will be provided as part of the apprenticeship! Our ideal apprentice will: Have an ability to work using their own initiative Possess a good, strong work ethic Be an excellent team member Showcase punctuality and reliability

About this company

We’re the people behind the food, hospitality and support services that power your day, make you smile and put a spring in your step. That’s just one of the reasons why we’re the UK and Ireland’s top contract catering, hospitality, and business support services provider.

After this apprenticeship

On completion of the Production Chef L2 apprenticeship, the apprentice may have the opportunity to embark on a Level 3 apprenticeship to further their skills development through internal training programmes.

Ask a question

The contact for this apprenticeship is:

HIT TRAINING LTD

The reference code for this apprenticeship is VAC1000325679.

Apply now

Closes in 17 days (Monday 30 June 2025)

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After signing in, you’ll apply for this apprenticeship on the company's website.