Production chef Apprentice

Summary

We are looking for an enthusiastic apprentice wanting to gain industry experience and develop technical cooking skills in an exciting, fast-paced and hands-on kitchen. We are independent and family run so we value everyone. There will be the opportunity to contribute to high-quality food production and focus your skills on areas of interest.

Wage

£16,640 a year

Check minimum wage rates (opens in new tab)

Fair share of tips

Training course

Production chef (level 2)

Hours

Working hours will include weekend and evening work. Typical shifts are 10.00am - 8.00pm and 10.00am - 6.00pm. Flexibility is required during busy periods. Working hours will include time spent completing off-the-job training such as attending college.

40 hours a week

Start date

Saturday 6 September 2025

Duration

1 year 6 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

Assist with daily food preparation
Preparing the kitchen for open and close down
Working across all kitchen stations to maintain an organised and clean working environment
Support with portion control, food storage and kitchen hygiene procedures
Learn and follow recipes, be inspired to create your own
Stock rotation
Allergen control systems
Working in a team

Where you'll work

The Old Gate Inn
Well Street
Brassington
DE4 4HJ

Training

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

College or training organisation

UNIVERSITY OF DERBY

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

Weekly college sessions alongside training from the workplace and regular review sessions with your college instructor-mentor who will visit the apprentice in the workplace, completing observations, professional discussions and ensure the apprentice remains on track with their coursework.

Requirements

Essential qualifications

GCSE in:

English (grade 4 or above)
Maths (grade 4 or above)

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
Logical
Team working
Creative
Initiative
Reliable
An interest in the industry
Ability to learn from peers
A desire to learn
Ability to follow procedures
Good time keeping

Other requirements

• Please carefully consider how you will get to work each day especially given the start/finish times. • You should have a genuine interest in the food & hospitality industry. • Work will include lots of standing and some heavy lifting. • Dress code; clean uniform/college kitchen whites & non-slip shoes. • You will be working some daytime, evenings and weekends. • Observe equity, diversity, inclusion and wellbeing guidelines and contribute to a supportive, inclusive and motivational working environment.

About this company

We are an independent family run pub with a growing food business, we are a go to destination for food. Passionate about high quality, handmade dishes using fresh, local ingredients. Our team is small, friendly and hardworking. We are committed to creating an inclusive environment where staff feel valued and supported in their growth. We are based 7 miles from Ashbourne, 9 miles from Matlock, 17 miles from Derby, 18 miles from Buxton and 20 miles from Leek.

http://www.theoldgateinnbrassington.co.uk (opens in new tab)

Company benefits

Uniform provided, Staff meals during shift, Fair share of tips, Salary above, National Minimum Wage, Opportunities for pay increases based on performance, Supportive team culture, Career development opportunities, Dedicated mentor, Free Parking.

After this apprenticeship

There is excellent potential for a permanent position within the team and successfully completing your apprenticeship. There is also potential for further training and/or progression to higher level depending on performance and business needs.

Ask a question

The contact for this apprenticeship is:

UNIVERSITY OF DERBY

Apprenticeships Team

feapprenticeships@blc.ac.uk

08000740099

The reference code for this apprenticeship is VAC1000326075.

Apply now

Closes on Wednesday 30 July 2025

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