Catering apprentice

Summary

This is an excellent opportunity to gain hands-on experience and build a career in a dynamic and creative food environment. We value creativity, attention to detail, and a genuine passion for food. We have big plans for expansion and so there is a big chance to grow with us and build a career.

Wage

£11,778 to £19,047.60, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Training course

Production chef (level 2)

Hours

The business operates Wednesday to Sunday. You will work 30-40 hours over these days. There are a variety of shift patterns available depending on which part of the business you work in. Times TBC.

30 hours a week

Start date

Monday 14 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

Apprentices will gain hands-on experience in a wide variety of roles, including:

Food preparation, including artisan sandwiches, salads, and deli items
Assembling and packaging grazing boxes and platters
Serving customers and providing product knowledge on artisan cheeses and accompaniments
Taking orders in person, over the phone, and online
Restocking and maintaining displays to high visual standards
General cleaning and hygiene duties in line with food safety standards
Supporting day-to-day operations and learning about stock management

Where you'll work

43A Church Street
Orrell
Wigan
WN5 8TG

Training

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

College or training organisation

WIGAN AND LEIGH COLLEGE

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

The training will take place in the workplace with the option of attending college if required.

Requirements

Essential qualifications

GCSE in:

English (grade 2)
Maths (grade 2)

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
Number skills
Logical
Team working
Creative
Initiative
Non judgemental
Patience

About this company

The Little Green Platter Company is a family-run, award-winning food business based in Orrell, Wigan. Founded in 2017 by Karen Green, our company specialises in creating beautifully handcrafted grazing platters, artisan deli boxes, and bespoke cheese celebration cakes. We are passionate about showcasing the finest British produce, sourcing premium, sustainable ingredients from local and artisan suppliers. Our premises at 43 Church Street, Orrell, house a fine foods delicatessen and a newly established wine and cheese bar. We also cater for corporate events, weddings, and private functions, offering tailored grazing experiences that combine visual artistry with exceptional taste.

http://www.thelittlegreenplattercompany.com (opens in new tab)

After this apprenticeship

We have plans to grow and expand, possibly franchise the business, and so there are lots of varied opportunities to grow with us, possibly work up to management and/or take on a franchise.

Ask a question

The contact for this apprenticeship is: