Production Chef Apprentice

Summary

Northern Skills are recruiting on behalf of Relyon Nutec for a production chef. You’ll work alongside experienced chefs to learn the skills and knowledge required to prepare, cook, and present food. You’ll be trained in all aspects of kitchen operations, food safety, and customer service, while studying towards a qualification.

Wage

£24,050 a year

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Training course

Production chef (level 2)

Hours

Monday to Friday, 7.00am - 2.00pm.

37 hours a week

Start date

Monday 15 September 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

Assist with the planning, preparation and cooking of food consumables and present the food ready to be served at the specified times
Serve all food and beverages in appropriate quantities to clients and customers ensuring they are dealt with promptly and courteously at all times.
Maintain a clean and sanitary work station at all times, ensuring all areas of food preparation and service are cleaned after service
Unbox, unpack and organise deliveries ensuring that all food and meal ingredients are stored properly
Assist with the Maintenace of records relating to storage and food production and sorting/ disregarding expired food or meal ingredients stored in the freezers, refrigerators, and also stock rooms
Support the Kitchen Assistants to achieve their roles.
Deputise in the absence of the Chef Manager
Maintain up-to-date knowledge of current health & safety legislation Quality, Health, Safety and Security
To report any incidents, accidents and near misses in accordance with RelyOn Nutec UK Ltd’s Incident Policy

Where you'll work

Haverton Hill Industrial Estate
Billingham
Durham
TS23 1PZ

Training

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

College or training organisation

MIDDLESBROUGH 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

Production Chef apprenticeship Level 2
Day release at Middlesbrough College

Requirements

Essential qualifications

GCSE in:

Maths and English (grade 2 (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
Presentation skills
Team working
Creative
Patience

About this company

Your global partner for safety critical industries - we support you saving lives and protecting the environment. Manage people and workforces to ensure that people are compliant and competent entering high-risk environments via our managed service solution. Develop, deliver, and maintain world-class simulators to the place of your choice and ensure up-to-date cloud-based applications

https://relyon.com/about-us (opens in new tab)

After this apprenticeship

Depending on the circumstances of the business upon completion of the apprenticeship programme there could be a potential position of employment available.

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