Apprentice Production Chef
A & A HOSPITALITY SERVICES LTD
DONCASTER (DN10 6EB)
Closes in 13 days (Friday 8 August 2025 at 11:59pm)
Posted on 25 July 2025
Contents
Summary
We are looking for someone with a pure passion for creating the perfect dish for our customers to enjoy. Must be a very presentable person with motivation and drive to push themselves into the hospitality industry and shine as an individual. We want every day at work to be enjoyable and a platform to learn
- Wage
-
£12,563.20 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
Thursday 5pm-10pm
Friday 5pm-10pm
Sat 2 pm- 10pm
Sunday 11pm - 7 pm
The role will involve most weekends, however we will strive to give at least one day off per weekend, Late finishes will be capped at 10pm.
32 hours a week
- Start date
-
Monday 1 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
We are a small family run business producing top quality dishes from our small kitchen. Creating your own dishes is paramount to your development as a team member, gaining confidence as you progress with us, the role is predominantly kitchen based; however we all work as a team in all areas so multi-tasking and helping each other is part of the Angel way.
The role involves maintaining kitchen cleanliness, assisting in food preparation, and ensuring smooth operation during service. This position is ideal for individuals with a passion for food and a strong work ethic.
Key Duties and Responsibilities:
- Assist chef with basic food preparation tasks, such as washing, peeling, and chopping ingredients.
- Maintain cleanliness of the kitchen, including equipment, work surfaces, and floors.
- Ensure all food items are stored correctly and comply with health and safety regulations.
- Wash dishes, utensils, and kitchen equipment promptly and efficiently.
- Dispose of waste appropriately and manage recycling as required.
- Replenish stock and supplies in the kitchen and storage areas.
- Support the team during busy periods with additional tasks as needed.
- Adhere to all food hygiene and safety standards.
Skills and Qualifications:
- Basic knowledge of food safety practices.
- Ability to work efficiently in a fast-paced environment.
- Strong teamwork and communication skills.
- Flexibility to adapt to varying tasks and schedules.
- Physical stamina for standing long hours and lifting moderate weights.
This role provides an excellent opportunity to gain hands-on experience in a dynamic kitchen environment.
Where you'll work
ANGEL INN
DAME LANE
MISSON
DONCASTER
DN10 6EB
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
DN COLLEGES GROUP
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.
Training schedule
Training will be at Doncaster College where you will access a wide range of facilities on offer.
Day release:
You will undertake Production Chef Level 2
Production chef / Skills England
You will undertake Functional Skills for English and/or maths if needed.
You will undertake both on and off the job training by a team of industry qualified professionals to give you the best skills, knowledge, and experience.
Requirements
Essential qualifications
GCSE in:
Other in:
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- Attention to detail
- Organisation skills
- Customer care skills
- Problem solving skills
- Presentation skills
- Team working
- Creative
- Initiative
- Patience
- Physical fitness
Other requirements
Driving is essential for this role as we are 4 miles from Bawtry and unfortunately the bus route in Misson is few and far between, you must be able to travel to and from work and college. Apprentices are paid for their normal working hours and training that's part of their apprenticeship (usually one day per week). The Apprenticeship National Minimum Wage guide is updated every April (ANMW): https://www.gov.uk/national-minimum-wage-rates
About this employer
The Angel Inn - Pub & Dining Is a quaint country Inn with a modern twist, With Pub beer gardens restaurant and 6 annex lodges for short or long term stays, We use locally farmed produce and champion local farming and business, We are a small family run business producing top quality dishes from our small kitchen, Quality and service is paramount, We cater for all ages and celebrations with a beautiful beer gardens restaurant to utilise in the Summer months.
After this apprenticeship
Successful completion of the apprenticeship could lead to a higher-level apprenticeship or full-time employment for the right candidate.
The possibilities of progression with the right training and guidance will give you the opportunity to continue working alongside us after your apprenticeship finishes.
Ask a question
The contact for this apprenticeship is:
DN COLLEGES GROUP
Tracey Butterfield
tracey.butterfield@don.ac.uk
The reference code for this apprenticeship is VAC1000333780.
Apply now
Closes in 13 days (Friday 8 August 2025 at 11:59pm)
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