Production Chef Apprentice
ATRIUM RESTAURANT BRIGG LTD
Brigg (DN20 8LD)
Closes in 13 days (Monday 15 September 2025 at 11:59pm)
Posted on 2 September 2025
Contents
Summary
Join The Atrium in Brigg as a Production Chef apprentice. You’ll learn to prepare, cook and present dishes to a high standard while supporting daily kitchen operations. Gain real workplace experience and industry-recognised training to start your career in professional catering.
- Wage
-
£11,778 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
What is your working rota? Shift patterns tbc. Operating hours Monday - Friday 9.30am - 3.30pm, Saturday 9.30am - 3.30pm 5.30pm - 11.30pm
30 hours a week
- Start date
-
Monday 22 September 2025
- Duration
-
1 year
- Positions available
-
2
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
- Prepare, cook, and present a variety of dishes in line with The Atrium’s standards and recipes
- Support chefs in the smooth running of the kitchen, including set-up and service
- Learn and apply correct food safety, hygiene, and allergen control practices at all times
- Assist with portion control, stock rotation, and reducing food waste
- Develop skills in knife work, cooking techniques, and plating under the guidance of experienced chefs
- Help with cleaning schedules to maintain a safe, organised, and hygienic kitchen environment
- Work effectively as part of the kitchen team, communicating clearly and supporting colleagues during busy service
- Contribute ideas for menus and dishes as your skills and confidence grow
- Gain hands-on experience while working towards the Production Chef Apprenticeship standard
Where you'll work
Atrium
Market Place
Brigg
DN20 8LD
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
TEC PARTNERSHIP
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
- Level 2 Production Chef Standard
- A bespoke programme of technical and vocational training
- Functional skills in maths and English (*if applicable)
More training information
This apprenticeship is delivered wholly in the workplace; the successful candidate will not need to attend any weekly sessions at the Grimsby Institute unless maths or English is required as part of the apprenticeship.
Requirements
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
- Number skills
- Logical
- Team working
- Creative
- Initiative
- Patience
Other requirements
Prior to applying, please ensure you are able to get to and from this workplace within the operating hours. Please be aware as the first part of the process you will be asked to complete a Learner Form and online assessments in English and maths. You will receive one to one Information, Advice and Guidance with one of the Learner Engagement Team.
About this employer
Atrium is set in stunning surroundings within The Angel Building in Brigg’s Market Place inside a Glass Atrium with Palm Trees and Chandeliers with seating in Lloyd Loom Chairs. All our meals are freshly prepared using locally sourced produce. We are open Monday to Saturday 9.30am – 3.30pm and we also have our acclaimed taster menu evenings throughout the month.
After this apprenticeship
- Possible permanent contract upon successful completion of the apprenticeship and further enhanced industry-based training
- An apprenticeship allows you to earn a wage, gain valuable work experience and industry specific competence
- Transferable skills that are invaluable in the wider world of work
Ask a question
The contact for this apprenticeship is:
TEC PARTNERSHIP
Claire Lilliendahl
myapprenticeship@grimsby.ac.uk
The reference code for this apprenticeship is VAC1000339974.
Apply now
Closes in 13 days (Monday 15 September 2025 at 11:59pm)
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