Apprentice Trainee Chef - REF 14877

FLAMES ANGEL LTD

DARWEN (BB3 1BZ)

Closes on Wednesday 27 May 2026

Posted on 27 February 2026

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Summary

Flames Steak House in Darwen are recruiting for an Apprentice Trainee Chef. The successful candidate will complete a Level 2 Production Chef Apprenticeship over the duration of 15 months.

Wage

£11,778 a year

Check minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
Monday - Saturday 4pm - 11pm / Sunday 12pm - 9:30pm / working on a rota basis 4 days out of 7 / paid breaks.

30 hours a week

Start date

Wednesday 3 June 2026

Duration

1 year 3 months

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

Your daily duties will include:

  • Pot washing
  • Kitchen porter
  • Preparing and cooking food
  • Plating up food
  • Cleaning all equipment & kitchen area to maintain a hygienic, safe work space

Where you'll work

104-106 BOLTON ROAD
DARWEN
BB3 1BZ

Training

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

Training provider

NORTH LANCS. TRAINING GROUP CIC

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

  • Functional Skills
  • Work Based Learning
  • Production Chef Level 2

Requirements

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Willing to Learn
  • Adaptable
  • Good work ethic
  • Punctual
  • Able to stand for long periods

About this employer

Located just a stone’s throw from Darwen town centre in the heart of Lancashire, Flames Bar and Grill offers a unique dining experience within a relaxed and sophisticated atmosphere. Grab yourself a spot by the window and watch the world bustle by, or take a seat in the stunning main dining room and enjoy a meal from the delicious modern menu.

After this apprenticeship

Progression to full-time employment.

Ask a question

The contact for this apprenticeship is:

NORTH LANCS. TRAINING GROUP CIC

Recruitment

recruitment@nltg.co.uk

01254395355

The reference code for this apprenticeship is VAC2000018297.

Apply now

Closes on Wednesday 27 May 2026

After signing in, you’ll apply for this apprenticeship on the company's website.