Apprentice Chef (Production Chef, Level 2)

Shoreham Port

West Sussex (BN42 4ED)

Closes in 20 days (Sunday 19 April 2026)

Posted on 27 March 2026

Print

Contents

Summary

Are you passionate about cooking, and looking to begin a career as a chef? Do you enjoy working in a lively, supportive team environment, developing your professional skills and making guests' visits memorable for great food and service? If this sounds like a role and environment in which you would thrive, we would love to hear from you.

Wage

£17,500 a year

Check minimum wage rates (opens in new tab)

Generous pension scheme 25 days holiday plus Bank Holidays Well-being benefits inc access to a health cashback plan, trained Mental Health First Aiders and Cycle to Work scheme. 25% colleague discount at Port Kitchen

Training course
Production chef (level 2)
Hours
Monday to Friday: 8am - 5pm with a hour for lunch.

40 hours a week

Start date

Monday 7 September 2026

Duration

1 year 6 months

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

Port Kitchen  is a modern café space offering great speciality coffee, simple fresh food and a vibrant atmosphere situated in the unique setting of Shoreham Port.

Port Kitchen has become an iconic destination and a positive, happy place for the community and for our colleagues who work there.

Key Tasks and Responsibilities

Kitchen Operations & Food Preparation

  • Assist with all operational duties of the kitchen and BOH team.
  • Support the delivery of Port Kitchen’s menu, ensuring dishes are prepared, portioned, cooked and served to business standards.
  • Carry out food preparation, basic cooking, expediting and service, applying techniques such as poaching, simmering, steaming, boiling, braising, stewing, baking, grilling and frying (K4).
  • Prepare and cook pre-portioned fresh and frozen meat, fish, poultry, fruit, vegetables and salad items to required standards (K1–K3).
  • Regenerate dried and frozen ingredients and dishes safely and effectively (K5).
  • Follow company specifications for production, portioning and presentation (K11).
  • Maintain prep levels and par stocks to meet daily demand (K18)

Food Safety, Hygiene & Compliance

  • Uphold the highest standards of Food Hygiene and Safety at all times.
  • Maintain accurate records to show compliance with food safety procedures (K6).
  • Receive, check, store, label, rotate and organise all goods in line with due diligence and food hygiene regulations (K6–K7).
  • Apply safe and appropriate use of knives, boards, manual and electrical equipment (K19–K20, K29).
  • Manage and monitor food temperatures and allergens during preparation, cooking, holding and serving (K21).
  • Maintain a clean, safe working environment using hygiene management techniques such as COSHH, clean-as-you-go, personal hygiene and correct uniform (K22).
  • Contribute to sustainable waste reduction through portion control, yield management and minimising plate waste (K23).
  • Follow all relevant health and safety legislation, regulations and procedures (K26).

Operational Support & Team Collaboration

  • Work closely with the FOH team to ensure adequate supplies of crockery, cutlery and sundries for both BOH and FOH counters.
  • Support the identification and resolution of customer needs or concerns in cooperation with FOH.
  • Communicate professionally and effectively with colleagues, managers and stakeholders (K8).
  • Apply conflict-resolution techniques and handle difficult behaviours appropriately (K9).
  • Contribute positively to teamwork across departments and understand its impact on service delivery (K10).
  • Use feedback to improve performance and support continuous improvement (K15).

Professional Development & Apprenticeship Learning

  • Plan and prioritise own workload effectively (K12).
  • Demonstrate professional standards in behaviour, appearance and timekeeping (K13).
  • Use techniques to maintain good mental health and wellbeing, including seeking help when needed (K14).
  • Apply proactive and reactive problem-solving techniques within own level of authority (K17).
  • Understand key performance indicators and contribute to production, performance and budget targets (K28).
  •  Prepare work areas for service and complete closing procedures to business standards (K16).

General Duties

Carry out any other reasonable duties requested by the Port Kitchen management team.

Where you'll work

Nautilus House
90-100 Albion Street
Southwick
West Sussex
BN42 4ED

Training

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

Training provider

CHICHESTER COLLEGE 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

  • This apprenticeship offers practical experience and the chance to earn a Level 2 qualification as a Production Chef within a supportive team.
  • The qualification is delivered via the Chichester College Group.
  • The course is delivered via work-based learning.

Requirements

Essential qualifications

GCSE in:

Meet College Course Entry Requirements (grade A- C (Grade 4+))

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
  • Administrative skills
  • Team working
  • Creative
  • Initiative
  • Understanding of food hygiene
  • Basic food preparation

About this employer

Shoreham Port is a vital commercial hub with a proud history that dates back to 1760. Operating 24/7, our Port plays a crucial role in facilitating local and international trade, handling a diverse range of cargoes, including timber, steel, aggregates, bulks, glass, woodchip, and cereals. We provide a full range of marine services to commercial users including fishing vessels, and our marinas are home to many local leisure users. Beyond our core operations, we manage an extensive commercial property portfolio that supports over 170 small and medium-sized enterprises, including our own hospitality venue, Port Kitchen. Extensive onsite solar arrays and onshore wind turbines generate renewable energy, contributing towards our decade-long certification as an EcoPort.

http://www.shoreham-port.co.uk (opens in new tab)

After this apprenticeship

This role is offered on a Fixed Term Contract which runs alongside the college course. Towards the end of your apprenticeship, your line manager will discuss your future options with you.

Ask a question

The contact for this apprenticeship is:

Shoreham Port

Alison Burstow

aburstow@shoreham-port.co.uk

The reference code for this apprenticeship is VAC2000023718.

Apply now

Closes in 20 days (Sunday 19 April 2026)

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