Production Chef Apprenticeship

The Apple Tree

Middlesbrough (TS7 8RH)

Closes on Wednesday 24 June 2026

Posted on 24 April 2026

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Summary

We are seeking a motivated and enthusiastic Production Chef Apprentice to join our kitchen team at The Apple Tree, Middlesbrough. This is an excellent opportunity for someone looking to start or develop a career in the hospitality industry while working towards a recognised qualification.

Wage

£12,480 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
Exact days and hours will be discussed at interview. Flexibility is essential to meet the needs of the business, and weekend work will be required.

30 hours a week

Start date

Wednesday 8 July 2026

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 preparation, cooking, and presentation of food
  • Follow recipes and portion controls to ensure consistent quality
  • Maintain high standards of cleanliness and food hygiene within the kitchen
  • Support the kitchen team during service periods
  • Help with stock rotation, storage, and basic stock control
  • Comply with all health & safety and food safety regulations

Where you'll work

The Derby
Marton-In-Cleveland
Middlesbrough
TS7 8RH

Training

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

Training provider

MIDDLESBROUGH COLLEGE

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

  • Once a week college day release
  • Production Chef Level 2 Apprenticeship

Requirements

Desirable qualifications

GCSE in:

Maths and English (grade 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
  • Presentation skills
  • Team working
  • Creative

About this employer

A friendly, family-run local public house that serves drinks and a large selection of delicious, freshly cooked food until 8.30pm every day, including our famous Parmos and popular Sunday lunches. We offer a full menu with a lot of choices, daily specials, and a children's menu. We have a bar and lounge area, a conservatory leading to a patio, and offer free off-street parking

https://www.facebook.com/p/The-Apple-Tree-100063613058959/ (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

Ask a question

The contact for this apprenticeship is:

MIDDLESBROUGH COLLEGE

The reference code for this apprenticeship is VAC2000028302.

Apply now

Closes on Wednesday 24 June 2026