Apprentice chef

SOCIUS DINING LTD

KING'S LYNN (PE31 8LG)

Closes in 14 days (Friday 29 May 2026 at 11:59pm)

Posted on 14 May 2026

Print

Contents

Summary

The apprentice chef would work under senior chefs’ guidance, learning a basic knowledge across all sections within the kitchen They would learn about different produce, preparation techniques, learn how to set up & close down the kitchen, and learn how to work in a busy kitchen.

Wage

£12,896 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Minimum wage rates (opens in new tab)

Gratuities (split equally across the team)

Training course
Production chef (level 2)
Hours
Working days - Wednesday - Sunday inclusive. Working around 31 hours per week including 3 daytime shifts and 2 evening shifts. Working hours TBC.

31 hours a week

Start date

Wednesday 1 July 2026

Duration

1 year 3 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

Duties & Responsibilities

  • Helping the chef team with basic preparation of foods and working under senior chef’s guidance
  • Working with senior chef team to gain better knowledge & understanding of different sections across the kitchen
  • Dealing with deliveries and stock rotation on a daily basis
  • Completing weekly housekeeping checklist
  • Maintaining a positive and professional approach with co-workers and customers
  • Ensuring equipment is always taken care of and maintained

Skills & Abilities:

  • Polished and professional approach to work
  • Great communication skills
  • Willingness to learn and absorb information
  • Enthusiastic team player
  • Ability to work under pressure
  • High standards of cleanliness and hygiene
  • Consistency

Where you'll work

11 FOUNDRY PLACE
BURNHAM MARKET
KING'S LYNN
PE31 8LG

Training

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

Training provider

THE COLLEGE OF WEST ANGLIA

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

Production Chef Level 2.

On the job training would be provided on a daily basis and you would gain a huge amount of knowledge on ingredients, produce, and processes. We can also arrange supplier visits for you to visit our local and national suppliers to understand more about produce. We would also provide menu development training.

Day release at College of West Anglia one day a week.

Requirements

Desirable qualifications

GCSE in:

English & maths (grade 9-2/A*-E)

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

Skills

  • Communication skills
  • Team working
  • Polished approach to work
  • Professional approach to work
  • Willingness to learn
  • Willingness to absorb info.
  • Ability to work under pressure
  • High standard of cleanliness
  • High standard of hygiene
  • Consistency
  • Confident
  • Professional
  • Friendly

About this employer

Socius has been open since February 2018 and is growing from strength to strength as a small independent restaurant. Having built up a fantastic reputation and achieving many accolades along the way (EDP Norfolk 'Restaurant of the Year, two AA rosettes, Michelin Guide and the Good Food Guide as well as AA Restaurant of the year for England and Good Food Guide Top 50 Roasts in the UK.).

http://www.sociusnorfolk.co.uk (opens in new tab)

After this apprenticeship

If candidate is successful a full-time permanent position can be offered with a progressive wage.

Ask a question

The contact for this apprenticeship is:

THE COLLEGE OF WEST ANGLIA

Dan Lawrence

natalie@sociusnorfolk.co.uk

07808643986

The reference code for this apprenticeship is VAC2000029096.

Apply now

Closes in 14 days (Friday 29 May 2026 at 11:59pm)