L2 Production Chef Apprenticeship

MRS SUSAN BELCHER

HULL (HU11 5AE)

Closes on Wednesday 10 June 2026

Posted on 6 May 2026

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Summary

So Delicious, located in Skirlaugh Garden Centre, is seeking a Level 2 Commis Chef Apprentice to join its friendly team. This cosy café is known for freshly prepared breakfasts, homemade lunches, indulgent cakes, and luxury ice creams. A great chance to develop kitchen skills while working with quality ingredients and providing great service.

Wage

£17,160 a year

Check minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
Working hours: 30 hours across the week including weekends. Your working rota: Flexible shifts

30 hours a week

Start date

Wednesday 1 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

  • Follow all food hygiene and health & safety procedures.
  • Help with stock rotation, labelling, and proper food storage.
  • Support with deliveries, checking quality, storing goods, and minimising waste.
  • Assist with preparing fresh ingredients for our café menu, including breakfasts, lunches, soups, sandwiches, paninis, traybakes, and children’s meals.
  • Contribute to the preparation of homemade dishes and daily specials.
  • Work efficiently during busy service periods while maintaining high food quality.
  • Support chefs in cooking and plating dishes.
  • Learn to manage different kitchen sections (prep, breakfast, hot food, salads, desserts, etc.)
  • Maintain a clean, safe, and organised work area at all times.
  • Participate in menu development, seasonal ideas, and tasting sessions where required.

Where you'll work

HULL ROAD
SKIRLAUGH
HULL
HU11 5AE

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

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

Requirements

Desirable qualifications

GCSE in:

Maths and English (grade 4 or above)

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

Skills

  • Communication skills
  • IT skills
  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Analytical skills
  • Logical
  • Team working
  • Creative
  • Initiative

Other requirements

  • Availability to work flexible shifts, including weekends (café closes early evenings but weekend working may be required).
  • Must be able to travel to the workplace. Please check transport options before applying.

About this employer

So Delicious is a well‑loved café located inside Skirlaugh Garden Centre, offering freshly prepared meals, barista‑made coffees, delicious homemade cakes, and a selection of luxury ice creams. The team prides itself on high‑quality ingredients, friendly service, and a warm, welcoming atmosphere for families, shoppers, and visitors.

With a supportive and experienced kitchen team, So Delicious is an ideal place for an apprentice to grow, learn, and develop their passion for food.

After this apprenticeship

A full-time position may be offered to the right candidate. 

Ask a question

The contact for this apprenticeship is:

TEC PARTNERSHIP

The reference code for this apprenticeship is VAC2000030175.

Apply now

Closes on Wednesday 10 June 2026