Apprentice Production Chef

The Cricketers Worthing

Worthing (BN14 9DE)

Closes in 14 days (Tuesday 29 September 2026 at 11:59pm)

Posted on 14 September 2026

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Summary

The Cricketers Worthing is looking for an enthusiastic and motivated Production Chef Apprentice to join a busy kitchen team. This is an excellent opportunity for someone passionate about food and cooking who wants to gain hands-on experience in a professional kitchen while working towards their Production Chef Level 2 qualification.

Wage

£12,480 to £19,827.60, depending on your age

National Minimum Wage

Minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
Monday to Sunday on a Rota to be confirmed to including 6 hours study and monthly attendance at Brighton Met College.

30 hours a week

Start date

Monday 5 October 2026

Duration

1 year

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

What you will gain:

  • Working alongside experienced chefs, you will learn food preparation techniques, kitchen operations, stock management, food safety, and menu production while developing the skills needed for a successful career in hospitality.
  • Production Chef Level 2 Apprenticeship qualification.

Key Responsibilities:

  • Preparing fresh ingredients for menu items and daily food service
  • Supporting the preparation and cooking of dishes to company standards
  • Following recipes and production plans to ensure consistency and quality
  • Learning and practising professional knife skills and food preparation techniques
  • Maintaining high standards of food hygiene, health and safety, and cleanliness
  • Assisting with stock rotation, deliveries, and ingredient storage
  • Monitoring portion control to minimise waste and maximise efficiency
  • Supporting the kitchen team during busy service periods
  • Ensuring all dishes are presented to company standards
  • Contributing ideas for menu development and seasonal specials where appropriate

Who you will be:

  • Someone who is looking for a career in a professional kitchen and is prepared to work hard to achieve it.
  • Someone who has a passion for food and hospitality who is keen to learn and develop new skills
  • Someone who will be flexible enough to work shifts and weekends in line with the nature of the business
  • Someone who is a team player, able to stand for long periods of time in the kitchen and be a team player in a fast-paced kitchen environment.
  • Someone committed to maintaining high standards of cleanliness and food safety.
  • Someone with a positive attitude, who is willing to learn and takes feedback well.

Where you'll work

66 Broadwater Street West
Worthing
BN14 9DE

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 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:

  • English (grade 2)
  • Math (grade 2)

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
  • Team working
  • Works well under pressure
  • Hardworking
  • Dependable
  • Positive Attitude

Other requirements

Things you need to know:

  • The role involves standing for long periods and working in a fast-paced kitchen environment.
  • The position may include evening, weekend, and bank holiday working.
  • Staff benefits may include meals on shift, tips, and opportunities for career progression.
  • Attendance at Brighton Met College will be required so ability to travel will be essential.
  • This Level 2 qualification is a 15-month apprenticeship including the 3 months end point assessment.
  • You will need to commit to the learning and stay at the employers until the apprenticeship is successfully completed.
  • To apply you must have lived in the UK for a minimum of 3 years before the start date of the apprenticeship learning and have authorisation to work in the UK.
  • You cannot apply if you already have a qualification equal to or higher than the apprenticeship standard being studied.
  • You can apply if you have a higher qualification than the apprenticeship standard in an unrelated subject.
  • You should live in the area local to the employer and the college campus offering the apprenticeship.

About this employer

The Cricketers is a friendly and well-established pub in the heart of Worthing, known for its welcoming atmosphere, quality food, and excellent customer service. We take pride in creating a positive and supportive working environment where team members can develop their skills, gain valuable hospitality experience, and build rewarding careers. Our passionate team is committed to delivering great food, outstanding service, and memorable experiences for every guest, while maintaining high standards in a fast-paced and enjoyable setting.

https://www.thecricketers.pub/ (opens in new tab)

Company benefits

Staff benefits may include meals on shift, tips, and opportunities for career progression.

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

Successful completion of the apprenticeship could lead to a permanent position within the business, with opportunities to progress into a Production Chef or Senior Kitchen Team Member role. Further training and development opportunities may also be available.

Ask a question

The contact for this apprenticeship is:

CHICHESTER COLLEGE GROUP

The reference code for this apprenticeship is VAC2000053276.

Apply now

Closes in 14 days (Tuesday 29 September 2026 at 11:59pm)