Assistant Kitchen Chef Apprentice
Bean and Brush Ltd
Sale (M33 7XZ)
Closes in 22 days (Sunday 8 November 2026 at 11:59pm)
Posted on 16 October 2026
Contents
Summary
Start your culinary career with our friendly, family run coffee shop and art studio! Gain a Production Chef qualification while learning food preparation, cooking, stock control and kitchen operations. Work with fresh, locally sourced ingredients and be part of a passionate, supportive team.
- Wage
-
£12,480 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
Minimum wage rates (opens in new tab)
- Pay increases with completion of workplace targets
- Training course
- Production chef (level 2)
- Hours
-
Working 4 or 5 days per week, including 1 weekend day.
Shifts will be scheduled between 10.00am and 8.00pm.
Typical start times 10.00am - 12 noon, finish times 6.00pm - 8.00pm.
Exact working hours will be agreed in advance and may vary to meet business needs.
30 hours a week
- Start date
-
Sunday 22 November 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
Key Duties and Responsibilities
- Assist with the day to day running of a busy kitchen.
- Support the preparation and cooking of high quality breakfasts, brunches and lunches.
- Prepare fresh ingredients for service, including vegetables, sauces and fillings.
- Help make homemade soups, stews, chilli and baked cakes.
- Cook and plate dishes to a high standard as customer orders are received.
- Work closely with the kitchen team to ensure food is prepared efficiently and presented well.
- Follow food hygiene, food safety and allergen procedures at all times.
- Maintain a clean, safe and organised kitchen environment.
- Assist with washing up, cleaning equipment and general kitchen housekeeping.
- Contribute to a positive team environment and provide excellent customer service through the quality of food produced.
Where you'll work
51-52 Stanley Square
Sale
M33 7XZ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SALFORD CITY 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
Day Release at Worsley College.
Requirements
Essential qualifications
GCSE in:
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
- Customer care skills
- Team working
- Enthusiasm
About this employer
We have been open for 15 years and are a friendly, independent, family run coffee shop and art studio with 45 covers serving food from 9am to 5pm, daily (plus, until 8pm on Tuesday's & Thursday's).
We pride ourselves on freshly prepared, seasonal food using locally sourced ingredients and as one of our Assistant Kitchen Chefs you will be involved in all aspects of the work within our kitchen.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Upon successful completion of the apprenticeship, there may be an opportunity to secure a permanent position within the business.
Ask a question
The contact for this apprenticeship is:
SALFORD CITY COLLEGE
Mary Takhar - Salford City College
apprenticeships@salfordcc.ac.uk
01616315555
The reference code for this apprenticeship is VAC2000059468.
Apply now
Closes in 22 days (Sunday 8 November 2026 at 11:59pm)