Production Chef Apprenticeship
THE HALF MOON INN LAZENBY LTD
MIDDLESBROUGH (TS6 8DX)
Closes in 27 days (Friday 4 December 2026 at 11:59pm)
Posted on 6 November 2026
Contents
Summary
We are looking for an enthusiastic and motivated individual to join our kitchen team as a Production Chef Apprentice. This is an excellent opportunity for someone passionate about food to begin a career in a professional kitchen. You will gain hands‑on experience while completing your Production Chef Level 2 with Middlesbrough College.
- Wage
-
£8,320 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
Shifts will be discussed at interview, however weekend work will be expected.
20 hours a week
- Start date
-
Friday 11 December 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
The successful apprentice will work alongside experienced chefs and will be trained to:
- Prepare ingredients for service, including weighing, measuring, cutting and storing food.
- Assist in the preparation and cooking of menu items to company standards.
- Learn a variety of cooking methods including grilling, frying, roasting and baking.
- Ensure all food is presented attractively and consistently.
- Maintain high standards of food safety, hygiene and cleanliness.
- Follow kitchen procedures and food safety regulations at all times.
- Assist with stock rotation and storage following FIFO procedures.
- Help monitor stock levels and report shortages to senior kitchen staff.
- Support the team during busy service periods.
- Clean kitchen equipment, work areas and utensils.
- Work effectively as part of a team while developing confidence and independence.
Where you'll work
HIGH STREET
LAZENBY
MIDDLESBROUGH
TS6 8DX
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
- On-the-job training from experienced chefs and kitchen staff.
- Regular support and reviews with a dedicated apprenticeship trainer.
Requirements
Essential qualifications
GCSE in:
- English (grade 1)
- Mathematics (grade 1)
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
- Presentation skills
- Team working
- Creative
- Initiative
- Patience
About this employer
The Half Moon Inn is a welcoming village pub in Lazenby, offering quality home-cooked food, a friendly atmosphere, and excellent customer service. Popular with both locals and visitors, the pub is committed to high standards of food preparation, hospitality, and teamwork, providing a great environment for staff to develop their skills and build a career in the hospitality industry.
Company benefits
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50% off food whilst on shift and staff refreshments
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20% off food when visiting
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Free parking
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 progress into a permanent kitchen role and further hospitality qualifications within the business.
Ask a question
The contact for this apprenticeship is:
MIDDLESBROUGH COLLEGE
The reference code for this apprenticeship is VAC2000063040.
Apply now
Closes in 27 days (Friday 4 December 2026 at 11:59pm)