Apprentice Kitchen Porter - Didcot – Find an apprenticeship

Summary

As an apprentice Kitchen Porter you will be working in a passionate and hard-working team to create an outstanding culinary experience for our customers. In return, you will have the chance to progress your career with a company that invests in its people, celebrates individuality, and rewards and recognises employees who go beyond the plate.

Wage

Competitive

Competitive wage offered

Check minimum wage rates (opens in new tab)

Training course

Production chef (level 2)

Hours

7:00am - 3:30pm, Monday - Friday.

40 hours a week

Start date

Saturday 30 August 2025

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

Your key responsibilities will include:

Ensuring the kitchen is always kept at a high standard of cleanliness
Managing the pot-washing area with high standards
Ensuring the dishes are always clean and washed
Guaranteeing our chefs have everything they need to make our fresh dishes
Supporting with the loading the delivery vans in preparation for food deliveries
Preparing and serving high-quality food that delights our customers
Being an enthusiastic team player
Representing Compass Group UK&I and maintaining a positive brand image
Complying with Food Handling & Hygiene standards
Complying with Health & Safety regulations

Where you'll work

The Library Car Park
Eighth Street
Didcot
OX11 0RL

Training

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

College or training organisation

HIT TRAINING LTD

Your 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.

Your training plan

This training plan 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 4)
Maths (grade 4)

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Attention to detail
Organisation skills
Customer care skills
Team working
Creative
Non judgemental

Other requirements

You do not need to have any experience to apply for this vacancy as full training will be provided as part of the apprenticeship! On completion of the apprenticeship you will achieve the Level 2 Production Chef and become a qualified Kitchen Porter.

About this company

We’re the people behind the food, hospitality and support services that power your day, make you smile and put a spring in your step. That’s just one of the reasons why we’re the UK and Ireland’s top contract catering, hospitality, and business support services provider.

After this apprenticeship

On completion of the Production Chef L2 apprenticeship, the apprentice may have the opportunity to embark on a Level 3 apprenticeship to further their skills development through internal training programmes.

Ask a question

The contact for this apprenticeship is:

HIT TRAINING LTD

The reference code for this apprenticeship is VAC1000327687.

Apply now

Closes on Thursday 31 July 2025

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After signing in, you’ll apply for this apprenticeship on the company's website.

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Apprentice Kitchen Porter - Didcot

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