Apprentice Chef
Sanctuary Supported Living
Ely (CB7 5WN)
Closes in 25 days (Thursday 30 October 2025)
Posted on 29 September 2025
Contents
Summary
Join a small team delivering care volunteering and work experience placements in our homes. Help staff and the public gain valuable experience while supporting residents with meaningful one-to-one time and community connection through tailored activities.
- Wage
-
£17,667 a year
- Training course
- Production chef (level 2)
- Hours
-
Monday to Friday.
Shifts to be confirmed.
37 hours 30 minutes a week
- Start date
-
Saturday 15 November 2025
- Duration
-
1 year 6 months
- 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
Help deliver a high-quality catering service tailored to residents’ dietary needs, including special diets and allergens.
- Manage stock
- Check deliveries, and support budget-friendly menu planning
- Maintain food safety standards and ensure kitchen cleanliness and hygiene.
Where you'll work
3, Millbrook House
50 Lode Close, Soham
Ely
CB7 5WN
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
HIT TRAINING LTD
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
Millbrook House, Lodge Close, Soham, Cambridgeshire CB7 5WN
More training information
Please note that initial contact to shortlisted applicants will be via HIT Training who will be in contact for an initial discussion about the role and to run through their standard Apprentice eligibility checks
Requirements
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Attention to detail
- Organisation skills
- Presentation skills
- Team working
- Creative
- Initiative
Other requirements
Passing a Disclosure and Barring Service (DBS) check.
About this employer
At Sanctuary Supported Living, we specialise in delivering a wide range of personalised housing, care, and support services to help people across England to live as independently as possible.
Company benefits
Enjoy a pension with employer contributions, 25–30 days holiday, life assurance, flexible working, health plans, retailer discounts, Cycle to Work scheme, and extensive learning and development opportunities.
After this apprenticeship
- A Permanent Post at Millbrook House, Soham
Ask a question
The contact for this apprenticeship is:
Sanctuary Supported Living
Beth Cadwallader
beth.cadwallader@sanctuary.co.uk
07423815515
The reference code for this apprenticeship is VAC1000344149.
Apply now
Closes in 25 days (Thursday 30 October 2025)
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