Apprentice Production Chef

SHELLFISH BY THE SEA LTD

East Sussex (BN11NA)

Closes in 22 days (Friday 27 February 2026 at 11:59pm)

Posted on 2 February 2026

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Summary

This Apprentice Production Chef role offers an exceptional chance to elevate your culinary skills while working alongside a highly skilled team in one of Brighton’s premier restaurants. Renowned for nurturing talent, the restaurant has a strong history of guiding apprentice chefs into accomplished and senior positions across the industry.

Wage

£12,480 a year

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Annual

Training course
Production chef (level 2)
Hours
30 hours per week, minimum, including weekly attendance at college in Brighton Met. Shift work is rotated and issued by the Head Chef in advance, so you need to be prepared to work different shifts between the hours of Monday to Sunday.

30 hours a week

Start date

Monday 20 April 2026

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

Key Responsibilities:

  • Assist the kitchen team with the daily preparation of the ingredients.
  • Maintain a clean kitchen.
  • Understanding and complying with EHO food safety regulations.
  • Prepare dishes as per the Head Chef's menu guidelines.
  • Work with other chefs to develop restaurant menus, including A La Carte, Specials and Bespoke Events.
  • Comply with all Alert 65 guidelines controlling kitchen standards. Learn to store and label foods in line with regulations.
  • Support team members in different sections, including hot, cold, pass and dishwashing.
  • Ensure kitchen admin is always up to date, such as fridge recording temperatures, etc.
  • Control food stock and minimise and record wastage.
  • Understanding all elements of the restaurant’s health and safety procedures, the ideal candidate will have a passion for using fresh ingredients and exceptional attention to detail.

What we are looking for:

  • Someone who is flexible and able/willing to work weekends, bank holidays and evenings as required to meet seasonal and customer needs.
  • Someone who can work calmly under pressure.
  • Someone who can quickly become familiar with industry best practices.
  • Someone who can quickly learn various cooking methods, ingredients, equipment and procedures.
  • Someone who wants to build a career in a professional kitchen.

Where you'll work

12B Meeting House Lane, Brighton BN1 1HB , The Rotunda , 65 Kings Road
-
Brighton
East Sussex
BN11NA

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

Production Chef Level 2 Apprenticeship: On-the-job training and mentoring with experienced colleagues.

Requirements

Desirable qualifications

GCSE in:

  • Maths (grade 9-2)
  • English (grade 9-2)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Interest in future career
  • Experience in food prep
  • Kitchen experience
  • Team player
  • Hardworking
  • Punctual
  • Reliable
  • Friendly
  • Smiley personality
  • Conscientious
  • Flexible
  • Willing to learn
  • Takes direction

Other requirements

  • Monthly attendance at Brighton Met College will be required.
  • This Level 2 qualification is a 15-month apprenticeship, including the 3 months end point assessment.
  • 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 will need to have finished your full-time education to be eligible to apply for an apprenticeship.
  • You will need to have lived in the UK for a minimum of 3 years prior to the start of learning and have work authorisation for the UK.
  • You will ideally be resident in the local area to the apprenticeship opportunity or be prepared to relocate in time to start employment and study.

About this employer

Since opening our first Brighton restaurant in 2006, Riddle and Finns Champagne and Oyster Bars have become established as a premier destination for lovers of seafood on the south coast. Our friendly, experienced hosts ensure you enjoy a relaxed and distinct dining experience.

After this apprenticeship

Potential progression as a more advanced chef with the employer on successful completion of the apprenticeship.

Ask a question

The contact for this apprenticeship is:

CHICHESTER COLLEGE GROUP

The reference code for this apprenticeship is VAC2000012306.

Apply now

Closes in 22 days (Friday 27 February 2026 at 11:59pm)