Apprentice Chef
HUNSTANTON GOLF CLUB LIMITED
HUNSTANTON (PE36 6JQ)
Closes in 3 days (Tuesday 24 February 2026 at 11:59pm)
Posted on 9 February 2026
Contents
Summary
This is a hands-on Chef Apprenticeship in a well-established and reputable golf clubhouse, known for its quality food and professional standards. You’ll train in a supportive kitchen environment, gain a recognised qualification, and develop strong skills for a long-term career.
- Wage
-
£14,820 a year
Check minimum wage rates (opens in new tab)
Starting salary will be £9.50 per hour for 30 hours per week, with the possibility to increase this in the future.
Salary starts above the legal apprenticeship minimum and is reviewed during the apprenticeship.
- Training course
- Production chef (level 2)
- Hours
-
Working on a rota basis, 10.00am - 4.00pm, including weekend shifts & some evening work. Shift patterns discussed in advance, with flexibility considered where possible. Rotas are distributed 4 weeks in advance.
30 hours per week, including college training.
30 hours a week
- Start date
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Monday 16 March 2026
- Duration
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1 year 3 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
- Working within a team all of whom have varied shifts.
- Assisting with daily food preparation, including chopping, portioning, and basic cooking tasks
- Supporting chefs during lunch service and occasional evening events, learning service timing and presentation
- Maintaining kitchen cleanliness, food hygiene, and safety standards always
- Mindful of stock control
Where you'll work
37 GOLF COURSE ROAD
OLD HUNSTANTON
HUNSTANTON
PE36 6JQ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
THE COLLEGE OF WEST ANGLIA
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
The individual will work towards a recognised Chef Apprenticeship Standard, gaining a nationally recognised qualification. Training will be delivered by an approved provider, e.g. CWA, combining practical kitchen experience with supported learning and college-based training. The programme includes assessments and an end-point assessment at the end of the apprenticeship.
Requirements
Desirable 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
- Attention to detail
- Team working
- Interest in cooking/catering
- Keen to learn & ask questions
- Impeccable timekeeping
- Positive attitude
- Reliable & punctual
- Calm under pressure
About this employer
Golf Club
http://www.hunstantongolfclub.com (opens in new tab)
Company benefits
Free staff meals are provided depending on length of shift (6 hours). A staff fund payment is made in December and April, calculated in line with hours worked.
After this apprenticeship
On successful completion of the apprenticeship, the individual may progress into a Commis Chef or similar role, either within the golf clubhouse or elsewhere in the hospitality industry. Ongoing development, including further training and courses, is encouraged and supported where appropriate, allowing continued progression in a professional kitchen environment.
Ask a question
The contact for this apprenticeship is:
THE COLLEGE OF WEST ANGLIA
Adriana Nascimento
Adriana.nascimento@hunstantongolfclub.com
01485 532811
The reference code for this apprenticeship is VAC2000013866.
Apply now
Closes in 3 days (Tuesday 24 February 2026 at 11:59pm)