Kitchen Assistant Apprenticeship
MR BENJAMIN JOHN FIELD & BETHANY JAYNE TIMMINS
Burton-On-Trent (DE13 0DJ)
Closes in 20 days (Friday 27 November 2026)
Posted on 6 November 2026
Contents
Summary
A fantastic opportunity for someone wishing to pursue a career in professional cookery.
- Wage
-
£10,400 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
Thursday - Sunday, 8.50am - 3.00pm.
25 hours a week
- Start date
-
Monday 30 November 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 Gardens at Stretton are looking for someone to work Thursday, Friday, Saturday & Sunday plus ideally availability for holiday cover. The hours would be 8.50am - roughly 3.00pm, but it would be until everything is done, so that could run over. Sunday would be 9.50am, as we open at 10.00am instead of 9.00am. They are looking for someone with a good attitude, reliable, respectful, enthusiastic and wanting to learn. Someone with basic kitchen skills would be fantastic but not a problem if not. They are looking to create a nice working environment with the new hires, so they want someone who is keen to work as part of a team looking to develop their business and take it to higher level.
Where you'll work
The Cedar Barn Dovecliff Road
Burton-On-Trent
DE13 0DJ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SKERN LODGE LIMITED
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
- Level 2 Production Chef Apprenticeship
- Functional Skills in Maths and English if required
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
- Communication skills
- Attention to detail
- Customer care skills
- Presentation skills
- Team working
- Creative
- Initiative
- Physical fitness
About this employer
The Gardens has always been a family run business in different shapes and sizes. Our Father started working on the family farm of which he took over. This very farm and our family values is what makes us who we are today, and without our past, we certainly could not bring you the future – The Gardens at Stretton. Built on our Fathers dream, The Gardens is our greatest and proudest achievement. With out garden centre ,full of vibrant seasonal plants and supplies; Café overflowing with fresh bakes sweet treats; and Farm Shop sourcing all the best produce that the midlands has to offer. We hope it brings you just as much joy as it bring our family!
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
There may be the opportunity for a full time position upon completion of your apprenticeship and further training.
Ask a question
The contact for this apprenticeship is:
SKERN LODGE LIMITED
Karen Wick
karen.wick@skernskills.co.uk
01237 809469
The reference code for this apprenticeship is VAC2000059224.
Apply now
Closes in 20 days (Friday 27 November 2026)
After signing in, you’ll apply for this apprenticeship on the company's website.