Chef Apprentice
Cleethorpes TapHouse & Kitchen
Cleethorpes (DN35 0AG)
Closes in 12 days (Thursday 29 October 2026 at 11:59pm)
Posted on 15 October 2026
Contents
Summary
Join the team at Cleethorpes Taphouse as a Chef Apprentice, learning to prepare and cook a variety of dishes, maintain food hygiene standards, support the kitchen team and develop essential culinary skills while working towards a recognised chef qualification.
- Wage
-
£12,480 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Production chef (level 2)
- Hours
-
Shift pattern tbc. Operating hours are:
Monday 9:30am – 9:00pm
Tuesday to Thursday: 9:30am – 10:00pm
Friday and Saturday: 9:30am – 11:00pm
Sunday: 9:30am – 10:00pm
30 hours a week
- Start date
-
Monday 9 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
- Preparing and cooking a variety of dishes under the guidance of experienced chefs
- Assisting with food preparation, including chopping, measuring and preparing ingredients
- Maintaining high standards of food hygiene, health and safety
- Keeping the kitchen, workstations and equipment clean and organised
- Learning about stock control, food storage and minimising food waste
- Following recipes and portion control guidelines
- Working as part of the kitchen team to ensure food is prepared and served on time
- Developing cooking techniques, kitchen skills and knowledge of different ingredients
- Following instructions from senior chefs and supporting the day-to-day running of the kitchen
Where you'll work
Lakeside
Kings Road
Cleethorpes
DN35 0AG
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
TEC PARTNERSHIP
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
Requirements
Desirable qualifications
GCSE in:
- English (grade 1/D)
- Maths (grade 1/D)
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
- Organisation skills
- Customer care skills
- Problem solving skills
- Logical
- Team working
- Creative
- Initiative
- Patience
Other requirements
Prior to applying please ensure you are able to get to and from this workplace within the operating hours.
Please be aware as the first part of the process you will be asked to complete a Learner Form and online assessments in English and maths. You will receive one to one information, advice and guidance with one of the Learner Engagement Team.
About this employer
Cleethorpes TapHouse & Kitchen is a welcoming restaurant and bar located next to Cleethorpes Boating Lake. The business offers a varied food menu, a selection of drinks and a friendly atmosphere for customers to enjoy. The team takes pride in providing a positive experience for visitors and offers a great environment for an aspiring chef to develop their culinary skills and gain valuable experience in a professional kitchen.
https://cleethorpes-taphouse-kitchen.ueniweb.com/ (opens in new tab)
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
- Possible permanent contract upon successful completion of the Apprenticeship and further enhanced industry based training.
- An apprenticeship allows you to earn a wage, gain valuable work experience and industry specific competence.
- Transferable skills that are invaluable in the wider world of work
Ask a question
The contact for this apprenticeship is:
TEC PARTNERSHIP
Charley and Claire
myapprenticeship@grimsby.ac.uk
The reference code for this apprenticeship is VAC2000059408.
Apply now
Closes in 12 days (Thursday 29 October 2026 at 11:59pm)