Production Chef Apprenticeship

TOCKETTS MILL LIMITED

Guisborough (TS14 6QA)

Closes in 26 days (Monday 23 November 2026 at 11:59pm)

Posted on 27 October 2026

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Summary

Tocketts Mill is looking to recruit a motivated and enthusiastic Production Chef Apprentice to join its busy kitchen team. This is an excellent opportunity for someone who is passionate about food and wants to develop a career within the hospitality industry while gaining a nationally recognised apprenticeship qualification.

Wage

£12,480 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
30 Hours a week over 5 days. A typical shift pattern would be hours between: 9.00am - 9.00 pm.

30 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

  • Preparing ingredients for service, including washing, peeling, chopping, and measuring.
  • Assisting with the preparation and cooking of menu items to company standards.
  • Supporting the kitchen team during busy service periods.
  • Maintaining high standards of food hygiene and kitchen cleanliness.
  • Following food safety, health and safety, and allergen procedures.
  • Storing deliveries correctly and assisting with stock rotation.
  • Learning portion control and waste reduction techniques.
  • Operating kitchen equipment safely and effectively.
  • Assisting with cleaning schedules and end-of-shift duties.
  • Working as part of a team to ensure excellent customer satisfaction.

Where you'll work

Tocketts Mill
Tocketts
Guisborough
TS14 6QA

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

MIDDLESBROUGH COLLEGE

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

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

Requirements

Essential qualifications

GCSE in:

  • English (grade 1)
  • Mathematics (grade 1)

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
  • Problem solving skills
  • Presentation skills
  • Team working
  • Creative
  • Initiative
  • Patience

About this employer

Nestled in the beautiful North Yorkshire countryside, Tocketts Mill Country Park is a popular destination welcoming visitor from across Teesside and North Yorkshire. Combining a traditional country inn atmosphere with a stylish garden room restaurant, Tocketts Mill is renowned for its warm hospitality, freshly prepared dishes, and commitment to quality ingredients. From hearty Yorkshire classics to seasonal specials, guests enjoy a relaxed dining experience in stunning surroundings. As part of a busy and thriving hospitality venue, apprentices at Tocketts Mill gain valuable hands-on experience working alongside experienced chefs in a professional kitchen, developing the skills and confidence needed for a successful career in the hospitality industry.

https://tockettsmillcountrypark.co.uk/ (opens in new tab)

Company benefits

  • Benefit includes a company pension
  • Free parking.
  • Free lunch from staff menu whilst on shift.

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

Upon successful completion of the apprenticeship, here may be an opportunity to progress into a permanent chef position and continue further professional development within the business.

Ask a question

The contact for this apprenticeship is:

MIDDLESBROUGH COLLEGE

The reference code for this apprenticeship is VAC2000061011.

Apply now

Closes in 26 days (Monday 23 November 2026 at 11:59pm)