Apprentice Chef

The Dog & Partridge Country Inn

SHEFFIELD (S36 4HH)

Closes in 14 days (Thursday 12 November 2026 at 11:59pm)

Posted on 29 October 2026

Print

Contents

Summary

If you thrive in a fast-paced environment and have a genuine passion for hospitality and food, this could be the perfect opportunity for you. Join the talented team at The Dog & Partridge, a unique venue set in a beautiful Sheffield location, renowned for its high standards of food and customer service. 

Wage

£9,984 to £15,862.08, depending on your age

National Minimum Wage

Minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
Shift pattern to be determined.

24 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

  • Assisting with food preparation and food service
  • Maintaining high standards of basic food hygiene and kitchen safety
  • Supporting the team with menu planning and development
  • Baking fresh cakes, pastries, and sweet treats
  • Helping to cater for weddings, private functions, and special events
  • Working alongside experienced chefs to develop professional cookery skills

Where you'll work

THE DOG & PARTRIDGE
BORD HILL
FLOUCH
SHEFFIELD
S36 4HH

Training

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

Training provider

BARNSLEY 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

Delivery to be completed on-site and 6 hours per week off the job training either at Barnsley College or your place of work. Student to complete an Intermediate Technical Certificate as a Production Chef Level 2 Apprentice. Functional Skills in maths and English, if required. 

Requirements

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
  • Team working
  • Creative
  • Patience
  • Physical fitness

About this employer

The Dog & Partridge Country Inn is a traditional, 4-star country pub and hotel located near Barnsley on the edge of the Peak District

https://dogandpartridgeinn.co.uk/ (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 progression opportunities. 

Ask a question

The contact for this apprenticeship is:

BARNSLEY COLLEGE

Amanda ogley

apprenticeships@barnsley.ac.uk

01226216166

The reference code for this apprenticeship is VAC2000061624.

Apply now

Closes in 14 days (Thursday 12 November 2026 at 11:59pm)