Apprentice Chef

THE INN ON THE PROM

LYTHAM ST ANNES (FY8 1LU)

Closes on Monday 7 December 2026

Posted on 2 November 2026

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Summary

Inn on the Prom are looking for an apprentice to learn all aspects of kitchen duties in a busy hotel kitchen. Hours will vary dependent on events.

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
Hours between 7am through to 9pm over 7 days, this will not be a full shift but times between these.

30 hours a week

Start date

Saturday 12 December 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

Produce dishes using fresh and pre-prepared ingredients.

Ensure food stock is stored correctly and used in rotation.

Work effectively in a team, communicating internally and externally with customers and colleagues.

Ensure preparation , service and close down is undertaken as instructed and to meet daily demand.

Adhere to food safety regulations and legislation, and undertake due diligence.

Adapt and produce dishes to meet special dietary, religious and allergenic requirements.

Where you'll work

11-17 SOUTH PROMENADE
LYTHAM ST ANNES
FY8 1LU

Training

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

Training provider

NORTH LANCS. TRAINING GROUP C.I.C.

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

WBL

Some online training may be included

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
  • Customer care skills
  • Problem solving skills
  • Presentation skills
  • Number skills
  • Team working
  • Creative
  • Initiative
  • Patience
  • Physical fitness

About this employer

Welcome to The Inn On The Prom Hotel - our family-friendly seaside hotel in the heart of St. Anne’s on Sea, where comfort meets coastal charm. With a variety of rooms to suit every need, from classic rooms to stunning sea view suites and boutique options, we offer the perfect place to relax and unwind. We warmly welcome all guests, including your furry friends, so you can enjoy a memorable stay by the sea with your loved ones. 

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

Company benefits

Discount food

Free gym membership

After this apprenticeship

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

A person that is willing to learn and gain a trade will be able to move within the company (skills, knowledge, experience dependent) to various other roles.

Ask a question

The contact for this apprenticeship is:

NORTH LANCS. TRAINING GROUP C.I.C.

Recruitment

recruitment@nltg.co.uk

The reference code for this apprenticeship is VAC2000062087.

Apply now

Closes on Monday 7 December 2026