Apprentice Chef
ApprenticeMark Your Interest
Apprentice Chef
Type: Apprentice
Location: 22 High Green (ST19 9BD)
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
Are you ready to turn your hand to new skills? We’re looking for a motivated
individual to join our team as an Apprentice Chef – helping our kitchen team
make amazing food for our guests.
As part of this apprenticeship, you’ll work towards a Production Chef – Level 2
qualification. The training will be delivered in the form of work-based learning
and will include functional skills.
Have you got what it takes? You’ll be responsible for assisting in the
preparation, cooking, and presentation of food to company specification with the
support and direction of tasks set by the Head Chef.
As a Chef Apprentice you’ll:
* Ensuring all menu items and specials are prepared, cooked and presented to
company specification.
* Maintaining portion control and ensuring wastage is kept to a minimum.
* Assisting the Head Chef with orders, stock taking, food hygiene, and
development of the team.
* Ensuring that all kitchen equipment is maintained and is working correctly.
You’ll have basic cooking skills with the desire to learn and pick up new ones.
You’ll have a good working attitude and enjoy the buzz of working in a busy
kitchen environment.
What you get from us: At Marston’s we’re one big family. We put our people
first, which is why we offer real benefits including:
* Learn while you earn – gain a nationally recognised qualification and get paid
for it!
* Up to 30% discount across high street retail stores as part of the apprenticeship.
* A friendly and lively atmosphere, working alongside passionate and diverse
teammates.
* Access to 24/7 support from an external counsellor for financial, mental, and emotional
well-being support.
What you get from your apprenticeship: The programme will last for 12 – 15
months enabling you to develop through a structured training programme. You’ll
gain a nationally recognised Standard giving you an ideal grounding for a career
in hospitality.
* Learning is all on-site, with no need to attend college
* Option to attend Chef Academy masterclasses at central venues – digging deeper
into culinary skills around meat, poultry, vegetarian, vegan, fish, and
shellfish dishes which take place 6 times a year
* Ongoing support, help and advice from your manager and our apprenticeship
provider
We’re excited to see what we can achieve together!
Where you’ll work
22 High Green
ST19 9BD
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
LIFETIME TRAINING GROUP LIMITED
Your 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.
Your training plan
Chef Academy Production Chef L2 including Functional Skills in Maths and English
Requirements
Desirable qualifications
Other in:
None required (grade None required)
Let the company know about other relevant qualifications and industry experience you have. They can
adjust the apprenticeship to reflect what you already know.
Skills
- Team Working
- Organisation Skills
About this company
Marston’s have been running pubs and brewing beer in one form or another for more than 185 years – a heritage that we’re incredibly proud of! Today we operate more than 1,400 pubs, bars and hotels.
⚠Disclaimer: This job listing is aggregated from a third-party provider and may have closed earlier than stated. Job listings are automatically updated, but availability may change. For the latest updates, visit the employer’s website or browse similar roles on our platform.
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