Summary
We are a fast growing, family business serving excellent food in a warm and friendly environment. All of the food we serve is freshly prepared on site. Whether it is making the perfect scones, decorating cakes, frying fish or making fresh curries, you will learn a wide variety of skills that will start you on a rewarding career path in catering.
Wage
£13,741 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
Training course
Production chef (level 2)
Hours
Working between 7.00am and 5.00pm, Monday to Friday. Occasional weekend work is available.
35 hours a week
Start date
Wednesday 30 April 2025
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
* Baking cakes
* Preparing meals
* Making daily specials
* Serving customers
* Buffets and functions
Where you’ll work
THE CAFE EVENTUS
SUNDERLAND ROAD
NORTHFIELDS INDUSTRIAL ESTATE
MARKET DEEPING
PE6 8FD
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
HIT TRAINING LTD
Your training course
Production chef (level 2)
Equal to GCSE
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
* NVQ 2 Production Chef
* Training completed on site and through video calls
* Training is flexibly provided; time is allocated each week to complete tasks
* Functional skills in maths and English (if required)
Requirements
Desirable qualifications
GCSE or equivalent in:
* English (grade 4)
* Maths (grade 4)
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
* Attention to detail
* Organisation skills
* Customer care skills
* Team working
* Creative
* Initiative
* Friendly and Welcoming