Summary
Join Street Kings Smoke Shack as a Production Chef Apprentice (Level 2)! Learn hands-on in a dynamic kitchen, mastering BBQ techniques, food prep, and hygiene standards. A fantastic opportunity to grow your culinary skills while earning and working with a passionate team.
Wage
£11,778 to £19,047.60, depending on your age
National Minimum Wage
Training course
Production chef (level 2)
Hours
You’ll be required to work evenings, weekends, and bank holidays as part of a typical hospitality rota. Shift patterns included evenings and weekend over 5 days per week.
30 hours a week
Start date
Friday 2 May 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
This is an exciting opportunity to gain hands-on experience in a fast-paced kitchen known for authentic smoked BBQ and Caribbean flavours. You’ll work alongside experienced chefs, learning everything from prepping ingredients and cooking meats low and slow, to plating dishes and maintaining kitchen hygiene.
You’ll gain a solid foundation in classic cooking techniques, food safety, and menu development while contributing to our vibrant, customer-focused environment.
If you love food, are eager to learn, and want to kickstart a career in the culinary industry, we want to hear from you!
General duties will include
• Preparing, cooking and presenting dishes
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins
Where you’ll work
49 Oxford Street
Whitstable
CT5 1DB
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
PERFORMANCE LEARNING GROUP LTD
Your training course
Production chef (level 2)
Equal to GCSE
Course contents
* Check, prepare, assemble, cook, regenerate, hold and present food meeting the needs of the customers and maintaining organisational standards and procedures.
* Use kitchen tools and equipment correctly to produce consistently high quality dishes according to specifications.
* Take responsibility for the cleanliness, organisation and smooth running of the work area.
* Produce dishes to suit individuals’ specific dietary, religious and allergenic needs as required.
* Operate within all regulations, legislation and procedural requirements.
* Complete and maintain documentation to meet current legislative guidelines.
* Use effective methods of communication with all colleagues, managers and customers to promote a positive image of yourself and the organisation.
* Work in a fair and empathetic manner to support team members while offering a quality provision.
* Work to ensure customer expectations are met.
* Work collaboratively to uphold the vision, values and objectives of the organisation.
* Use technology appropriately.
* Maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos.
* Identify own learning style, personal development needs and opportunities and take action to meet those needs.
* Use feedback positively to improve performance.
Your training plan
All of your training will be completed within the workplace, You will be working towards the Level 2 Production Chef apprenticeship.
You will have the opportunity to work towards your Functional Skills in maths and English if you do not have the GCSEs or equivalent
Requirements
Desirable qualifications
GCSE in:
* Maths & English (grade 4)
Other in:
* Food & Hygiene (grade Level 1)
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
* Communication skills
* Attention to detail
* Organisation skills
* Passion for Food
Other requirements
• This is a fast-paced kitchen environment where you’ll be on your feet for long periods and working under pressure, especially during busy service times. • You’ll be required to work evenings, weekends, and bank holidays as part of a typical hospitality rota. • Some tasks may be physically demanding (e.g., lifting heavy pots, using sharp tools, working with heat and smoke). • You’ll need to maintain high standards of cleanliness, hygiene, and food safety at all times. • Commitment and reliability are key – the team depends on each other to deliver great service. • This is a hands-on learning role; being open to feedback and willing to improve is essential. • A passion for food, creativity, and a strong work ethic will help you thrive in this environment.