Summary
Greene King are looking for an individual with a relentless passion for delivering an outstanding customer experience, to join their team as an Apprentice Chef! Applicants must be willing to work evenings and weekends and have a passion for customer service!
Wage
£9,815 to £15,873, depending on your age
National Minimum Wage
Training course
Production chef (level 2)
Hours
25 hours per working week. Exact shifts to be confirmed.
25 hours a week
Start date
Monday 21 April 2025
Duration
1 year 6 months
Positions available
2
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
As a Chef apprentice, your passion for all things food and the desire to make the perfect dish every time is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast past service, you’ll soon become an invaluable member of the kitchen team.
Join us at Pub & Carvery, where whatever the weather or occasion, we’ve got something for everyone with our mix of carvery and classic pub food washed down with a tasty tipple. our carveries include a choice of three 14-hour slow-cook meats and a selection of potatoes and seasonal vegetables where our customers can pile their plates as high as they like.
You’ll receive a competitive salary, pension contribution as well as:
* The chance to further your career across our well-known brands – As one of the industry's top apprenticeship providers, we can provide training and development at each level of your career.
* Discount of 33% for you and 15% for your loved ones on all of our brands – so you enjoy your favourite food and drink at a discount.
* Wage Stream – Access your wage before payday for when life happens.
* Retail discounts – Receive up to 30% off at Superdrug, exclusive discounts with three mobile along with many more…
* Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels. – so you can enjoy a weekend away without breaking the bank
* Free employee assistance program – Mental Health, well-being, Financial, and Legal support because you matter!
As a Chef apprentice, you will…
* Prepare, cook and present food which meets specs and customer expectations.
* Maintain hygiene levels and safety regulations in the kitchen to help to guarantee the safety of your entire team and visitors.
* Communicate clearly with your team in order to provide high-quality meals to customers on time.
* Keep up to date with new products, menus and promotions.
What your apprenticeship includes:
* A mixture of face to face and skype/phone catch ups every 4 - 6 weeks to discuss feedback and progress
* A mixture of on and off the job training, including workshops and webinars
• Reviews every 12 weeks with your Line Manager and apprenticeship Trainer
* The chance to get Functional Skills in English and maths (if you don’t already have GCSE)
* Attend 4 masterclasses to further develop your Chef skills
* A Chef Apprenticeship qualification once you have completed the 15 month programme
Where you’ll work
Ecton Lane
Northamptonshire
NN6 0BB
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)
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
This training plan has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.
Requirements
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
* Customer care skills
* Team working
Other requirements
The key dates are to be used as a guide only. Should the right candidate be found, this vacancy may close early.