Summary
Cherry Tree in Bolton are recruiting for an Apprentice Trainee Chef. The successful candidate will work towards completing a Level 2 Production Chef Apprenticeship over the duration of 16 months.
Wage
£15,704 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
Training course
Production chef (level 2)
Hours
5 day rolling rota, earliest start 9am, latest finish 10pm - including weekend work & evening work
40 hours a week
Start date
Wednesday 4 June 2025
Duration
1 year 3 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
* Trainee Chef is the most common starting position in many kitchens and in principal the most junior culinary role
* The primary objective of the Trainee Chef is to learn and understand how to carry out the basic functions in every section of the kitchen on rotation
* Fish, pastry, sauces, vegetables and butchery – with a view to choosing an area they feel most inspired to specialise in
* A Trainee Chef will be supervised by a more senior chef and will need to understand and have experience in the basics that the commis chef role provides, in order to progress to any future senior chef role
Where you’ll work
THE CHERRY TREE
CHORLEY ROAD
BLACKROD
BOLTON
BL6 5LA
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
College or training organisation
NORTH LANCS. TRAINING GROUP CIC
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
* Level 2 Production Chef
* Functional skills
* Work based learning
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
* Creative
* Punctual
* Reliable
* Keen to learn