Summary
The Hay Nook are looking for an individual with a relentless passion for delivering an outstanding customer experience to join their team as an Apprentice Chef!
Wage
£9,815 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
Training course
Production chef (level 2)
Hours
Minimum of 25 hours per week. Shift work including mornings, evenings, weekends, and bank holidays.
25 hours a week
Start date
Tuesday 29 April 2025
Duration
1 year 6 months
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
Love cooking and want to turn your passion into a career? We’re looking for an enthusiastic Apprentice Chef to join our kitchen team! While some experience would be preferred, it’s not required—our apprenticeship will teach you everything you need to know. If you have basic cooking skills, a good understanding of food hygiene, a great attitude, and a hunger to learn, we’ll help you grow into a confident chef and a valuable member of the kitchen team.
As an Apprentice Chef, your passion for all things food and the desire to make the perfect dish every time is what sets you apart. Do you thrive in a fast paced atmosphere? Do you have a keen eye for detail? This could be the perfect opportunity for you!
What will you be doing?
* Prepare, cook and present food which meets specs and customer expectations.
* Support with the opening and closing of the kitchen, ensuring everything is prepped and labelled in accordance with health and safety ready for the day.
* 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 does the apprenticeship involve?:
* A mixture of face to face and virtual catch ups with an industry specialist coach every 4 - 6 weeks to discuss feedback and progress.
* A mixture of on and off the job training, including workshops and webinars.
* The chance to get Functional Skills in English and Maths (if you don’t already have GCSE).
What are the benefits?:
* A structured work-based learning plan without the expectation to attend college.
* Gain a nationally recognised qualification that will look great on your CV!
* Access to future career development opportunities.
* Up to 30% discount across high street retail stores as part of the apprenticeship.
Where you’ll work
Yarwell Drive Maltby
Rotherham
S66 8HZ
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