Catering Assistant Apprenticeship

KETTAN FOODS LIMITED

SAFFRON WALDEN (CB10 1ER)

Closes in 29 days (Friday 30 October 2026 at 11:59pm)

Posted on 2 July 2026

---

Summary

The Mocha Diner is seeking a Catering Assistant keen on preparing traditional homemade meals cooked to order and providing warm customer service. This role requires work on weekends and bank holidays (by rota). Previous experience as a cook is desirable but not essential - training will be provided so willingness to learn is critical.

Wage £12,480 to £19,827.60, depending on your age

Training course Production chef (level 2)

Hours 5 days per week, typical shift is 10.00am - 4.30pm, occasional early start at 7.30am. 4 weekday shifts plus 1 shift on weekends (by rota). Expect to work on bank holidays. 30 hours a week

Start date Monday 2 November 2026

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

Duties include:

• Prepare and cook high-quality meals, coffee/tea/specialty drinks following standard processes and recipes
• Greet customers, take orders at the counter, process payments, ensure high levels of customer satisfaction
• Assist with opening and closing duties, including restocking and cleaning
• Ensure food safety standards are met at all times, maintain cleanliness and organisation in the kitchen at all times
• Collaborate with manager and team to deliver excellent customer service

Where you'll work

11 CENTRAL ARCADE
SAFFRON WALDEN
CB10 1ER

---

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider PERFORMANCE LEARNING GROUP LTD

Training course Production chef (level 2)

What you'll learn

• 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.