Chef Apprentice

Chef Apprentice

Location: Nags Head, Laceby (DN37 7HX)

Salary: £12,480 for your first year, then could increase depending on your age. National Minimum Wage rate for apprentices.

Training: Production chef (level 2)

Hours: Shift pattern tbc. Operating hours are Monday to Saturday: 11:00am – 11:00pm, Sunday: 11:00am – 10:00pm. 30 hours a week

Start date: Monday 9 November 2026

Duration: 1 year

Positions available: 1

Summary

Join The Nags Head as a Chef Apprentice, learning to prepare and cook a variety of dishes, maintain food hygiene standards, support the kitchen team and develop essential culinary skills while gaining hands-on experience in a professional kitchen and working towards a recognised chef qualification.

Work

• Preparing and cooking a variety of dishes under the guidance of experienced chefs
• Assisting with food preparation, including chopping, measuring and preparing ingredients
• Maintaining high standards of food hygiene, health and safety
• Keeping the kitchen, workstations and equipment clean and organised
• Learning about stock control, food storage and minimising food waste
• Following recipes and portion control guidelines
• Working as part of the kitchen team to ensure food is prepared and served on time
• Developing cooking techniques, kitchen skills and knowledge of different ingredients
• Following instructions from senior chefs and supporting the day-to-day running of the kitchen

Training

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

Training provider: TEC PARTNERSHIP

Training course: Production chef (level 2)

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