Chef Apprentice

Location: Cleethorpes TapHouse & Kitchen, Cleethorpes (DN35 0AG)

Closing date: 13 days (Thursday 29 October 2026 at 11:59pm)

Posted on: 15 October 2026

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Summary

Join the team at Cleethorpes Taphouse 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 working towards a recognised chef qualification.

Wage

£12,480 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

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Training

Course: Production chef (level 2)

Hours: Shift pattern tbc. Operating hours are:

• Monday: 9:30am – 9:00pm
• Tuesday to Thursday: 9:30am – 10:00pm
• Friday and Saturday: 9:30am – 11:00pm
• Sunday: 9:30am – 10:00pm

Start date: Monday 9 November 2026

Duration: 1 year

Positions available: 1

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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

• 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

Where you'll work

Lakeside Kings Road Cleethorpes DN35 0AG

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Training

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

Training provider: TEC PARTNERSHIP

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.