Production Chef Apprentice

What you'll do at work

This opportunity will give experience both in our coffee shop kitchen and within Saltwater, our seaside fish and chip restaurant. Time will be shared so that you may be preparing soups, baked goods and desserts, but at other times, menu items within the busy fish restaurant.

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

A high standard of food production and quality within our business often dictates its success and leads to returning customers that have enjoyed our food.

• Maintain exceptional standards of personal, food and kitchen hygiene
• Awareness when using kitchen machinery to ensure safety and effective usage
• Following tested recipes and menu requirements
• Adhere closely to portion control guidelines and stay within budget
• Avoiding cross-contamination when preparing gluten-free and plant-based menu items
• Working closely with colleagues in both kitchens

Where you'll work

Sweetwater
Sea Road
Felixstowe
IP11 2QN

Training

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

Training provider
SUFFOLK NEW COLLEGE

Training course
Production chef (level 2)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

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.