Production Chef Apprentice - Debbie Bryan

Our food service is centered around creating a welcoming social dining experience within a creative and community-focused environment.

The successful applicant will play an important role in ensuring that customers receive high-quality food, excellent service, and a memorable experience. In addition to kitchen and tearoom duties, the role will also provide opportunities to contribute ideas for menu development, support promotional activities through social media, and help strengthen customer engagement.

The position involves supporting the preparation, presentation, and delivery of our tearoom service, afternoon tea experiences, and crafternoon bookings. Working closely with colleagues, you will help maintain high standards across all aspects of food preparation, customer care, cleanliness, and operational efficiency.

Requirements

• GCSE in: English (grade 9-3), Maths (grade 9-3)
• Must obtain own whites and knives kit if successful.
• Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Responsibilities

• Food Preparation and Kitchen Service: Assisting with the preparation, assembly, and presentation of food and drink for daily tearoom service, afternoon tea events, and special bookings. This includes following recipes, preparing ingredients, maintaining quality standards, and ensuring food is served efficiently and attractively.
• Customer Service and Hospitality: Providing a warm, friendly, and professional service to all customers. You will be expected to greet visitors, respond to enquiries, assist with customer requests, and help create a welcoming atmosphere that encourages repeat visits and positive customer experiences.
• Stock Management and Administration: Supporting the monitoring of stock levels, recording inventory, rotating stock appropriately, and assisting with the ordering of ingredients and supplies. Accurate administration and attention to detail are important to ensure smooth daily operations.
• Food Hygiene and Housekeeping: Maintaining excellent standards of cleanliness and organisation throughout the kitchen and customer areas. This includes following food safety procedures, adhering to hygiene regulations, cleaning equipment and workspaces, and ensuring all areas remain safe and compliant.
• Menu and Recipe Development: Contributing ideas towards recipe creation, menu improvements, and seasonal food offerings. The role provides opportunities to participate in developing new products and enhancing the overall food and drink experience.
• Customer Engagement and Social Media Support: Assisting with promoting the business through social media platforms by helping create engaging content, showcasing food and events, and supporting marketing activities that encourage customer interaction and growth.
• 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.