Teesside High School Production Chef Apprentice

Teesside High School is offering an exciting opportunity to begin your culinary career as a Production Chef Apprentice. Join a dedicated catering team, gain hands-on experience preparing quality meals, develop essential kitchen skills, and learn from experienced professionals while working towards a recognised qualification.

Most of your apprenticeship is spent working

You’ll learn on the job by getting hands-on experience.

What you'll do at work

• Food preparation, cooking and washing up duties as directed by the Chef Manager
• Cleaning of light and heavy kitchen equipment, dining areas and furniture following instructions to comply with all
• Follow HACCP, COSHH and safety guidelines
• Follow personal cleanliness and hygiene guidelines
• Serving of meals, adhering strictly to hygiene regulations
• To count and record stock as required
• To have responsibilities for cash handling and basic record keeping
• To take reasonable care of your own health and safety and co-operate with management, as far as is necessary to enable compliance with the Authority’s Health and Safety Rules and legislative requirements
• Reporting any incidents to Chef Manager or Chef
• To ensure all hospitality is served and cleared to the highest standards around the school
• To assist in the setting up of functions
• To work alone and serve pupils at tea club
• To ensure Dining Hall and Coffee Shop is secure following after tea club
• To immediately report all accidents, near misses, damage or breakages to the Chef Manager
• To actively assist in ensuring a five star food hygiene rating
• To undertake any other tasks appropriate with the duties and responsibilities of the post
• To attend any relevant training sessions to ensure that you are fully equipped to perform your role effectively

The successful applicant may be required to work at school events.

Where you'll work

THE BURSAR
TEESSIDE HIGH SCHOOL
THE AVENUE EAGLESCLIFFE
STOCKTON CLEVELAND
TS16 9AT

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

Training provider

MIDDLESBROUGH COLLEGE

Training course

Production chef (level 2)

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.
• 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.