Production Chef Level 2 Apprentice

CROSS KEYS INN WHITECHAPEL LTD Preston (PR3 2EP)

Closes in 18 days (Monday 2 November 2026 at 11:59pm)

Summary

The Cross Keys Inn located in Whitechapel are seeking a well-motivated and enthusiastic Kitchen Assistant / Production Chef to join our dynamic team. In this role, you will have the opportunity to learn and grow with our organisation, assisting in food preparation, cooking, and presentation.

Wage
£16,640 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices

Hours
7 Days - Rota Basis. Days and shifts TBC. 40 hours a week

Start date
Monday 16 November 2026

Duration
1 year 3 months

Positions available
2

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

In this role, you will have the opportunity to learn and grow with our organisation, assisting in food preparation, cooking, and presentation

• Food Preparation: Prepare, cook & plate dishes to specific standard
• Kitchen Hygiene: Maintain excellent standards of personal and kitchen cleanliness, following food safety and health and safety regulations
• Stock & Waste: Assist with stock rotation and control, helping to reduce food waste
• Dietary Needs: Adapt dishes to meet specific dietary, religious, and allergenic requirements
• Documentation: Accurately record food temperatures and maintain required kitchen paperwork

Where you'll work

Church Lane Whitechapel
Preston PR3 2EP

Training

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

Training provider
BLACKPOOL AND THE FYLDE COLLEGE

Training course
Production chef (level 2)

What you'll learn

• 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.