Apprentice Chef

Summary

Join our friendly family-run cafe and learn to prepare fresh brunch, lunch, cakes and outside-catering food to a high standard, supported by our kitchen manager and directors.

Wage

£14,560 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

The applicable age-related minimum wage will apply after the first apprenticeship year where legally required.

Training course

Production chef (level 2)

Hours

35 hours per week, full time. Exact working pattern to be agreed; cafe work includes weekends.

35 hours a week

Start date

Monday 28 September 2026

Duration

1 year

Positions available

1

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

• Prepare ingredients and freshly cooked dishes for our brunch and lunch menus.
• Learn to present food consistently and to Croziers' high standards.
• Assist with producing our range of homemade cakes and bakes.
• Support preparation for outside-catering orders and events.
• Follow food-safety, allergen, cleaning and hygiene procedures.
• Keep kitchen, preparation and storage areas clean, safe and organised.
• Work positively with the kitchen manager, directors and wider cafe team.

Where you'll work

13A LIVERPOOL ROAD
SOUTHPORT
PR8 4AR

Training

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

Training provider

SOUTHPORT EDUCATION GROUP

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.
• 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.

Training schedule

Training will be provided face-to-face at the place of work. New learning will be delivered at least once per month.

More training information

Training will be delivered by Compete Apprenticeships performance coaches, part of Southport Education Group.

Requirements

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

• Friendly
• Reliable
• Punctual
• Enthusiastic
• Positive Attitude
• Show pride in their work

Other requirements

This is a full-time role based at our busy Birkdale cafe. The apprentice will be supported by the kitchen manager and company directors in a pleasant, family-business environment. The work is active and includes busy service periods, standing for extended periods and weekend working. Good public transport links serve Liverpool Road.