Chef Apprentice

Summary

Join the team at Cleethorpes Taphouse as a Chef Apprentice, learning to prepare and cook a variety of dishes, maintain food hygiene standards, support the kitchen team and develop essential culinary skills while working towards a recognised chef qualification.

Wage

£12,480 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Training course

Production chef (level 2)

Hours

Shift pattern tbc. Operating hours are: Monday 9:30am – 9:00pm Tuesday to Thursday: 9:30am – 10:00pm Friday and Saturday: 9:30am – 11:00pm Sunday: 9:30am – 10:00pm

30 hours a week

Start date

Monday 9 November 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

• Preparing and cooking a variety of dishes under the guidance of experienced chefs
• Assisting with food preparation, including chopping, measuring and preparing ingredients
• Maintaining high standards of food hygiene, health and safety
• Keeping the kitchen, workstations and equipment clean and organised
• Learning about stock control, food storage and minimising food waste
• Following recipes and portion control guidelines
• Working as part of the kitchen team to ensure food is prepared and served on time
• Developing cooking techniques, kitchen skills and knowledge of different ingredients
• Following instructions from senior chefs and supporting the day-to-day running of the kitchen

Where you'll work

Lakeside
Kings Road
Cleethorpes
DN35 0AG

Training

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

Training provider

TEC PARTNERSHIP

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

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

Requirements

Desirable qualifications

GCSE in:

• English (grade 1/D)
• Maths (grade 1/D)

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

Skills

• Communication skills
• Attention to detail
• Organisation skills
• Customer care skills
• Problem solving skills
• Logical
• Team working
• Creative
• Initiative
• Patience

Other requirements

Prior to applying please ensure you are able to get to and from this workplace within the operating hours.

Please be aware as the first part of the process you will be asked to complete a Learner Form and online assessments in English and maths. You will receive one to one information, advice and guidance with one of the Learner Engagement Team.