Production Chef Apprentice
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Company: The Beehive Cafe
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Location: BISHOP AUCKLAND, DL14 7JN
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Type: Apprenticeship
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Salary: Apprenticeship Minimum Wage
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Sector: Catering and hospitality
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Ref: NAS-2000048138
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Application Deadline Date: 26/08/2026
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Start Date: 14/09/2026
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Positions Available: 1
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Working Week: Tuesday to Saturday, 8am – 4pm. The employer can be flexible with working week if Saturdays are needed off.
Brief Description
This is an exciting opportunity to come and join our team at The Beehive Coffee Shop.
Do you have a can do attitude and can you take instruction from others?
Do you have an interest in your local community and want to help others?
If you've answered yes then this is the apprenticeship you have been looking for!
Training to be Provided
You will be trained by the Head Chef in the work place. You will have monthly on-site visits by your college tutor and you will be allocated 6 hours per week to complete any off-the-job training.
Future Prospects
To be discussed at interview.
Vacancy Detail
The role includes:
- Prepare, cook and present dishes using fresh, frozen and pre-prepared ingredients in line with standard recipes, menus and business specifications.
- Store, rotate and manage food stock correctly to maintain quality, minimise waste and ensure food safety compliance.
- Work effectively as part of a team, communicating professionally with colleagues, managers, suppliers and customers where required.
- Follow standard operating procedures to produce and serve food consistently, efficiently and to agreed quality standards.
- Take responsibility for personal development, performance improvement and maintaining professional standards of conduct, appearance and timekeeping.
- Ensure all preparation, service and kitchen close-down activities are completed efficiently and in line with operational requirements.
- Operate, clean and maintain kitchen equipment, tools and technology safely and effectively, following manufacturer and organisational guidelines.
- Adhere to food safety regulations, allergen controls, hygiene requirements and due diligence procedures at all times.
- Support sustainability objectives by reducing waste, controlling portions and using resources such as food, water and energy responsibly.
- Prepare and adapt meals to meet dietary, allergen, nutritional, cultural and religious requirements.
- Comply with all health and safety legislation, policies and procedures, including fire safety regulations.
- Promote equality, diversity, inclusion and well-being, contributing to a respectful, supportive and positive working environment.