Apprentice Chef (Production Chef, Level 2)

Port Kitchen  is a modern café space offering great speciality coffee, simple fresh food and a vibrant atmosphere situated in the unique setting of Shoreham Port.

Port Kitchen has become an iconic destination and a positive, happy place for the community and for our colleagues who work there.

Key Tasks and Responsibilities

Kitchen Operations & Food Preparation

• Assist with all operational duties of the kitchen and BOH team.


• Support the delivery of Port Kitchen’s menu, ensuring dishes are prepared, portioned, cooked and served to business standards.


• Carry out food preparation, basic cooking, expediting and service, applying techniques such as poaching, simmering, steaming, boiling, braising, stewing, baking, grilling and frying (K4).


• Prepare and cook pre-portioned fresh and frozen meat, fish, poultry, fruit, vegetables and salad items to required standards (K1–K3).


• Regenerate dried and frozen ingredients and dishes safely and effectively (K5).


• Follow company specifications for production, portioning and presentation (K11).


• Maintain prep levels and par stocks to meet daily demand (K18)

Food Safety, Hygiene & Compliance

• Uphold the highest standards of Food Hygiene and Safety at all times.


• Maintain accurate records to show compliance with food safety procedures (K6).


• Receive, check, store, label, rotate and organise all goods in line with due diligence and food hygiene regulations (K6–K7).


• Apply safe and appropriate use of knives, boards, manual and electrical equipment (K19–K20, K29).


• Manage and monitor food temperatures and allergens during preparation, cooking, holding and serving (K21).


• Maintain a clean, safe working environment using hygiene management techniques such as COSHH, clean-as-you-go, personal hygiene and correct uniform (K22).


• Contribute to sustainable waste reduction through portion control, yield management and minimising plate waste (K23).


• Follow all relevant health and safety legislation, regulations and procedures (K26).

Operational Support & Team Collaboration

• Work closely with the FOH team to ensure adequate supplies of crockery, cutlery and sundries for both BOH and FOH counters.


• Support the identification and resolution of customer needs or concerns in cooperation with FOH.


• Communicate professionally and effectively with colleagues, managers and stakeholders (K8).


• Apply conflict-resolution techniques and handle difficult behaviours appropriately (K9).


• Contribute positively to teamwork across departments and understand its impact on service delivery (K10).


• Use feedback to improve performance and support continuous improvement (K15).

Professional Development & Apprenticeship Learning

• Plan and prioritise own workload effectively (K12).


• Demonstrate professional standards in behaviour, appearance and timekeeping (K13).


• Use techniques to maintain good mental health and wellbeing, including seeking help when needed (K14).


• Apply proactive and reactive problem-solving techniques within own level of authority (K17).


• Understand key performance indicators and contribute to production, performance and budget targets (K28).


•  Prepare work areas for service and complete closing procedures to business standards (K16).

General Duties

• Carry out any other reasonable duties requested by the Port Kitchen management team.