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Our live vacancies offer a diverse range of positions across various industries, providing the perfect launchpad for your career. Whether you’re just starting out or looking to enhance your skills, our apprenticeships combine hands-on experience with top-notch education, ensuring you gain the knowledge and expertise needed to excel in your chosen field.

Explore our current openings and take the first step towards a successful and rewarding career today.

Commis Chef Apprentice

Summary

Train as a Commis Chef in a busy, high-quality kitchen at Landmark Café & Restaurant. This is a fast-paced, hands-on role that requires commitment and hard work, but you’ll receive excellent training and support while building real skills in a thriving, professional environment.

Posted date: 5th May 2026
Employer: Landmark Cafe
Location: GRIMSBY (DN37 0RU)
Wage: £13,312 for your first year, then could increase depending on your age
Training Course: Commis chef (level 2)
Hours: 32 hours a week. Shift patterns to be confirmed. Operating hours: Monday to Wednesday, 9:00am to 4:00pm. Thursday to Saturday, 9:00am to 10:00pm. Sunday, 9:00am to 5:30pm.
Possible Start Date: 13th July, 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

Assist with the preparation and cooking of fresh food across different sections of the kitchen
Learn key cooking techniques including knife skills, food preparation and presentation
Support senior chefs during busy service periods in a fast-paced kitchen environment
Maintain high standards of cleanliness and hygiene in line with food safety regulations
Help with stock rotation, storage and basic stock control tasks
Prepare ingredients such as vegetables, meats and sauces ready for service
Ensure all dishes are prepared to the high standards expected at Landmark Café & Restaurant
Work safely and responsibly while handling kitchen equipment and hot surfaces
Assist with cleaning down kitchen areas and equipment at the end of service
Follow instructions from senior kitchen staff and take part in ongoing training and development
Learn how to work efficiently under pressure during peak service times
Support the team to deliver a high-quality dining experience for customers
Develop teamwork, time management and organisational skills essential for a professional kitchen
Attend college training sessions and complete coursework as part of the Level 2 Commis Chef Apprenticeship

Where you will work

WILLOW LAKES
BARTON STREET
ASHBY CUM FENBY
GRIMSBY
DN37 0RU

Training

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

College or training organisation

TEC Partnership

Your training course

Commis chef (level 2)

Course contents

Selects correct knife for task.
Uses knives effectively and efficiently.
Selects ingredients of the right quality that support sustainability and seasonality.
Weighs, measures, and scales ingredients.
Cooks from fresh producing complete dishes.
Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
Prepares, cooks, and finishes fruit vegetables.
Prepares, cooks, and finishes sauces.
Prepares, cooks and finishes pureed and cream soup and stock based dishes.
Prepares and cooks noodles, and fresh or convenience pasta.
Prepares and cooks pulses and grains, including long and short grain rice.
Prepares, cooks and finishes eggs or egg based dishes.
Prepares, cooks and finishes leavened and unleavened dough products.
Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
Prepares, produces, and finishes hot and cold desserts.
Stuffs, fills and panés across food types.
Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
Uses seasoning, spices, rubs, and marinades to flavour ingredients.
Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
Portions, plates, finishes, garnishes, and presents individual dishes.
Exercises portion control and acts to maximise yield.
Achieves intended quality in terms of texture, flavour, and appearance
Identifies and resolves errors during the production process.
Assists in the resolution of feedback, complaints, and issues.
Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
Complies with health and safety legislation, regulations, guidelines and procedures.
Undertakes stock control, storage, and rotation.
Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
Follows equity, diversity and inclusion legislation and organisational policies.
Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
Communicates with colleagues, manager and other stakeholders in a professional manner.
Works as part of a team to support service delivery.
Uses feedback to improve own performance.
Manages own time to ensure tasks are completed.
Selects correct knife for task.
Uses knives effectively and efficiently.
Selects ingredients of the right quality that support sustainability and seasonality.
Weighs, measures, and scales ingredients.
Cooks from fresh producing complete dishes.
Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
Prepares, cooks, and finishes fruit vegetables.
Prepares, cooks, and finishes sauces.
Prepares, cooks and finishes pureed and cream soup and stock based dishes.
Prepares and cooks noodles, and fresh or convenience pasta.
Prepares and cooks pulses and grains, including long and short grain rice.
Prepares, cooks and finishes eggs or egg based dishes.
Prepares, cooks and finishes leavened and unleavened dough products.
Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
Prepares, produces, and finishes hot and cold desserts.
Stuffs, fills and panés across food types.
Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
Uses seasoning, spices, rubs, and marinades to flavour ingredients.
Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
Portions, plates, finishes, garnishes, and presents individual dishes.
Exercises portion control and acts to maximise yield.
Achieves intended quality in terms of texture, flavour, and appearance
Identifies and resolves errors during the production process.
Assists in the resolution of feedback, complaints, and issues.
Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
Complies with health and safety legislation, regulations, guidelines and procedures.
Undertakes stock control, storage, and rotation.
Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
Follows equity, diversity and inclusion legislation and organisational policies.
Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
Communicates with colleagues, manager and other stakeholders in a professional manner.
Works as part of a team to support service delivery.
Uses feedback to improve own performance.
Manages own time to ensure tasks are completed.

Your training plan

Level 2 Commis Chef
A bespoke programme of technical and vocational training
Functional skills in Maths and English*if applicable

The successful candidate will be assigned a dedicated work based trainer who will provide support and guidance throughout the course. This Apprenticeship requires attendance for classroom based sessions once per week at the Grimsby Institute Campus, Nuns Corner, Grimsby, DN34 5AB.

Qualifications

Desirable qualifications

GCSE in:

English (grade 1/D or above)
Maths (grade 1/D or above)

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.

About the employer

Landmark Café & Restaurant is a modern, high-quality dining venue known for its striking interior, welcoming atmosphere and exceptional views across the Lincolnshire Wolds and coastline. With a large terrace spanning the width of the café, it offers a unique setting that attracts visitors from across the region.

The business has quickly built a strong reputation for quality food, service and customer experience. After being nominated for two categories at the North East Lincolnshire Business Awards, Landmark Café & Restaurant was proud to win the North East Lincolnshire Business Development Award, reflecting its growth and commitment to excellence.

As an Apprentice at Landmark Café & Restaurant, you will join a busy, professional kitchen where standards are high and teamwork is essential. The team is committed to supporting apprentices through structured training, hands-on experience and guidance from experienced chefs, helping you build the skills and confidence needed for a successful career in hospitality.

https://landmarkcafeandrestaurant.co.uk/

After this apprenticeship

Possible permanent contract upon successful completion of the Apprenticeship and further enhanced industry based training.
An apprenticeship allows you to earn a wage, gain valuable work experience and industry specific competence.
Transferable skills that are invaluable in the wider world of work.

Ask a question

The contact for this apprenticeship is:

TEC PARTNERSHIP

Claire

myapprenticeship@grimsby.ac.uk

The reference code for this apprenticeship is VAC2000029463.

How to apply

You will need to create an account on the Government website to apply for this vacancy.

Closing date

30th June, 2026

Business Administrator Apprentice

Summary

Join Wilkin Chapman Rollits as a Business Administration Apprentice and gain hands-on experience within one of the UK’s largest recovery teams. Develop skills in client reporting, audits, quality processes and business systems while completing a Level 3 Business Administration Apprenticeship.

Posted date: 22nd May 2026
Employer: Wilkin Chapman Rollits
Location: Grimsby (DN31 2LJ)
Wage: £14,560 for your first year, then could increase depending on your age
Training Course: Business administrator (level 3)
Hours: 35 hours a week - Monday-Friday 9am-5pm (1 hour unpaid lunch).
Possible Start Date: 15th June, 2026
Duration: 18 months
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

Producing accurate management information and client reports in line with department KPIs and client expectations
Supporting the preparation, organisation and review of reports for internal teams and external clients
Assisting with audits, including file reviews, call reviews and quality checks to ensure compliance standards are maintained
Supporting the maintenance of quality accreditations, including ISO 9001, ISO 27001 and Lexcel
Helping improve internal reporting systems, processes and administrative procedures
Assisting with data cleansing and ensuring records and information are accurate and up to date
Drafting and preparing responses to customer or defendant complaints under supervision
Working in line with company policies, professional standards and conduct risk requirements
Promoting Treating Customers Fairly (TCF) and Consumer Duty principles in day-to-day work
Providing a high standard of administrative support to the Recoveries Team
Communicating professionally with colleagues, clients and stakeholders
Managing workload effectively while meeting deadlines in a fast-paced office environment
Developing knowledge, skills and behaviours through completion of the Level 3 Business Administration Apprenticeship programme
Attending training sessions and completing off-the-job learning as part of the apprenticeship programme

Where you will work

Cartergate House
26 Chantry Lane
Grimsby
DN31 2LJ

Training

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

College or training organisation

TEC Partnership

Your training course

Business administrator (level 3)

Course contents

Skilled in the use of multiple IT packages and systems relevant to the organisation in order to: write letters or emails, create proposals, perform financial processes, record and analyse data. Examples include MS Office or equivalent packages. Able to choose the most appropriate IT solution to suit the business problem. Able to update and review databases, record information and produce data analysis where required.
Produces accurate records and documents including: emails, letters, files, payments, reports and proposals. Makes recommendations for improvements and present solutions to management. Drafts correspondence, writes reports and able to review others’ work. Maintains records and files, handles confidential information in compliance with the organisation’s procedures. Coaches others in the processes required to complete these tasks.
Exercises proactivity and good judgement. Makes effective decisions based on sound reasoning and is able to deal with challenges in a mature way. Seeks advice of more experienced team members when appropriate.
Builds and maintains positive relationships within their own team and across the organisation. Demonstrates ability to influence and challenge appropriately. Becomes a role model to peers and team members, developing coaching skills as they gain area knowledge.
Demonstrates good communication skills, whether face-to-face, on the telephone, in writing or on digital platforms. Uses the most appropriate channels to communicate effectively. Demonstrates agility and confidence in communications, carrying authority appropriately. Understands and applies social media solutions appropriately. Answers questions from inside and outside of the organisation, representing the organisation or department.
Completes tasks to a high standard. Demonstrates the necessary level of expertise required to complete tasks and applies themself to continuously improve their work. Is able to review processes autonomously and make suggestions for improvements. Shares administrative best-practice across the organisation e.g. coaches others to perform tasks correctly. Applies problem-solving skills to resolve challenging or complex complaints and is a key point of contact for addressing issues.
Takes responsibility for initiating and completing tasks, manages priorities and time in order to successfully meet deadlines. Positively manages the expectations of colleagues at all levels and sets a positive example for others in the workplace. Makes suggestions for improvements to working practice, showing understanding of implications beyond the immediate environment (e.g. impact on clients, suppliers, other parts of the organisation). Manages resources e.g. equipment or facilities. Organises meetings and events, takes minutes during meetings and creates action logs as appropriate. Takes responsibility for logistics e.g. travel and accommodation.
Uses relevant project management principles and tools to scope, plan, monitor and report. Plans required resources to successfully deliver projects. Undertakes and leads projects as and when required.

Your training plan

Level 3 Business Administrator Standard
A bespoke programme of technical and vocational training
Functional skills in Maths and English*if applicable

The successful candidate will be assigned a dedicated work-based trainer who will provide support and guidance throughout the course. This apprenticeship is delivered wholly in the workplace; the successful candidate will not need to attend any weekly sessions at the Grimsby Institute unless maths or English is required as part of the apprenticeship.

Qualifications

Desirable qualifications

GCSE in:

English (grade 4/C or above)
Maths (grade 4/C or above)

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

Skills

Communication skills
IT skills
Attention to detail
Organisation skills
Customer care skills
Administrative skills
Number skills
Logical
Team working
Initiative

Other requirements

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

About the employer

Wilkin Chapman Rollits is the largest law firm based in Lincolnshire and East Yorkshire, with offices in Grimsby, Lincoln, Louth, Hull, York, and Beverley. With a combined heritage of over 300 years, we offer expert legal advice across commercial, public, and private client sectors. Our people are at the heart of what we do, and we’re committed to developing future talent through high-quality training, professional support, and a friendly, inclusive working environment.

https://www.wilkinchapmanrollits.co.uk/

After this apprenticeship

Possible permanent contract upon successful completion of the apprenticeship and further enhanced industry-based training
An apprenticeship allows you to earn a wage, gain valuable work experience and industry-specific competence
Transferable skills that are invaluable in the wider world of work

Ask a question

The contact for this apprenticeship is:

TEC PARTNERSHIP

Claire

myapprenticeship@grimsby.ac.uk

The reference code for this apprenticeship is VAC2000032954.

How to apply

You will need to create an account on the Government website to apply for this vacancy.

Closing date

6th June, 2026

Letting Administrator Apprentice

Summary

Join Galaxy Letts as a Letting Administrator Apprentice and gain hands-on experience in property lettings, customer service, administration and tenancy support. Work towards a Level 3 Business Administrator qualification while building valuable skills in a fast-paced office environment.

Posted date: 27th May 2026
Employer: GALAXY LETTS LIMITED
Location: Grimsby (DN32 9JE)
Wage: £10,400 for your first year, then could increase depending on your age
Training Course: Business administrator (level 3)
Hours: 25 hours a week. Monday-Friday, 10am-3pm.
Possible Start Date: 22nd June, 2026
Duration: 18 months
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

Support the day-to-day administration of the lettings office.
Answer telephone and email enquiries from landlords, tenants and contractors.
Maintain accurate digital records, documents and tenancy information.
Assist property managers with administrative duties and general office support.
Work alongside property inspectors to carry out property inspections and reports.
Undertake property viewings with prospective tenants.
Carry out meter readings and support with property visits when required.
Prepare letters, emails and tenancy documentation.
Schedule appointments, inspections and contractor visits.
Support with compliance checks and filing of certificates and documents.
Use internal systems to update property and tenant records.
Deliver excellent customer service at all times.
Work towards the successful completion of the Level 3 Business Administrator Apprenticeship Standard.
Develop communication, organisation, teamwork and IT skills within a professional office environment.

Where you will work

Rear of 231 Heneage Road
Grimsby
DN32 9JE

Training

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

College or training organisation

TEC Partnership

Your training course

Business administrator (level 3)

Course contents

Skilled in the use of multiple IT packages and systems relevant to the organisation in order to: write letters or emails, create proposals, perform financial processes, record and analyse data. Examples include MS Office or equivalent packages. Able to choose the most appropriate IT solution to suit the business problem. Able to update and review databases, record information and produce data analysis where required.
Produces accurate records and documents including: emails, letters, files, payments, reports and proposals. Makes recommendations for improvements and present solutions to management. Drafts correspondence, writes reports and able to review others’ work. Maintains records and files, handles confidential information in compliance with the organisation’s procedures. Coaches others in the processes required to complete these tasks.
Exercises proactivity and good judgement. Makes effective decisions based on sound reasoning and is able to deal with challenges in a mature way. Seeks advice of more experienced team members when appropriate.
Builds and maintains positive relationships within their own team and across the organisation. Demonstrates ability to influence and challenge appropriately. Becomes a role model to peers and team members, developing coaching skills as they gain area knowledge.
Demonstrates good communication skills, whether face-to-face, on the telephone, in writing or on digital platforms. Uses the most appropriate channels to communicate effectively. Demonstrates agility and confidence in communications, carrying authority appropriately. Understands and applies social media solutions appropriately. Answers questions from inside and outside of the organisation, representing the organisation or department.
Completes tasks to a high standard. Demonstrates the necessary level of expertise required to complete tasks and applies themself to continuously improve their work. Is able to review processes autonomously and make suggestions for improvements. Shares administrative best-practice across the organisation e.g. coaches others to perform tasks correctly. Applies problem-solving skills to resolve challenging or complex complaints and is a key point of contact for addressing issues.
Takes responsibility for initiating and completing tasks, manages priorities and time in order to successfully meet deadlines. Positively manages the expectations of colleagues at all levels and sets a positive example for others in the workplace. Makes suggestions for improvements to working practice, showing understanding of implications beyond the immediate environment (e.g. impact on clients, suppliers, other parts of the organisation). Manages resources e.g. equipment or facilities. Organises meetings and events, takes minutes during meetings and creates action logs as appropriate. Takes responsibility for logistics e.g. travel and accommodation.
Uses relevant project management principles and tools to scope, plan, monitor and report. Plans required resources to successfully deliver projects. Undertakes and leads projects as and when required.

Your training plan

Level 3 Business Administrator.
A bespoke programme of technical and vocational training.
Functional skills in Maths and English *if applicable.

The successful candidate will be assigned a dedicated work-based trainer who will provide support and guidance throughout the course. This Apprenticeship is delivered wholly in the workplace. The successful candidate will not need to attend any weekly sessions at the Grimsby Institute unless Maths or English is required as part of the Apprenticeship.

Qualifications

Essential qualifications

GCSE in:

English (grade 4/C)
Maths (grade 4/C)

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

Skills

Communication skills
IT skills
Attention to detail
Organisation skills
Customer care skills
Presentation skills
Administrative skills
Team working
Initiative
Non judgemental
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 in 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.

About the employer

Galaxy Letts is a modern and growing letting agency dedicated to making the rental process simple, professional and stress-free for both landlords and tenants. Since 2018, the company has built a strong reputation for delivering reliable, personalised property services and supporting clients throughout every stage of the lettings journey.

https://galaxyletts.co.uk/

After this apprenticeship

Possible permanent contract upon successful completion of the Apprenticeship and further enhanced industry-based training.
An apprenticeship allows you to earn a wage, gain valuable work experience and industry-specific competence.
Transferable skills that are invaluable in the wider world of work.

Ask a question

The contact for this apprenticeship is:

TEC PARTNERSHIP

Claire

myapprenticeship@grimsby.ac.uk

The reference code for this apprenticeship is VAC2000033384.

How to apply

You will need to create an account on the Government website to apply for this position.

Closing date

10th June, 2026

Apprentice Development Chef

Summary

Join our new product development team as an Apprentice Development Chef and learn how to create exciting new products. Through hands-on experience, college learning and expert mentoring, you’ll develop a wide range of skills and techniques to help you reach your full potential.

Posted date: 28th May 2026
Employer: BILLINGTON FOODS LIMITED
Location: Scunthorpe (DN16 1AL)
Wage: £23,132.20 a year
Training Course: Commis chef (level 2)
Hours: 35 hours a week - Monday - Friday, 09:00 - 17:00
Possible Start Date: 1st September, 2026
Duration: 15 months
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

As our new apprentice you will focus on creating, testing and improving new food products for large-scale production. Unlike a traditional chef, who prepares and serves dishes in a kitchen, a Development Chef works on recipe innovation, product consistency and emerging consumer trends.

You will receive full training, mentoring and support throughout your apprenticeship.

Your main duties will include:

Assisting the New Product Development team in developing commercially viable products for our customers
Taking every opportunity to learn the skills required to become a successful Development Chef, including product knowledge, nutrition and commercial awareness
Developing a strong interest in food, ingredients and emerging food trends, while building useful industry contacts and resources
Building effective working relationships across all areas of the business
Supporting the Process team with product trials and launches to ensure successful factory scale-up and develop your operational knowledge
Assisting the Development team in promoting a strong food culture and championing our food values both internally and externally
Accurately inputting recipes onto the development system and ensuring raw materials are sourced in a timely manner to support the costing process
Supporting Development Chefs with customer presentations while learning the skills and techniques needed to confidently lead presentations independently in the future
Learning about the ingredients, methods and processes used within the kitchen, and understanding how they translate into factory production

Where you will work

Arkwright Way
Scunthorpe
DN16 1AL

Training

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

College or training organisation

TEC Partnership

Your training course

Commis chef (level 2)

Course contents

Selects correct knife for task.
Uses knives effectively and efficiently.
Selects ingredients of the right quality that support sustainability and seasonality.
Weighs, measures, and scales ingredients.
Cooks from fresh producing complete dishes.
Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
Prepares, cooks, and finishes fruit vegetables.
Prepares, cooks, and finishes sauces.
Prepares, cooks and finishes pureed and cream soup and stock based dishes.
Prepares and cooks noodles, and fresh or convenience pasta.
Prepares and cooks pulses and grains, including long and short grain rice.
Prepares, cooks and finishes eggs or egg based dishes.
Prepares, cooks and finishes leavened and unleavened dough products.
Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
Prepares, produces, and finishes hot and cold desserts.
Stuffs, fills and panés across food types.
Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
Uses seasoning, spices, rubs, and marinades to flavour ingredients.
Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
Portions, plates, finishes, garnishes, and presents individual dishes.
Exercises portion control and acts to maximise yield.
Achieves intended quality in terms of texture, flavour, and appearance
Identifies and resolves errors during the production process.
Assists in the resolution of feedback, complaints, and issues.
Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
Complies with health and safety legislation, regulations, guidelines and procedures.
Undertakes stock control, storage, and rotation.
Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
Follows equity, diversity and inclusion legislation and organisational policies.
Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
Communicates with colleagues, manager and other stakeholders in a professional manner.
Works as part of a team to support service delivery.
Uses feedback to improve own performance.
Manages own time to ensure tasks are completed.
Selects correct knife for task.
Uses knives effectively and efficiently.
Selects ingredients of the right quality that support sustainability and seasonality.
Weighs, measures, and scales ingredients.
Cooks from fresh producing complete dishes.
Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
Prepares, cooks, and finishes fruit vegetables.
Prepares, cooks, and finishes sauces.
Prepares, cooks and finishes pureed and cream soup and stock based dishes.
Prepares and cooks noodles, and fresh or convenience pasta.
Prepares and cooks pulses and grains, including long and short grain rice.
Prepares, cooks and finishes eggs or egg based dishes.
Prepares, cooks and finishes leavened and unleavened dough products.
Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
Prepares, produces, and finishes hot and cold desserts.
Stuffs, fills and panés across food types.
Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
Uses seasoning, spices, rubs, and marinades to flavour ingredients.
Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
Portions, plates, finishes, garnishes, and presents individual dishes.
Exercises portion control and acts to maximise yield.
Achieves intended quality in terms of texture, flavour, and appearance
Identifies and resolves errors during the production process.
Assists in the resolution of feedback, complaints, and issues.
Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
Complies with health and safety legislation, regulations, guidelines and procedures.
Undertakes stock control, storage, and rotation.
Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
Follows equity, diversity and inclusion legislation and organisational policies.
Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
Communicates with colleagues, manager and other stakeholders in a professional manner.
Works as part of a team to support service delivery.
Uses feedback to improve own performance.
Manages own time to ensure tasks are completed.

Your training plan

Our Commis Chef apprenticeship has a college day-release, which you can attend at The Grimsby Institute (Nuns Corner, Grimsby)
You’ll complete master class sessions to learn to cook and prepare a wide range of different dishes, including seafood, offal, game, meat and fish
A dedicated Vocational Trainer will also visit you at work, on average once every4-6 weeks, to establish a personal learning and development plan, outlining a schedule of training activities and objectives
You will complete a mixture of on and off the job training, including workshops, face to face training and working towards creating a portfolio of relevant practical evidence
You’ll also be supported by Development Chefs and your colleagues at all times, and will be mentored and trained constantly
This type of practical learning is a great way to train, and you’ll learn a huge amount in a short time
You will have a review every 8-12 weeks with your Manager and Trainer to discuss your progress

Qualifications

Desirable qualifications

GCSE in:

English (grade 3/D or above)
Maths (grade 3/D or above)

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

Skills

Communication skills
IT skills
Attention to detail
Organisation skills
Problem solving skills
Number skills
Analytical skills
Logical
Team working
Creative
Initiative
Patience

Other requirements

Billington Foods is located on Arkwright Way, Scunthorpe, DN16 1AL
Please check the location and ensure you would be able to reliably travel to and from work daily
This apprenticeship runs on a day-release model, with one day of college attendance each week (in term-time). Day-release college sessions run from The Grimsby Institute, Nuns Corner, Grimsby, DN34 5BQ
Please check the location to ensure you would be able to attend the college sessions in Grimsby once each week

There is a free college bus available from Scunthorpe and the surrounding areas:

https://grimsby.ac.uk/visit/find-us/transport/

About the employer

Billington Foods is a leading UK food manufacturer supplying the Foodservice, Retail and business-to-business markets with high-quality chilled and frozen sauces, soups, pies and desserts. Part of the Billington Group, the business combines a strong heritage with a forward-thinking approach to innovation, product development and food production. Home to the well-known Glorious! soup range, Billington Foods is committed to creating delicious products for all occasions, whether enjoyed at home, out of home or on the go. With factories based in Scunthorpe and Wellingborough, the company prides itself on high standards of food quality, safety and creativity, making it an exciting place to begin a career in food development and production.

https://billington-foods.com/

After this apprenticeship

This apprenticeship programme provides a fantastic opportunity for apprentices to build a strong foundation of practical development chef skills
The apprenticeship will lead to a permanent job role for the right candidate, and could include internal progression opportunities