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.

Training:
This apprenticeship offers practical experience and the chance to earn a Level 2 qualification as a Production Chef within a supportive team. The qualification is delivered via the Chichester College Group. The course is delivered via work-based learning.

Training Outcome:

This role is offered on a Fixed Term Contract which runs alongside the college course. Towards the end of your apprenticeship, your line manager will discuss your future options with you.

Employer Description:

Shoreham Port is a vital commercial hub with a proud history that dates back to 1760. Operating 24/7, our Port plays a crucial role in facilitating local and international trade, handling a diverse range of cargoes, including timber, steel, aggregates, bulks, glass, woodchip, and cereals. We provide a full range of marine services to commercial users including fishing vessels, and our marinas are home to many local leisure users. Beyond our core operations, we manage an extensive commercial property portfolio that supports over 170 small and medium-sized enterprises, including our own hospitality venue, Port Kitchen. Extensive onsite solar arrays and onshore wind turbines generate renewable energy, contributing towards our decade-long certification as an EcoPort.

Working Hours :
Monday to Friday: 8am - 5pm with a hour for lunch.

Skills:
Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Administrative skills,Team working,Creative,Initiative,Understanding of food hygiene,Basic food preparation