Overview
Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production Chef or appropriate line manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.
Production chefs:
- Maintain excellent standards of personal, food and kitchen hygiene
- Ensure compliance to procedures, menu specifications and recipes.
- Produce food meeting portion controls, and budgetary constraints
- Adapt and produce dishes to meet special dietary, religious and allergenic requirements
- Follow, complete and maintain production schedules, legislative and quality standard documentation
- Use specialist kitchen equipment
- Communicate internally and externally with customers and colleagues
- Commit to personal development activities.
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- Entry requirements
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Level
Level 2
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Delivery/Study method
A minimum of 30 hours of on the job training at the work place per week including a day/ block release to study theory at our Uxbridge/Harrow/Hayes campus.
Apprentices will also need to achieve Level 1 and 2 English and maths.
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What will I learn?
Modules learned over the course of this apprenticeship include:
- Kitchen Operations - including techniques for the preparation, assembly, cooking, regeneration and presentation of food
- Nutrition - including the scope and methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals
- Legal and governance - including relevant industry specific regulations, legislation, and procedures regarding food safety, Hazard Analysis and Critical Control Point (HACCP), plus health and safety appropriate to organisations
- People skills - including principles of customer service and how individuals impact customer experience
- Business / Commercial - including the importance of sustainability and working to protect the environment
- Personal Development and Performance - how to identify personal goals and development opportunities and the support and resources available to achieve these.
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Duration and assessment
This apprenticeship is 12 months (this does not include EPA period).
You will be assessed continually in knowledge, skills and behaviour areas at work. Towards the end of the apprenticeship, employers and providers will ‘sign-off’ the apprentice as ready for the end-point assessment (EPA).
Apprentices without level 1 English and maths will need to achieve level 1 and take the test for level 2 English and maths prior to taking the end-point assessment. For those with an education, health and care plan or a legacy statement the apprenticeships English and maths minimum requirement is Entry Level 3 and British Sign Language qualifications are an alternative to English qualifications for whom this is their primary language.
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Where next? Career/study opportunities
Progression from this apprenticeship is expected to be onto a hospitality supervisory or team leading role.