Production Chef – Level 2
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.
Entry Requirements: There are no entry requirements, however you will undertake an Initial Assessment to ascertain your suitability for the apprenticeship. If you do not already have GCSE C or 3/4 grades in Maths and English you will be required to complete and achieve Functional Skills as part of the apprenticeship.
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, and attention to detail and are mindful of the importance of sustainability and protecting the environment.
You will learn:
- Kitchen Operations – Techniques for the preparation, assembly, cooking, regeneration and presentation of food. The importance of organisational/brand specifications and consistency in food production. How to check fresh, frozen and ambient foods are fit for purpose. Procedures for the safe handling and use of tools and equipment and the importance of following correct setting up and closing down procedures.
- Nutrition – Key nutrient groups, their function and main food sources and the scope and methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals.
- Legal and governance – Relevant industry specific regulations, legislation, and procedures regarding food safety, HACCP, health and safety appropriate to organisations. The importance of following legislation and the completion of legal documentation.
- People – How to communicate with colleagues, line managers and customers effectively. The principles of customer service and how individuals impact customer experience. How to ensure customer expectations are met.
- Business/Commercial – The financial impact of portion and waste control. The importance of sustainability and working to protect the environment. How to maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos.
- 100% Delivered in the workplace
Your training officer and guide you through your apprenticeship and plan delivery to work around you and your job role. They will visit you in the workplace to support you with your course work and evidence collection and to conduct progress reviews with you and your employer. You will still be expected to continue to work, attend college and submit work during college holidays and your training officer will still be available to you.
There is a mandatory requirement for you to be given 20% of your apprenticeship time to complete off job learning. It is important that your employer is supportive of you on your learning journey and ensures that you are giving this time during normal paid working hours.
Throughout your apprenticeship you will be preparing for your end point assessment which is conducted by an external assessment organisation. You and your employer will agree when you can pass into the gateway and begin your end point assessment components:
- 60 minute multiple choice test
- Practical observation
- Professional discussion
Functional skills, if required, can be completed on your college day release with the functional skills tutors or in the workplace with your training officer.
Entry Requirements & Interview Process
There are no entry requirements, however you will undertake an Initial Assessment to ascertain your suitability for the apprenticeship. If you do not already have GCSE C or 3/4 grades in Maths and English you will be required to complete and achieve Functional Skills as part of the apprenticeship.