Production Chef

Level 2 Apprenticeship Standard

PRODUCTION CHEF: THE ROLE

Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, 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.

ABOUT THIS APPRENTICESHIP

Qualification Topics
- Kitchen operations, techniques for preparation, assembly, cooking, regeneration and presentation of food
- Safe food handling and use of tools and equipment
- Methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals
- Laws and legislation relating to food safety, Health and safety, HACCP, allergens and other relevant legislation
- Principles of customer service, effective communication and team work
- Business vision, values, objective and reputation principles
- Financial impact on portion and waste control
- Personal development and performance
- Feedback and learning styles
- Equality and Diversity
What's Involved
- On and off the job skills training
- Level 2 Functional Skills in English & Maths
- Discussion support and preparation
- Planning, Target Setting and Feedback
- Mock End Point Assessments
- End Point Assessment (after at least 12 months and successful completion of the above; complete the first 3 activities in any order):
- 60 min on demand test (Multiple-choice test)
- 2 hour Practical observation (covering preparation & service)
- 40 minute Professional Discussion leading to the certificate as a Pass or Distinction