Apprenticeship Standard - Level 2 Production Chef

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Course Description

Job roles include: Assistant Chef, Junior Chef, Junior Chef, Station Chef and Line Cook

Production chef’s 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.

Production chefs 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.

Qualifications

Level 2 Production Chef Apprenticeship

Entry Requirements

Individual employers will identify any relevant entry requirements in terms of previous qualifications.

Initial assessment and diagnostic testing on English and maths will take place prior to commencement of the apprenticeship (Unless already achieved A-C, 4-9 GCSE or equivalent English & maths).

Apprentices without Level 1 English and Maths will need to achieve this prior to taking the end-point assessment.

Details

THE PRODUCTION CHEF APPRENTICESHIP PROVIDES THE OPPORTUNITY TO LEARN AND DEVELOP A RANGE OF KNOWLEDGE, SKILLS AND BEHAVIOURS INCLUDING:

How to identify personal goals and development opportunities and the support and resources available to achieve these

The importance of organisational/brand specifications and consistency in food production

Principles of customer service and how individuals impact customer experience

Produce dishes to suit individuals’ specific dietary, religious and allergenic needs as required

Complete and maintain documentation to meet current legislative guidelines

Maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos

Take ownership of the impact of personal behaviours and communication by a consistent, professional approach

Actively promote self and the industry in a positive, professional manner

Challenge personal methods of working and actively implement improvements