Chef Apprenticeship

Occupational Profile

Production chefs work as part of a team in time challenging and often fast paced kitchen environments, for example; schools, hospitals, the Armed Forces, care homes, high street casual dining, café’s or pub kitchens.

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 chef duties include:

• Maintaining excellent standards of personal, food and kitchen hygiene
• Ensuring compliance to procedures, menu specifications and recipes
• To produce food meeting portion controls, and budgetary constraints
• Adapting and producing dishes to meet special dietary, religious and allergenic requirements

Standards

Apprentices must meet all of the core requirements of the  standards, examples of which are shown below. You can download the full standards from the government's website at:-

https://www.instituteforapprenticeships.org/apprenticeship-standards/production-chef-v1-0 

Knowledge

• 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
• The importance of following correct setting up and closing down procedures
• Specific standards and operating procedures for organisations
• 1 Key nutrient groups, their function and main food sources
• The scope and methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals
• Allergens and the legal requirements regarding them
• 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
• How to communicate with colleagues, line managers and customers effectively
• Principles of customer service and how individuals impact customer experience
• How and why to support team members in own area and across organisations
• The role of the individual in upholding organisations’ vision, values, objectives and reputation
• The financial impact of portion and waste contro
• How technology can support food production organisations
• The importance of sustainability and working to protect the environment
• How personal development and performance contributes to the success of the individual, team and organisation
• How to identify personal goals and development opportunities and the support and resources available to achieve these
• Different learning styles

Skills

• Check, prepare, assemble, cook, regenerate, hold and present food meeting the needs of the customers and maintaining organisational standards and procedures
• Use kitchen tools and equipment correctly to produce consistently high quality dishes according to specifications
• Take responsibility for the cleanliness, organisation and smooth running of the work area
• Produce dishes to suit individuals’ specific dietary, religious and allergenic needs as required
• Operate within all regulations, legislation and procedural requirements
• Complete and maintain documentation to meet current legislative guidelines
• Use effective methods of communication with all colleagues, managers and customers to promote a positive image of yourself and the organisation
• Work in a fair and empathetic manner to support team members while offering a quality provision
• Work to ensure customer expectations are met
• Work collaboratively to uphold the vision, values and objectives of the organisation
• Use technology appropriately
• Maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos
• Identify own learning style, personal development needs and opportunities and take action to meet those needs
• Use feedback positively to improve performance

Behaviours

• Lead by example working conscientiously and accurately at all times
• Be diligent in safe and hygienic working practices
• Take ownership of the impact of personal behaviours and communication by a consistent, professional approach
• Advocate equality and respect working positively with colleagues, managers and customers
• Actively promote self and the industry in a positive, professional manner
• Challenge personal methods of working and actively implement improvements

Downloads (full details from government website)

  Apprenticeship Standards for Production Chef

  Assessment plan for Production Chef

Key Facts:

Campus: Hereford

Minimum Age: 16

Level: 2

Entry Requirements: Employers will set their own entry requirements for this apprenticeship

Duration: Based on the entry requirements the minimum duration for this apprenticeship is 12 months.

Progression:

Progression from this apprenticeship is expected to be into a L3 Senior Production Chef or L3 Chef de Partie position or apprenticeship.

Contact

Telephone: 0800 032 1986
Email: apprenticeships@hlnsc.ac.uk