Production Chef Intermediate Apprenticeship Standard

Course overview

What will be covered whilst training:
On program training will enable the apprentice to develop the knowledge and understanding (Know it), along with acquiring the practical skills (show it) in the following areas:
Kitchen operations:
Techniques of food preparation, assembly, cooking, re-generation and presentation of food
Organizational and brand standards, consistency and operating procedures.
Safe use of equipment, setting up and closing down procedures
Receipt and storage of goods
Responsibility for safe and efficient operations of the work area.
Nutrition:
Key nutrients, functions and food sources
Adapting and producing dishes to meet specific dietary requirements to meet religious, dietary and allergenic needs.
Legal and governance:
Relevant industry legislation and procedures regarding food safety, HACCP, allergens, health & safety
Complete and maintaining workplace documentation
People:
Communication within the business, customer service and team working
Business and commercial:
Business vision, values, and objectives
Portion control and waste
Use of technology
Importance of sustainability
Personal development and performance:
How personal development impacts the individual and the team
Setting personal goals and development opportunities
Learning styles and feedback to improve performance.
IN addition the apprentice will be required to demonstrate the following behaviours (Live it)
Leading by example
Be diligent in safe and hygienic working practices
Take ownership of personal behaviours, and consistent, professional level of communication
Advocate equality and respect
Actively promote self and industry in a positive, professional manner.
Challenge personal methods of working and actively implement improvements.

Typical job roles include:
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.

What else do I need to know?

On an apprenticeship programme you usually will work for a minimum of 30 hours a week for the employer and then have one day a week at college or designated time in the workplace.
Some job roles will require a DBS before starting, you will be advised at interview stage if this is required.

Whilst you are on an apprenticeship your employer pays you a salary, this includes all off the job training as well.