Production Chef Apprenticeship
Knowledge and Skills
|Techniques for the preparation, assembly, cooking, regeneration and presentation of food.
|Check, prepare, assemble, cook, regenerate, hold and present food meeting the needs of the customers and maintaining organisational standards and procedures.
|The importance of organisational/brand specifications and consistency in food production.
|Use kitchen tools and equipment correctly to produce consistently high quality dishes according to specifications.
|How to check fresh, frozen and ambient foods are fit for purpose.
|Take responsibility for the cleanliness, organisation and smooth running of the work area.
|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.
|Key nutrient groups, their function and main food sources.
|Produce dishes to suit individual's specific dietary, religious and allergenic needs as required.
|The scope and methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals.
|Legal and Governance
|Allergens and the legal requirements regarding them.
|Operate within all regulations, legislation and procedural requirements.
|Relevant industry specific regulations, legislation, and procedures regarding food safety, HACCP, health and safety appropriate to organisations.
|Complete and maintain documentation to meet current legislative guidelines.
|The importance of following legislation and the completion of legal documentation.
|How to communicate with colleagues, line managers and customers effectively.
|Use effective methods of communication with all colleagues, managers and customers to promote a positive image of yourself and the organisation.
|Principles of customer service and how individuals impact customer experience.
|Work in a fair and empathetic manner to support team members while offering a quality provision.
|How and why to support team members in own area and across organisations.
|Work to ensure customer expectations are met.
|Business or Commercial
|The role of the individual in upholding organisations’ vision, values, objectives and reputation.
|Work collaboratively to uphold the vision, values and objectives of the organisation.
|The financial impact of portion and waste control.
|Use technology appropriately.
|How technology can support food production organisations.
|Maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos.
|The importance of sustainability and working to protect the environment.
|Personal Development and Performance
|How personal development and performance contributes to the success of the individual, team and organisation.
|Identify own learning style, personal development needs and opportunities and take action to meet those needs.
|How to identify personal goals and development opportunities and the support and resources available to achieve these.
|Use feedback positively to improve performance.
|Different learning styles.
- Lead by example working conscientiously and accurately at all times.
- Be diligent in safe and hygienic working practises.
- 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.
Before taking their end-point assessment apprentices must: * achieve level 1 English and maths (equivalent to GCSEs at grades D to G) * take the test for level 2 English and maths (equivalent to GCSEs at grades A* to C).