Level Two Production Chef Apprenticeship

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.

Maintain excellent standards of personal, food and kitchen hygiene

Ensure compliance to procedures, menu specifications and recipes.

Produce food meeting portion controls, and budgetary constraints

Adapting and produce dishes to meet special dietary, religious and allergenic requirements

Follow, complete and maintain production schedules, legislative and quality standard documentation

Use specialist kitchen equipment

Communicate internally and externally with customers and colleagues

Commit to personal development activities

Practical

Professional Discussion

Employers will set their own entry requirements.