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, take away services 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.
An Apprenticeship is essentially a job with an accompanying skills development programme designed by employers in the sector. This Level 2 Production Chef Apprenticeship will be flexible and hands on; as well as varied technical abilities apprentices will develop the functional and personal skills required for the job.
Apprentices must have access to real work which is valid and productive, providing opportunities to develop, practice and evidence knowledge and skills that have been learned. The employer is expected to provide and support the opportunity for off-the-job training for a minimum 20% of the apprentices working time. Defined as technical and knowledge development, this type of learning is undertaken outside of the normal day-to-day working environment. It can include activities such as; online learning, mentoring, role play, attendance to competitions and events, or revision and assignments set as homework. This off the job training supports and strengthens the day to day work undertaken and is an essential part of the apprenticeship.