Introduction

Production chef’s 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, often producing food in high volumes. They apply highly methodical organisational skills, energy, accuracy, and attention to detail and are mindful of the importance of sustainability and protecting the environment.

Entry requirements

There are no other formal qualifications required to start this apprenticeship but you will be assessed to ensure you have the ability to complete the English and Maths qualification to at least level 1.

Functional skills

Apprentices will be required to have or achieve level 1 English and maths and taken the exams for level 2 prior to completion of their Apprenticeship. If Level 2 has already been achieved then development of further English and maths skills will continue for the whole of the apprenticeship.

End point assessment

To achieve this apprenticeship standard, the employer, training provider and apprentice will agree when the apprentice is ready and competent to undertake the independent end assessment, which will test their skills knowledge and behaviours required for this role.

Funding

Levy paying employers may fund apprentices on this programme from their Apprenticeship Account and non-levy paying SMEs through the co-funded option. There may be a small fee for some SME’s.

Progression

Progression onto Chef de Partie or Senior Production Chef.

Duration

12 months