Production chefs work as part of a team in often challenging kitchen environments, working to strict time frames in settings such as schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens.
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.
For this role adherence to company and legislative health and hygiene procedures is a must.
The knowledge, skills and behaviours for this role will be developed over the duration of the apprenticeship.
Maths and English will be embedded within the apprenticeship.
This apprenticeship has a typical duration of 12 months training period, depending upon prior skills and knowledge, plus additional time to complete the end point assessment.
Learners will attend Doncaster College on a day release basis. A minimum of 6 hours per week will be spent on working towards the apprenticeship standard. Apprentices will be supported by 1:1 meetings in the workplace by their dedicated Programme Tutor. Additional learning resources and information will be made available online to ensure a fully blended learning experience.
All apprentices must undertake an independent end-point assessment which is an assessment of the knowledge, skills and behaviours that have been learnt throughout the apprenticeship. The purpose of the assessment is to make sure the apprentice meets the standard set by employers and are fully competent in the occupation.
Initial assessment will take place to establish starting points and then the required support will be provided throughout.