Working as part of a team in time-bound and often challenging kitchen environments.
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.
This apprenticeship has a typical duration of 12 months.
Learners will attend Doncaster College on day release for taught sessions, excluding half terms and holidays. In total, learners have to spend 20% of their time on programme completing Off-The-Job training, this includes their block release. 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.