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 to contact caterers and high street casual dining or pub kitchens.
They report to the kitchen manager, Senior Production chef, or head chef/cook. Production chefs are likely to work with 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 covers the following core units
1 Kitchen operations
2 Nutrition
3 Legal and governance
4 People
5 Business and commercial
6 Personal development and performance
The duration of this apprenticeship 12-18 months and will include an end point assessment. This compromises of a multiple-choice test, practical observation, and a professional discussion.