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, and attention to detail and are mindful of the importance of sustainability and protecting the environment. Production chefs: maintain excellent standards of personal, food and kitchen hygiene ensure compliance to procedures, menu specifications and recipes produce food meeting portion controls, and budgetary constraints adapting and produce dishes to meet special dietary, religious and allergenic requirements follow, complete and maintain production schedules, legislative and quality standard documentation use specialist kitchen equipment communicate internally and externally with customers and colleagues commit to personal development activities.
This qualification is gained in the workplace through on-the-job training, by proving competence to industry standards. Kitchen operations Nutrition Legal governance Personal development Buisness and financial responsibilities in a kitchen Waste management.
Upon completion of the Apprenitceship you may progress to the Level 3 Senior Chef Production Cooking qualification which is designed for kitchen managers.
|Course Title||Food Production Level 2 Apprenticeship|
There are no entry requirments for this Apprenticeship. You will need to
We work in the Quantock Restaurant which offers a range of services from breakfast buffets to gourmet evenings. This means we’re able to practice our skills in a professional kitchen and front of house environment, and prepare ourselves for the industry.
Add to Shortlist