Apprenticeship training course

Production chef (level 2)

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Information about Production chef (level 2)

Working as part of a team in kitchen environments.

• Knowledge, skills and behaviours:
  View knowledge, skills and behaviours

  Knowledge

  • Methods of preparing and cooking pre-portioned fresh and frozen meat, fish, and poultry to business standards.
  • Methods of preparing and cooking fresh and frozen fruit and vegetables to business standards.
  • Methods of preparing salad vegetables to business standards.
  • Techniques for cooking dishes including poaching, simmering, steaming, boiling, braising, stewing, baking, grilling, and frying.
  • Methods for regeneration of dried and frozen ingredients and dishes.
  • Legislation and business standards for the storage of fresh, dried, tinned and frozen goods, following food safety procedures.
  • Stock use and rotation methods that minimise waste.
  • Principles of professional and effective communication with colleagues, managers, and stakeholders.
  • Techniques for conflict resolution and handling difficult behaviours.
  • Principles of teamwork within and across departments and the impact on service delivery.
  • Business specifications for the production, portioning and presenting of food.
  • Methods of planning own workload and prioritising tasks.
  • Professional standards including behaviour, appearance and timekeeping.
  • Techniques for maintaining good mental health and wellbeing, including asking for help with daily tasks.
  • Methods for using feedback to improve own performance.
  • Procedures and techniques for preparing an area for service and closing down following service.
  • Proactive and reactive problem solving techniques and own level of authority when responding to challenges associated with routine and non-routine issues.
  • Prep and par levels needed to meet daily demand.
  • Functions, use, and preventative maintenance of manual and electrical tools, equipment and technology.
  • Standard operating procedures for the safe and appropriate use of knives and boards.
  • Company standards and relevant legislation on the management and monitoring of food temperatures and allergens during preparation, cooking, holding and serving.
  • Hygiene management techniques to maintain a safe, clean working environment for example COSHH, clean as you go, personal hygiene, and uniform.
  • Methods to sustainably reduce the waste of resources, including portion control, yield, and plate waste.
  • Characteristics of texture modification according to the International Dysphagia Diet Standardisation Initiative (IDDSI) framework.
  • Adaptations needed to increase the calorific density of food for those following a fortified diet.
  • Health and safety legislation, regulations, guidelines, and procedures relevant to own roles.
  • Legislation and organisational policies relating to equity, diversity, and inclusion in the workplace.
  • Key performance indicators and own responsibility for contributing to them in terms of production, performance, and budget.
  • Techniques, safety, and efficiency considerations for the use of manual and electrical food-preparation and cooking tools, equipment and technology.

  Skills

  • Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
  • Prepare and cook fresh and frozen fruit and vegetables to business standards.
  • Prepare salad vegetables to business standards.
  • Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
  • Regenerate dried and frozen ingredients and dishes.
  • Undertake stock control, storage, and rotation.
  • Communicate professionally with colleagues, line managers, stakeholders, and customers.
  • Work as part of a team to support service delivery.
  • Follow specifications to produce, portion, and present food.
  • Manage own time to ensure allocated tasks are completed.
  • Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
  • Use feedback to improve own performance.
  • Prepare and close down an area for service.
  • Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
  • Maintain prep and par levels according to business need.
  • Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
  • Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
  • Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
  • Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
  • Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
  • Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
  • Follow equity, diversity, and inclusion legislation and organisational policies.
  • Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
  • Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.

  Behaviours

  • Prioritises hygiene and safety in working practise.
  • Takes responsibility when completing individual and team tasks to expected standards, helping resolve operational issues that arise.
  • Maintains a professional image and attitude that represents the values of the business.
  • Advocates equality and respect, working positively with colleagues, managers and customers.
• Apprenticeship category (sector): Catering and hospitality
• Qualification level: 2; Equal to GCSE
• Course duration: 12 months
• Maximum funding: £7,000 ; Maximum government funding for ; apprenticeship training and assessment costs.
• Job titles include:
  • Chef
  • Junior chef
  • Production chef

View more information about Production chef (level 2) from the Institute for Apprenticeships and Technical Education.