Production Chef

Study level

• Food Preparation & Cooking Methods – Know how to prepare and cook meat, fish, poultry, fruit, vegetables, and salads using various techniques (poaching, steaming, grilling, frying, etc.)
• Regeneration & Portioning – Understand methods for regenerating dried/frozen foods and portioning dishes to business standards
• Food Safety & Storage – Follow legislation and standards for storing fresh, dried, tinned, and frozen goods, including allergen and temperature control
• Stock Management & Waste Reduction – Apply stock rotation (FIFO), prep levels, and sustainable practices to minimise waste
• Workplace Hygiene & Safety – Maintain hygiene through COSHH, clean-as-you-go, personal hygiene, and uniform standards; comply with health and safety regulations
• Equipment & Tools – Use knives, boards, manual/electrical tools safely; understand maintenance and SOPs for equipment and technology
• Teamwork & Communication – Communicate professionally with colleagues and managers; apply conflict resolution and teamwork principles
• Professional Standards & Well-being – Maintain behaviour, appearance, timekeeping, and mental health strategies; seek help when needed
• Performance & Problem Solving – Plan workload, prioritise tasks, use feedback for improvement, and apply proactive/reactive problem-solving within authority limits
• Special Dietary Needs & Compliance – Adapt dishes for IDDSI texture modification, fortified diets, and comply with equity, diversity, inclusion policies and KPIs

This Level 2 apprenticeship has an approximate duration of 12 months and delivery is wholly work based , with no collage attendance.