For anyone wishing to earn and learn in eventually becoming a chef . Working at a busy golf club with great daytime hours and plenty of time to practice and learn from our head chef.

The objective of the qualification is to support the learner’s role in the workplace, providing the opportunity to learn and evidence knowledge and skills as part of an apprenticeship.

This qualification has been developed to support learners completing the Production Chef Apprenticeship Standard and covers the knowledge, skills and behaviours of the standard.

Kitchen operations

• Using differnt techniques for preparation, assembly, cooking, regeneration and presentation of food
• Organisational/brand specifications and consistency in food production
• Check fresh, frozen and ambient foods are fit for purpose
• Procedures for the safe handling and use of tools and equipment
• Follow correct setting up and closing down procedures
• Working to specific standards and operating procedures for organisations

Nutrition

• Key nutrient groups, their function and main food sources
• The scope and methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals

Legal and governance           

• Allergens and the legal requirements regarding them
• Relevant industry specific regulations, legislation, and procedures regarding food safety, HACCP, health and safety appropriate to organisations
• The importance of following legislation and the completion of legal documentation

People

• How to communicate with colleagues, line managers and customers effectively
• Principles of customer service and how individuals impact customer experience
• How and why to support team members in own area and across organisations

Business / Commercial         

• The role of the individual in upholding organisations’ vision, values, objectives and reputation
• The financial impact of portion and waste control
• How technology can support food production organisations
• The importance of sustainability and working to protect the environment

Personal Development and performance

• How personal development and performance contributes to the success of the individual, team and organisation
• How to identify personal goals and development opportunities and the support and resources available to achieve these
• Different learning styles

Skills (Show it)

Kitchen operations

• Check, prepare, assemble, cook, regenerate, hold and present food meeting the needs of the customers and maintaining organisational standards and procedures
• Use kitchen tools and equipment correctly to produce consistently high quality dishes according to specifications
• Take responsibility for the cleanliness, organisation and smooth running of the work area

Nutrition

• Produce dishes to suit individuals’ specific dietary, religious and allergenic needs as required

Legal and governance

• Operate within all regulations, legislation and procedural requirements.
• Complete and maintain documentation to meet current legislative guidelines

People

• Use effective methods of communication with all colleagues, managers and customers to promote a positive image of yourself and the organisation
• Work in a fair and empathetic manner to support team members while offering a quality provision
• Work to ensure customer expectations are met

Business / Commercial         

• Work collaboratively to uphold the vision, values and objectives of the organisation
• Use technology appropriately
• Maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos

Personal Development and performance

• Identify own learning style, personal development needs and opportunities and take action to meet those needs
• Use feedback positively to improve performance