Tiger Lounge in Accrington is Recruiting for an Apprentice Production Chef

The successful candidate will complete a Level 2 Production Chef Apprenticeship over the duration of 15 months.

Most of Your Apprenticeship is Spent Working

You’ll learn on the job by getting hands-on experience.

What You'll Do at Work:

• Trained in the kitchen to produce a variety of foods to meet the quality required by the Tiger Lounge ethos
• Using various kitchen equipment
• Working alongside chef
• Adhere to food hygiene and health and safety regulations

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training Details

Training Provider:

NORTH LANCS. TRAINING GROUP CIC

Training Course:

Production Chef (Level 2)

Understanding Apprenticeship Levels

What You'll Learn

• 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.