About the Role

We are looking for someone who wants a career as a chef/cook and wants to learn working alongside our trained chefs in a care home environment. You will learn to provide nutritionally balanced foods, different textures, different diets as well as how to operate a clean kitchen and work to the highest standards according to EHO.

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What You'll Do at Work

• Understand how a kitchen works including use of equipment
• Understand what is required in compliance to ensure the kitchen is managed in a clean way to prevent and control infection
• Have an understanding of Environmental Health
• Prepare, cook and present foods, all diets, consistencies and nutritional balanced
• Practice communication skills and record what has been provided
• Work as part of a team

Where You'll Work

Lime Tree House
Lewes Road, Ringmer
Lewes
BN8 5ES

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

Training Provider

REWARDS TRAINING RECRUITMENT CONSULTANCY LIMITED

Training Course

Production chef (level 2)
Understanding apprenticeship levels (opens in new tab)

What You'll Learn

Course Contents

• 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.