Production Chef Apprentice

The Cricketers Worthing is looking for an enthusiastic and motivated Production Chef Apprentice to join a busy kitchen team. This is an excellent opportunity for someone passionate about food and cooking who wants to gain hands-on experience in a professional kitchen while working towards their Production Chef Level 2 qualification.

What you will gain:

Working alongside experienced chefs, you will learn food preparation techniques, kitchen operations, stock management, food safety, and menu production while developing the skills needed for a successful career in hospitality. Production Chef Level 2 Apprenticeship qualification.

Key Responsibilities:

• Preparing fresh ingredients for menu items and daily food service
• Supporting the preparation and cooking of dishes to company standards
• Following recipes and production plans to ensure consistency and quality
• Learning and practising professional knife skills and food preparation techniques
• Maintaining high standards of food hygiene, health and safety, and cleanliness
• Assisting with stock rotation, deliveries, and ingredient storage
• Monitoring portion control to minimise waste and maximise efficiency
• Supporting the kitchen team during busy service periods
• Ensuring all dishes are presented to company standards
• Contributing ideas for menu development and seasonal specials where appropriate

Who you will be:

• Someone who is looking for a career in a professional kitchen and is prepared to work hard to achieve it.
• Someone who has a passion for food and hospitality who is keen to learn and develop new skills
• Someone who will be flexible enough to work shifts and weekends in line with the nature of the business
• Someone who is a team player, able to stand for long periods of time in the kitchen and be a team player in a fast-paced kitchen environment.
• Someone committed to maintaining high standards of cleanliness and food safety.
• Someone with a positive attitude, who is willing to learn and takes feedback well.

Training

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

Training provider CHICHESTER COLLEGE GROUP

Training course Production chef (level 2)

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.