Level 2 Production Chef Apprentice

Join our team as a Level 2 Production Chef Apprentice

Gain hands-on experience in a professional kitchen while earning a nationally recognised qualification. You will learn food preparation, cooking techniques, food safety, stock management, and teamwork, supported by experienced chefs throughout your apprenticeship.

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

What you'll do at work

• Produce dishes using fresh and pre-prepared ingredients.
• Ensure food stock is stored correctly and used in rotation.
• Work effectively in a team, communicating internally and externally with customers and colleagues.
• Follow standard operating procedures to produce and serve food to business standards.
• Take personal responsibility for own development, observing professional standards.
• Ensure preparation, service, and close down is undertaken as instructed and to meet daily demand.
• Use equipment and technology safely and effectively, including preventative maintenance.
• Adhere to food safety regulations and legislation, and undertake due diligence.
• Follow sustainability best practice in relation to the use of resources including energy, water, and reduction and disposal of waste.
• Adapt and produce dishes to meet special dietary, religious, and allergenic requirements.
• Comply with health and safety legislation, policies, and procedures, including fire regulations.
• Observe equity, diversity, inclusion, and wellbeing guidelines and contribute to a supportive, inclusive, and motivational working environment.

Where you'll work

Statom House
47 49 Durham Street
Vauxhall
SE11 5JA

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

Training provider

BUSY BEES EDUCATION & TRAINING 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 the 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.
• 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 the 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.