Production Chef Apprenticeship

Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production chef or appropriate line manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.

Joint applications for apprenticeships and full-time courses starting in September 2022 are open.

If you are aged between 15 and 18 and interested in an Apprenticeship but do not yet have a contract of employment from an employer, we strongly advise you to apply for a full-time programme as well so you have a back-up.

We process both your full-time application and apprenticeship application until you inform us that you have secured an employer and have an Apprenticeship contract in place, at which point your apprenticeship application will take priority.

Overview of the role

Production chefs;

  • maintain excellent standards of personal, food and kitchen hygiene
  • ensure compliance to procedures, menu specifications and recipes.
  • produce food meeting portion controls, and budgetary constraints
  • adapting and produce dishes to meet special dietary, religious and allergenic requirements
  • follow, complete and maintain production schedules, legislative and quality standard documentation
  • use specialist kitchen equipment
  • communicate internally and externally with customers and colleagues
  • commit to personal development activities
Knowledge, skills and behaviours
Knowledge and Understanding (Know it)Skills (Show it)
Kitchen operations
  • Techniques for the preparation, assembly, cooking, regeneration and presentation of food.
  • The importance of organisational/brand specifications and consistency in food production.
  • How to check fresh, frozen and ambient foods are fit for purpose.
  • Procedures for the safe handling and use of tools and equipment.
  • The importance of following correct setting up and closing down procedures.
  • Specific standards and operating procedures for organisations.
  • 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
  • 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.
  • Produce dishes to suit individuals’ specific dietary, religious and allergenic  needs as required.
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.
  • Operate within all regulations, legislation and procedural requirements.
  • Complete and maintain documentation to meet current legislative guidelines.
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.
  • 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
  • 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.
  • 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 
  • 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.
  • Identify own learning style, personal development needs and opportunities and take action to meet those needs.
  • Use feedback positively to improve performance.

Behaviours (live it)

  • Lead by example working conscientiously and accurately at all times.
  • Be diligent in safe and hygienic working practises.
  • Take ownership of the impact of personal behaviours and communication by a consistent, professional approach.
  • Advocate equality and respect working positively with colleagues, managers and customers.
  • Actively promote self and the industry in a positive, professional manner.
  • Challenge personal methods of working and actively implement improvements.
Information for Applicants

What are the entry requirements?

Entry requirements to be set by employers.

Apprentices without level 1 English and maths will need to achieve level 1 and take the test for level 2 English and maths prior to taking the end-point assessment. For those with an education, health and care plan or a legacy statement the apprenticeships English and maths minimum requirement is Entry Level 3 and British Sign Language qualifications are an alternative to English qualifications for whom this is their primary language.

How often do I have to attend college?

Enrichment and college days will be a mandatory part of the course when required and will be determined post-application.

How will I be assessed?

The apprentice will be assessed against the apprenticeship standard using three complementary assessment methods. The three assessment methods, on-demand test, practical observation and professional discussion, can be taken on the same day or separate days. Assessment methods may take place in any order.

What can I do next?

Successful candidates may progress into full-time employment or apply for the Chef De Partie Apprenticeship to progress your skills and knowledge to level 3.

Information for Employers

How is my business going to benefit from an Apprentice?

How can I fit this apprentice into my business?

The apprenticeship scheme is a great way to employ and build your team to gain dedication, skills and knowledge to your company’s own standards.

Working with chefs at this fundamental level can allow for the retention of professionalism within your team ensuring that all standards are maintained throughout the kitchen.

What will this cost my business?

The introduction of the Apprenticeship Levy in April 2017 has changed the way that government funds apprenticeships in England. All businesses operating within the UK with a wage bill of over £3million are required to contribute to the Apprenticeship Levy.

  • If the levy applies to your business you will be required to pay 0.5% of your entire wage bill into the levy. This will be offset against a levy allowance worth £15,000 for each tax year.
  • You will only be able to use your levy payment for government backed apprenticeships.
  • Levy payments will expire after 18 months.

Speak to an advisor at CI Business Solutions on 01206 712727 to make your levy payments work for you.

Non-levy paying employers will need to contribute 5% of the maximum funding band as published by the Skills Funding Agency for the delivery of training and assessment for their apprenticeship.

Levy paying employers will pay the full cost of the agreed funding band using their Digital Apprenticeship account.

Employers with less than 50 employees who are recruiting an apprentice aged 16-18 years old will not be required to pay the contribution fee.

Any associated cost to the individual will be made clear at the interview.

Speak to an Advisor at CI Business Solutions on 01206 712727 to make your levy payments work for you.

Does the apprentice have to attend college?

Enrichment and college days will be a mandatory part of the course when required and will be determined post-application.

How is the apprentice assessed?

The apprentice will be assessed against the apprenticeship standard using three complementary assessment methods. The three assessment methods, on-demand test, practical observation and professional discussion, can be taken on the same day or separate days. Assessment methods may take place in any order.

What about support in the workplace?

Apprentices will be mentored by your senior chefs within the kitchen brigade, supporting them in the development of skills and knowledge in the preparation and cookery of meat fish, vegetables and poultry within a five day, normal working week.

Supported in the development of working in a safe, hygienic working environment

Apprentices will be assisted by your head chef in the completion of your set targets every month that will be assessed by the assessor, upon their planned online or face to face visit

  • Online knowledge with access to videos to support all preparation and advanced cooking methods
  • Monthly face to face visits
  • Assessors with over 18 years of cooking experience
  • Hands on training supplied by assessors/ trainers
  • 12 month courses
  • Enrichment days and college days to enhance skills
  • Digital portfolios
  • Interview techniques
  • Functional skills teachers based within the college

Why should I choose Colchester Institute to support my recruitment and retention?

Colchester Institute is the largest college provider of apprenticeships in Greater Essex. We are experts at connecting the right people, to the right training, to the right business – and when it comes to Apprenticeships, our Apprenticeship Advisors can support your business every step of the way.

As part of our service we can support your business with:

  • Advertising the Apprenticeship vacancy
  • Manage the applications received in line with your individual requirements
  • Match prospective candidates already known to us
  • Conduct initial pre-screening for candidates
  • Carry out visits to your premises alongside regular reviews to support you, your staff and your apprentice
  • Advice on any grants or funding where available

Our team will provide:

  • A fee free recruitment service.
  • Personal 1:1 Apprenticeship Levy advice and guidance.
  • A dedicated Account Manager.
  • Industry experienced, professional, technical trainers.
  • Bespoke programmes available upon request.
  • An Essex priority skills focus.
  • Free employer events.
How To Apply

To apply for an apprenticeship please read through the information below and then select the correct application button from the menu located further down the page.

If you are aged between 15 and 18 years old then please click the button ’15 – 18 Years – Apply Online’ and you will be taken to the next stage of the application process.

If you are aged 19 years or older please click the button ‘19+ Years – How to Apply‘, where you will be taken to the application options and information relevant to you.

Production Chef Apprenticeship
Course Outline: Production chefs work as part of a team in time-bound and often challenging kitchen environments

Starting employment as an apprentice can occur throughout the year however the start-date for attending college for training, where required, might vary depending on the type of apprenticeship and will be communicated post-employment and sign-up.

LevelLevel 2
LocationColchester
DurationA minimum of 12 months
CampusColchester Campus
Apprenticeship Funding Band (Levy paying employers)£5,000
Employer Contribution Fee (Non-levy paying employers)£250

What will this cost my Business?

Non-levy paying employers will need to contribute 5% of the maximum funding band as published by the Skills Funding Agency for the delivery of training and assessment for their apprenticeship. Levy paying employers will pay the full cost of the agreed funding band using their Digital Apprenticeship account.

Apprenticeship Funding Bands

Apprenticeship Funding Bands
Employers with less than 50 employees who are recruiting an apprentice aged 16-18 years old will not be required to pay the contribution fee. Any associated cost to the individual will be made clear at the interview.

Disclaimer

All fees, prices and funding information shown on this page are for courses starting in the 2021-22 academic year unless stated otherwise, and are correct at the time of entering/printing information, however these may be subject to change due to factors outside of our control. The College cannot accept legal or financial liability as a result of any such changes.

Courses fees are generally not confirmed for September until June / July due to the above factors.

The course information describes programmes offered by Colchester Institute. The College takes all reasonable steps to provide courses as described, but cannot guarantee provision. The information is for guidance and does not form any part of a contract.

The College reserves the right to update and amend information as and when necessary. Colchester Institute will do its best to provide the courses shown, but may have to modify or withdraw a course depending on customer demand and other factors.