Summary
Production chefs 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.
Annual wage
£9,984 a year
Training course
Production chef (level 2)
Hours
Monday- Saturday 5pm-10pm with Wednesdays as College Days
30 hours a week
Possible start date
Monday 24 February
Duration
1 year
Positions available
1
Work
As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.
What you’ll do at work
· 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
· Adapt 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
Where you’ll work
43 MAIDEN STREET
WEYMOUTH
DT4 8AZ
Training
An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.
College or training organisation
WEYMOUTH COLLEGE
Your training course
Production chef (level 2)
Equal to GCSE
Course contents
* 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.
* Produce dishes to suit individuals’ specific dietary, religious and allergenic needs as required.
* Operate within all regulations, legislation and procedural requirements.
* Complete and maintain documentation to meet current legislative guidelines.
* 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.
* 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.
* Identify own learning style, personal development needs and opportunities and take action to meet those needs.
* Use feedback positively to improve performance.
Your training plan
The apprentice will be working towards attaining a Level 2 Commis Chef Apprenticeship, including Functional Skills if required, with one day a week training at Weymouth College (term-time only)
Requirements
Desirable qualifications
GCSE in:
* English (grade 4)
* Maths (grade 4)
Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.
Skills
* Communication skills
* Attention to detail
* Organisation skills
* Customer care skills
* Presentation skills
* Team working
Other requirements
You MUST be prepared to commit to your work and training for the duration of the apprenticeship. You will be required to attend an interview and assessment at Weymouth College prior to your application being passed on. If a suitable candidate is found prior to the advertised closing date, it may close earlier so please apply early to avoid disappointment.