• Profile

Production Chef Level 2

Company Name:
Bedales
Location:
Petersfield
Apprenticeship Framework/Standard:
Hospitatlity & Catering - Production Chef Level 2
09 Sep 2021
Vacancy Type:
Apprenticeship
Working Hours:
6:30am-7:45pm Monday-Sunday on a rota
Job Advert
Apprentice Chef
Bedales
Steep, Petersfield
£4.62-£8.91 an hour, shifts range from 6:30am-7:45pm Monday-Sunday on a rota, 40-45 hours a week
This role is subject to a successful DBS check
 
Bedales comprises three co-educational boarding and day schools located in 120 acres of South Downs National Park in Hampshire.
 
A committed and passionate Apprentice Chef is sought to join our busy kitchen producing high quality meals for breakfast, lunch and supper, as well as for functions, to both students and staff during term time with some limited non term time working. 

Our chefs are friendly & approachable with a “can-do” attitude, motivated by a passion for quality and great service delivery. As a flexible team player, with excellent communication skills, your working style will support and enhance this ethos.
No previous experience necessary. We are looking for an individual who loves to cook and is excited and inspired about building a career in catering.

High personal hygiene standards and a smart and tidy appearance is imperative to this role.

Duties
  • Preparing, cooking and serving hot and cold meals as per the approved menu provided by the Head Chef, including special dietary requirement and allergen requirements, whilst under supervision
  • Provision of meals of excellent standards whilst working within the constraints of the catering budget and to a minimum wastage policy
  • Ensuring all food is stored, handled and packed at the correct temperature and labelled accordingly, under instruction from your mentor
  • Working to high standards of hygiene and basic food hygiene
  • Preparing and cooking a provision of meals of excellent standards whilst working within the constraints of the catering budget and to a minimum wastage policy
  • Consistently demonstrates the Support Staff Professional Attributes & Competencies associated with the post
  • Ensure all equipment is cleaned and maintained as per manufacturer’s instructions and when trained to do so
  • Ensure all crockery, work stations and kitchen appliances are cleaned after each period, when trained to do so
  • Encourage and promote excellent customer service levels
  • Ensure all groceries including fresh and frozen produce are rotated efficiently and used within recommended usage dates and shelf life
  • Ensure ingredient lists for your assessments are given to your mentor in a timely fashion
  • Monitor stock levels for the dishes you are preparing to ensure they are kept at agreed levels
  • Support your mentors with the planning and production of food for various school functions and events
Skills
  • Manage & prioritise own workload
  • Excellent organisational & time management skills
  • Can be flexible and adaptable when responding to ad-hoc requests
Personal qualities
  • Demonstrates patience and the ability to remain calm in challenging situations
  • Demonstrates interest and enthusiasm for work
  • A ‘can do’ attitude
  • A desire to achieve and initiative to work independently with minimum supervision and guidance
Qualifications

GCSE 9-2/A*-E in English and maths or Functional Skills Level 2 in both
 
If you wish to progress to Level 3 Chef de Partie you will need to already have GCSE 9-4/A*-C in English and maths or Functional Skills Level 2 in both OR do maths and English to GCSE 4/Functional Skills Level 2 during the Level 2 Production Chef apprenticeship.
 
What does the programme include?

This apprenticeship has been designed to develop the apprentice into the role of Production Chef.  

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
Typically during this 13-month programme, the apprentice will develop skills in team work, communication and business costings. Students will learn and master recognising and understanding sources and quality points of common food groups and commodities, recognise how technology supports the development and production of dishes and menu items in the kitchen and understand how personal and team performance impact on the successful production of dishes and menu items. 
 
What attendance is required?

Monthly attendance at college during term-time, in class for one full day and attendance to English and Maths is essential if required. Additional attendance at college may be required for workshops and revision sessions. Attendance will be continuously monitored for college and employment. 

Regular meetings with your trainer and employer, to discuss progress and ensure timely completion of all elements of the apprenticeship. These meetings may take place in college or in the workplace. 

The apprentice will take responsibility for studying for the exams and gathering evidence and completing the portfolio of work, whilst in the workplace. The employer is responsible for managing the apprentice, supporting and mentoring throughout the apprenticeship, and liaising with the tutor on a regular basis. The training provider will supervise and support progress in developing the portfolio, and support the apprentice in preparation for the synoptic case study exam.  

It is a Government requirement for you to spend 20% of your apprenticeship working towards your “Off the Job Learning” – off the job learning can consist of college attendance, homework/coursework, project related work, employer training, mentoring, and coaching – plus a number of other tasks (more information can be shared). 

Learning and assessment

Apprentices will be taught by a fully qualified, experienced trainer in the classroom/kitchen, using a range of resources, including text books, demonstrations, practical tasks, and eLearning. Apprentices will have access to the college’s own Virtual Learning Environment, OneFile, and will be expected to complete off the job study for at least six hours per week. Apprentices are assessed by an external examiner at the end of their programme to achieve the Level 2 Production Chef Apprenticeship.

Apprentices build a portfolio of work and workplace trainer will be in regular contact to provide support, and to arrange on-site visits to observe the apprentices’ ability and skills in their daily role. It is important for the apprentice to take ownership of their own learning by seeking out opportunities to gain new skills on the job with the employer. The apprentice’s final grade will be determined by collective performance in the assessments in the endpoint assessment. 
  1. On-Demand Test
  2. Practical Observation
  3. Professional Discussion (Apprentice to demonstrate that they can apply the broad range of knowledge, skills, and behaviours in the Standard).
Portsmouth College and Highbury College have merged to become the City of Portsmouth College. This apprenticeship will be registered under the Highbury College apprenticeship banner, with teaching and learning support from Portsmouth College.
 
Things to keep in mind
  • Wage is minimum wage for your age, which is higher then apprentice minimum wage
  • 22 days plus 8 bank holidays - cannot be taken during term time
  • Free on site parking
  • Free school lunches
Future prospects
 
Upon successful completion of the Apprenticeship and subject to progress as an employee Bedales would like to offer you a full time job.