• Profile

Production Chef Level 2

Company Name:
The West Meon Pub
Apprenticeship Framework/Standard:
Hospitatlity & Catering - Production Chef Level 2
09 Sep 2021
Vacancy Type:
Working Hours:
Friday – 5-10pm, Saturday – 11am-10pm, Sunday – 12-4pm, Monday and Tuesday – 11am-5pm
Job Advert
Production Chef apprentice
The West Meon Pub
West Meon
£4.30-8.91 pay is subject to age, 37.5 hours a week
See 'things to keep in mind' for shift times
The West Meon Pub is a county pub found on the West Meon Crossroads. We are a small and dedicated team looking to expand our kitchen staff. We are looking for a confident person to assist our Head Chef while training for their Level 2 Production Chef qualification.
After initial training you will be working solo in the kitchen on Monday and Tuesday.

Duties will include:
  • Food preparation
  • Washing up
  • Organising orders from suppliers
  • Keeping stations clean and sanitised
  • Running services
  • Running the kitchen solo when the Head Chef is unavailable
  • Manage and prioritise own workload
  • Excellent organisational & time management skills
  • Can be flexible and adaptable when responding to ad-hoc requests
Personal qualities
  • Friendly
  • Confident
  • Self-sufficient
  • Determined
  • Prompt
  • Team player
  • 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

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
  • Shift rota, minimum hours are: Friday – 5-10pm, Saturday – 11am-10pm, Sunday – 12-4pm, Monday and Tuesday – 11am-5pm
Future prospects
Upon successful completion of the Apprenticeship and subject to progress as an employee The West Meon Pub would like to offer you a full time job.