• Profile

Production Chef Level 2

Company Name:
Fresh To Desk
Apprenticeship Standard:
Hospitatlity & Catering - Production Chef Level 2
30 Sep 2022
Vacancy Type:
Working Hours:
Monday-Friday Week 1: 7am-1pm Week 2: 9am-3pm
Yearly Holiday including Bank Holidays:
Job Advert
Apprentice Production Chef
Fresh To Desk
Whiteley - due to location living locally or driving will be advantageous
£6.00 an hour, Monday-Friday on a rota Week 1: 7am-1pm Week 2: 9am-3pm, 30 hours a week
Fresh to Desk has been established for over 11 years, located in the Solent Business Park close to Whiteley Shopping Centre. We have close ties to the local community and often support and get involved in local charitable initiatives.

When it comes to food, we believe in imagination, creativity, quality and dedication. We source fresh quality ingredients so that we can achieve the best possible standards in the presentation and delivery of our food.

We proudly serve the local business community on the business park, as well as local residents, but we are also a destination for many who live outside of the Whiteley area.

We have organised systems and a positive ‘can do’ culture. We love initiative in people. We think people who have ideas, and can communicate them, are brilliant. We respect people who know about food and flavours.

Our standards are high and we recruit people who want to be involved in a company with organisation, clear goals and standards and a fun working environment.
The role
We serve breakfasts and lunches in store and online for local deliveries and collections. We also have a busy catering service for local offices.

Reporting to the Chef, your day-to-day tasks involve:
  • Referring to the daily prep sheet to determine workload and priorities for the day
  • Honing your knife skills to quickly slice and dice ingredients required for all aspects of the business
  • Preparing breakfasts and lunches in a fast food-to-order environment
  • Using your palette to taste the food you have prepared or helped to prepare and ensuring consistency, from sandwich fillings and chopped salads to dressings and vinaigrettes, home cooked meats, savouries and specials
  • Using new ingredients to create different flavours in our food
  • Baking and frying savoury items required for our catering service, gaining experience in presentation and creating the "wow!" factor
  • Recording refrigerator and freezer temperatures
  • Being fully aware of the main allergens and how to work with them to avoid/minimise cross-contamination
  • Storing and properly labelling items you have prepared
  • Checking fridges and freezers to ensure proper stock rotation
  • Ensuring that the equipment and kitchen is always kept clean
  • Interacting with customers to ensure good customer service
  • Cleaning down the kitchen efficiently and ensuring that it is set up and organised for the next day
  • Taking care when using kitchen equipment and machinery provided.
We are currently planning a brand-new menu and so the successful candidates will help bring these ideas to life.
  • Prompt
  • Demonstrates patience and the ability to remain calm in challenging situations
  • Initiative to work independently with minimum supervision and guidance
Personal qualities
  • Self-sufficient
  • Keen to learn
  • Friendly
  • Determined
  • Demonstrates interest and enthusiasm for work
  • A ‘can do’ attitude
  • A desire to achieve

GCSE 9-4/A*-C in English and maths or Functional Skills Level 2 in both, proof of certificates is required
  • If you have a minimum of a 4 in English and a 3 in maths you will be considered so please apply.
Due to the demands of the role, applications with less than the required grades will not be considered. Equally, applications received without stating GCSE maths and English/Functional Skills/equivalent results will not be considered.

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 15-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 Maths is essential, if required. Time spent training will come under the working hours per week. 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, coursework, project related work, employer training, mentoring, and coaching. 

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).
Future prospects
Fresh to Desk would like to see any apprentice who joins us, to stay with us, helping in turn to nurture a growing team.

For an apprentice who decides to move on, they would gain invaluable experience and knowledge of how a very busy kitchen is run; preparing and cooking food to order; being confident to create and see their ideas come to fruition; knowing how to work with suppliers; managing stock etc.
Things to keep in mind
  • Staff food and drink
  • Weekly salary
  • 28 days’ annual leave (including time off at Christmas and bank holidays)
  • Free parking
  • Pension
  • Social evenings
  • Paid breaks
  • Tips and annual bonus