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home Catering and hospitality
Production chef

Production chef

Catering and hospitality

Level 2 - Technical Occupation

Working as part of a team in kitchen environments.

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Reference: OCC0589

Status: assignment_turned_inApproved occupation

Average (median) salary: £23,784 per year

SOC 2020 code: 5434 Chefs

SOC 2020 sub unit groups:

  • 5434/00 Chefs
  • 5435/00 Cooks

Technical Education Products

ST0589:

Production chef

(Level 2)

Approved for delivery
  • Career Starter Apprenticeship

Employers involved in creating the standard:

CPD CENTRE FOOD SERVICES WING, Glendola Leisure Group, Greene King PLC, Hilton, Institute of Hospitality (IOH), J D Wetherspoon, Lancaster London, Livetts Group, Marston's PLC, Merchant Navy Training Board, Mitchells & Butlers, Nando's, National Federation of Fish Fryers, Omni Facilities Management, PGL, Pizza Hut, RAF AMT, Royal Automobile Club, Royal Navy, TG19 Apprenticeship Centre, The Ritz London, The Wire Mill, Well Grounded

Summary

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.

Employers involved in creating the standard:

CPD CENTRE FOOD SERVICES WING, Glendola Leisure Group, Greene King PLC, Hilton, Institute of Hospitality (IOH), J D Wetherspoon, Lancaster London, Livetts Group, Marston's PLC, Merchant Navy Training Board, Mitchells & Butlers, Nando's, National Federation of Fish Fryers, Omni Facilities Management, PGL, Pizza Hut, RAF AMT, Royal Automobile Club, Royal Navy, TG19 Apprenticeship Centre, The Ritz London, The Wire Mill, Well Grounded

Keywords:

Catering
Chef
Food
Food Handler
Hospitality

Knowledge, skills and behaviours (KSBs)

K1: Techniques for the preparation, assembly, cooking, regeneration and presentation of food.
K2: The importance of organisational/brand specifications and consistency in food production.
K3: How to check fresh, frozen and ambient foods are fit for purpose.
K4: Procedures for the safe handling and use of tools and equipment.
K5: The importance of following correct setting up and closing down procedures.
K6: Specific standards and operating procedures for organisations.
K7: Key nutrient groups, their function and main food sources.
K8: The scope and methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals.
K9: Allergens and the legal requirements regarding them.
K10: Relevant industry specific regulations, legislation, and procedures regarding food safety, HACCP, health and safety appropriate to organisations.
K11: The importance of following legislation and the completion of legal documentation.
K12: How to communicate with colleagues, line managers and customers effectively.
K13: Principles of customer service and how individuals impact customer experience.
K14: How and why to support team members in own area and across organisations.
K15: The role of the individual in upholding organisations’ vision, values, objectives and reputation.
K16: The financial impact of portion and waste control
K17: How technology can support food production organisations.
K18: The importance of sustainability and working to protect the environment
K19: How personal development and performance contributes to the success of the individual, team and organisation.
K20: How to identify personal goals and development opportunities and the support and resources available to achieve these.
K21: Different learning styles.

S1: Check, prepare, assemble, cook, regenerate, hold and present food meeting the needs of the customers and maintaining organisational standards and procedures.
S2: Use kitchen tools and equipment correctly to produce consistently high quality dishes according to specifications.
S3: Take responsibility for the cleanliness, organisation and smooth running of the work area.
S4: Produce dishes to suit individuals’ specific dietary, religious and allergenic needs as required.
S5: Operate within all regulations, legislation and procedural requirements.
S6: Complete and maintain documentation to meet current legislative guidelines.
S7: Use effective methods of communication with all colleagues, managers and customers to promote a positive image of yourself and the organisation.
S8: Work in a fair and empathetic manner to support team members while offering a quality provision.
S9: Work to ensure customer expectations are met.
S10: Work collaboratively to uphold the vision, values and objectives of the organisation.
S11: Use technology appropriately.
S12: Maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos.
S13: Identify own learning style, personal development needs and opportunities and take action to meet those needs.
S14: Use feedback positively to improve performance.

B1: Lead by example working conscientiously and accurately at all times.
B2: Be diligent in safe and hygienic working practises.
B3: Take ownership of the impact of personal behaviours and communication by a consistent, professional approach.
B4: Advocate equality and respect working positively with colleagues, managers and customers.
B5: Actively promote self and the industry in a positive, professional manner.
B6: Challenge personal methods of working and actively implement improvements.

Occupational Progression

This occupational progression map shows technical occupations that have transferable knowledge and skills.

In this map, the focused occupation is highlighted in yellow. The arrows indicate where transferable knowledge and skills exist between two occupations. This map shows some of the strongest progression links between the focused occupation and other occupations.

It is anticipated that individuals would be required to undertake further learning or training to progress to and from occupations. To find out more about an occupation featured in the progression map, including the learning options available, click the occupation.

Progression decisions have been reached by comparing the knowledge and skills statements between occupational standards, combined with individualised learner movement data.

Technical Occupations

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Levels 4-5

Professional Occupations

Levels 6-7

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Level 2

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Level 3

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Level 3

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Level 4

Catering and hospitality