Learning criteria is set out in the knowledge, skills and behaviours (KSB’s) of the standard, these are learned throughout the apprenticeship both in the workplace, in the college training kitchens and within the college training bistro.

Production chefs work as part of a team in time-bound and often challenging kitchen environments such as schools, hospitals, armed forces, care homes, high street casual dining or pub kitchens. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.

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