This apprenticeship will cover a broad range of knowledge, skills and behaviour topics including: ensuring the quality of the food items produced meet brand, understanding organisational and legislative requirements including the completion of food safety management documentation. Checking and correctly storing deliveries, checking and reporting on food items and stock levels, contributing to improving the culinary offer of the organisation. Interacting with a team (brigade) of chefs, the wider team including front of house staff, suppliers and customers. Maintaining high standards of personal, food and kitchen hygiene, and more.
Learners must be aged 16+, not currently undertaking another funded programme of learning, employed a minimum of 16 hours per week, currently a resident in England, a resident in the UK for the last 3 years (unless exempt) and must have the right to live and work in the UK.
Apprentices will be required to have Level 1 English and Maths, either Functional Skills or equivalent before completing their End Point Assessment (EPA).
Apprentices who successfully complete this apprenticeship may be eligible to progress onto the Chef de Partie Level 3, Hospitality Supervisor Level 3 or another suitable Level 3 apprenticeship.