Leading the way: Long awaited Production Chef Apprenticeship is launched
Posted by HJUK
HIT Training is delighted to announce that there is finally an apprenticeship for every type of chef, from fine dining through to contract catering and casual dining. The new Production Chef Apprenticeship has been added to the current suite of chef apprenticeships to respond to high demand from businesses eager to upskill chefs working in a more standardised kitchen environment.
Since the introduction of the new Apprenticeship Standards two years ago, this entry-level qualification – especially relevant for those candidates looking to take their first step in the hospitality industry – hasn’t been available. Identifying a gap in the training market, HIT Training has led the charge to get a specialised qualification introduced to meet this genuine need from industry.
The Level 2 Production Chef Apprenticeship has been developed for chefs who are often required to prepare uniform recipes in high volumes and employed in a range of environments from schools, care homes and hospitals to casual dining establishments and pubs. The training has been designed to help them better understand brand standards and strengthen their methodical organisational skills and attention to detail.
Furthermore, to enhance the knowledge input, HIT has introduced a production chef workshop through its Chef Academy – winner of the Foodservice Cateys 2018 Supplier Excellence award. The workshop offers an opportunity for apprentices to put their skills into practice, helping them to comply with procedures, menu specifications, portion control and, budget constraints, not to mention improving efficiency and reducing wastage. As well as putting forward individual chefs to take part, operators can also enrol employees on a closed workshop tailored specifically to the needs of their individual business; ideal for employers looking to enhance training across their chain of outlets and in line with their company’s own procedures, ethos and exact offer.
Principal of HIT Chef Academy, Paul Mannering, said: “It’s no secret that chefs do not always have the time to scratch-cook or be flexible when it comes to ingredients and style, especially when catering for large numbers of people or in public sector settings.
“The new Production Chef Apprenticeship feels like the missing piece of the jigsaw for hospitality businesses producing a precise food offer that has to meet specific branding or criteria. In response to a high demand from our customers and the hospitality sector, it acknowledges the specialist needs of businesses in this environment and offers training to help chefs broaden their skills and work as effectively as possible. We’ve listened to the industry and incorporated their requirements and feedback into the programme to ensure the course can help chefs and businesses flourish.”