Production Chef Apprenticeship - Colonel Frank Seely Academy

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Reporting to the Catering Manager, our Production chef apprentice will work as part of a team, with tried and tested recipes and menus, producing food in high volumes. We have 800 students and about 60 staff in the academy who may require lunch. We want our apprentice to gain highly methodical organisational skills, applying energy, accuracy, attention to detail whilst being mindful of the importance of sustainability and protecting the environment and also nutritional standards for young people.

We also provide hospitality services for a number of meetings and courses throughout the year giving the apprentice an opportunity to experience a varied range of services.


Our apprentice will learn how to:

  • 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



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