A real shift
Work through a prep list, label and date everything, rotate stock and keep the walk-in organised. Finishes before or during the early part of service.
Skills that matter
- Knife skills
- Following recipes and specs
- Labelling and stock rotation
- Speed and consistency
- Food safety
Qualifications
- Level 2 Food Safety and Hygiene for Catering
- Level 2 Commis Chef apprenticeship
- Level 1 or 2 Diploma in Professional Cookery
Where it leads
- Prep chef
- Commis chef
- Chef de partie
- Central production kitchen roles
What we'd ask on the show
- Prep is the real cooking
- Inside a central production kitchen
- Daytime hours in a night-time trade