Apprenticeship Standard - Level 3 Senior Production Chef

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Course Description

Job roles include: Head chef, Second Chef, Kitchen Manager / Supervisor and Cook.

Senior production chefs may lead a brigade team or may support the head chef in larger establishments. They report activities to the Head chef or appropriate line manager. They supervise production chef teams in a variety of kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens.

Senior production chefs have accountability for the day-to-day running of the kitchen service, producing, monitoring and maintaining consistent food standards, legislative requirements and quality across all areas and during all stages of production and supply

Qualifications

Level 3 Senior Production Chef Apprenticeship

Entry Requirements

Individual employers will identify any relevant entry requirements in terms of previous qualifications.

Initial assessment and diagnostic testing on English and maths will take place prior to commencement of the apprenticeship (Unless already achieved A-C, 4-9 GCSE or equivalent English & maths).

Apprentices without Level 2 English and Maths will need to achieve this prior to taking the end-point assessment.

Details

THE SENIOR PRODUCTION CHEF APPRENTICESHIP PROVIDES THE OPPORTUNITY TO LEARN AND DEVELOP A RANGE OF KNOWLEDGE, SKILLS AND BEHAVIOURS INCLUDING:

Know the organisation or brand specifications and how to use them to produce standardised menu items and dishes.

The importance of combining nutrient groups to produce balanced menu items and dishes.

How to operate efficiently to deliver profit margins, reduce wastage and support the overall financial performance of the business.

Maintain harmony across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome.

Supervise the production of centrally developed menu items and dishes according to organisational specifications.

Identify development needs for self and team and actively encourage and support individuals to enhance their skills and knowledge.

Strive to achieve the required outcome and support positive, open communications that help team members achieve the best result for customers and the business

Take pride in their role through a consistently positive and professional approach

Show passionate enthusiasm to provide high quality food products