Senior Production Chef
of 12 months|
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.
roles include Head Chef, Second Chef, Kitchen Manager/Supervisor, and Cook.
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.
What will you learn?
- The organisation or brand specifications
and how to use them to produce standardised menu items and dishes
- Stock levels, quality points and safe
storage conditions for food items
- The importance of monitoring the correct
use and maintenance of food production equipment and the procedure for dealing
with misuse and malfunctions
- The importance of keeping up-to-date with
product range, brand development, promotions and current trends
- The importance of combining nutrient groups
to produce balanced menu items and dishes
- The importance of checking that the food
production team is meeting the specific needs of individuals
- The importance of monitoring the team’s
understanding and compliance with all relevant industry specific regulations,
legislation and procedures
- The role of the supervisor in ensuring due
diligence requirements are met
- The business vision, objectives and brand
standards, and the importance of the team in upholding these
- How to operate efficiently to deliver
profit margins, reduce wastage and support the overall financial performance
of the business
- Understand how technology can improve
efficiency and productivity within food production organisations
- How to identify, plan for and minimise
risks to the food production, service and operation
- The customer profile of the business, its
main competitors and the business growth strategy
How is it delivered and assessed?
on-programme learning is delivered via knowledge and skills sessions with
the Trainer Assessor in the workplace or at the college. Candidates will also
produce a portfolio of evidence by assignments and work books to demonstrate the
development of knowledge, skills and behaviours which will include
evidence from the workplace.
- Senior Production Chef Standard
- Functional Skills Level 2 in English
(unless previously achieved)
- Functional Skills Level 2 in maths
(unless previously achieved)
point assessment will consist of:
- A multiple choice test
- A four hour practical observation in the
- A professional
minimum of Level 1 English and maths is required for this programme.
Level 2 hospitality qualification is also required.
must be in suitable employment, have the opportunity to develop all required
knowledge, skills and behaviours aligned to this apprenticeship