Senior Production Chef

Key Information

Level 3
Typical Duration Minimum of 12 months
Delivery Model On-the-job training
Delivery Location Workplace
Start Date September

Programme Summary

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.

Job 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?

The 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.

Mandatory Qualifications

  • Senior Production Chef Standard
  • Functional Skills Level 2 in English (unless previously achieved)
  • Functional Skills Level 2 in maths (unless previously achieved)

End Point Assessment

The end point assessment will consist of:

  • A multiple choice test
  • A four hour practical observation in the workplace
  • A professional discussion

Entry Requirements

A minimum of Level 1 English and maths is required for this programme.

Relevant Level 2 hospitality qualification is also required.

Apprentices must be in suitable employment, have the opportunity to develop all required knowledge, skills and behaviours aligned to this apprenticeship standard.