Senior Chef Production Cooking Apprenticeship
Senior production chefs strive to produce customers’ meals consistently to perfection according to predetermined specifications. They have the ability to work independently and lead a team in often hot and highly challenging kitchen environments. Production Chefs are likely to work in organisations where brands, recipes and menus have been created by a central development team. Production chefs and their teams work quickly and efficiently, producing food often in high volumes, which is repeated day after day, requiring energy, highly methodical organisational skills and attention to detail.
Apprentices must meet all of the core requirements of the standards, examples of which are shown below. The full standards can be downloaded via the government's website at:
- Understand the principles of food preparation and cooking, knife selection and handling, taste, diet and nutrition, and how to bring these together in a challenging and time bound environment
- Know the food safety practices and procedures to ensure the safe preparation and cooking of food
- Know how to communicate knowledge and experience to the team and support individuals’ development
- Understand how to work with people from a wide range of backgrounds and cultures and recognise how local demographics may impact on the product range of the business
- Know the business vision and objectives and brand standards and the principles of business success by growing sales, reducing costs and maximising profit
- Know the customer profile of the business, who its main competitors are and the business growth strategy
- Demonstrate a range of food preparation, knife and cooking skills and techniques to produce quality dishes in line with business requirements
- Ensure positive business or brand image is upheld in work activities and the delivery of products at all times
- Prepare, cook and present food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times
- Use effective methods of communication and operate in a fair and empathic manner that achieves the desired result and demonstrates a customer centric culture
- Effectively use techniques that support cost reduction and improve performance, revenue, profit margins and customers’ experience
- Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation
- Take a flexible and adaptable approach to meet business requirements
- Be solution focussed when dealing with unexpected challenges
- Take responsible decisions that support high standards of food safety practices
- Actively listen and empathise with other peoples’ point of view, respond politely and promote a fair, nondiscriminatory and equal working environment
- Demonstrate a keen business sense, producing food to brand standards efficiently and cost effectively
- Actively discourage waste and work to avoid complaint related wastage; demonstrating commitment to sustainable working practices
Downloads (full details from government website)
Entry Requirements: Employers will set their own entry requirements, but it is expected that to start on this apprenticeship the individual would have already achieved a level of skills and knowledge to be able to prepare and cook a range of dishes.
Duration: Based on the entry requirements the minimum duration for this apprenticeship is 12 to 18 months.
Progression: Chefs will gain experience in an operational role, typically without supervisory responsibilities before progressing onto this apprenticeship. Individuals that successfully achieve the senior chef apprenticeship in production cooking will be ready to progress onto a higher level position, apprenticeship or further training.
Contact: 0800 032 1986