Senior Production Chef Apprenticeship

Apprenticeships

Senior Production Chef
Level 3

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The Green Skills Hub

Managing a team to produce standardised dished and menus within a kitchen environment.

Qualification

Senior Production Chef

Qualification Level

Level 3

End Point Assessment Centre

Ofqual

Instruction Language

English

Qualification Duration

12+ months (this does not include EPA period)

Included in

Our Green Skills Pathway

Employer Funding & Incentives

Funding

As of the 18th March 2024 the government announced significant changes to apprenticeship funding, aimed at supporting small and medium-sized enterprises (SMEs) in their hiring of young apprentices. Prime Minister Rishi Sunak unveiled plans to eliminate SME co-investment payments for apprentices under the age of 22, alongside increasing the transfer limit of apprenticeship levy funds from 25% to 50%.

read the full article

Incentives

Employers could get £1,000 each for taking on an apprentice who is either:

aged 16 to 18 years old, or
aged 19 to 25 years old and has an education, health and care (EHCP) plan or has been in the care of their local authority

What you can use the payment for
The payment is different to apprenticeship levy funds, so you can spend it on anything to support your organisation’s costs. For example, on uniforms, your apprentice’s travel or their salary. You do not have to pay it back.

Included in the Green Skills Pathway…

As part of our commitment to the environment, we are proud to offer an exciting opportunity for our apprentices. With every apprenticeship, learners will receive full funding to study our level 2 sustainability and environmental awareness short course, completely free of charge! Discover more about this fantastic course by clicking here.

To read the full Apprenticeship Standard: Click here

Who is this course suitable for?

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, 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.

Senior production chefs:

supervise and contribute to the production of centrally developed standardised recipes and menus
supervise the production of dishes to meet specific dietary requirements
complete, monitor and maintain food safety management systems (which include delivery, storage, cooking and service) and work equipment
identify training needs and assist in the recruitment of kitchen personnel
maintain the catering operating budget using nominated suppliers and ensuring the control of waste.
support cost reduction, improve performance, revenue, profit margins and customers’ experience
monitor service to improve efficiency and productivity.
lead team briefings/meetings

These are the personal attributes and behaviours expected of all Senior Production Chefs (live it)

Act as a role model to the team
Be diligent in ensuring safe and hygienic practises are followed
Strive to achieve the required outcome and support positive, open communications that help team members achieve the best result for customers and the business
Be solution focussed when dealing with unexpected challenges
Celebrate personal growth and the achievement of team members
Show passionate enthusiasm to provide high quality food products
Take pride in their role through a consistently positive and professional approach

Course Costs

This course is funded by the UK Government. The value of this training is:

£4,500

5% Employer contribution

TBA

End Point Assessment Cost (Paid by Kiwi)

TBA

Enquire The Green Skills Hub

Students saved up to 50% on their fees

96 Students saved up to 50% on their fees

Course content

OCCUPATIONAL BRIEF OF STANDARD

KNOWLEDGE

Knowledge you will be assessed on at the end of your apprenticeship

The organisation or brand specifications and how to use them to produce standardised menu items and dishes.
Par 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 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.

How to support and influence the team positively to deliver a high quality product.
Recognise how all teams are dependent on each other and understand the importance of teamwork both back and front of house in achieving business objectives.

How to work with people from a wide range of backgrounds and cultures and how local demographics may impact the product range of the business.
How to communicate knowledge to the team and support own and individuals’ development.

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.

SKILLS

Skills you will be assessed on at the end of your apprenticeship

Supervise the production of centrally developed menu items and dishes according to organisational specifications.
Ensure deliveries are checked and stored correctly.
Monitor the correct use and maintenance of food production equipment.
Acquire and share with the team up-to-date information regarding product range, brand development, promotions and current trends.

The organisation or brand specifications and how to use them to produce standardised menu items and dishes.
Par 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.

Monitor the production of food to ensure clients’ needs are met.

Support team members to ensure the timely delivery of high quality food to the specification required.
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.
Use effective methods of communication and operate in a fair and empathetic manner that achieves the desired result and demonstrates a customer centric culture.
Identify development needs for self and team and actively encourage and support individuals to enhance their skills and knowledge.

TESTIMONIALS

Kiwi Education is an fantastic training provider who really does put it’s students at the heart of their delivery. Our staff have felt supported throughout their apprenticeship

– False Flag Tattoo

Area: Professional Accounting Taxation Technician AAT Apprenticeship

TESTIMONIALS

Our staff enrolled on courses have not only improved within their roles but with the support from Kiwi Education they have excelled and progressed from one level to a higher level. We are thrilled with the service from Kiwi Education.

– Costa Coffee

Area: Team Leader Supervisor Apprenticeship

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