Catering & Hospitality
Senior Production Chef Apprenticeship
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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 menussupervise the production of dishes to meet specific dietary requirementscomplete, monitor and maintain food safety management systems (which include delivery, storage, cooking and service) and work equipmentidentify training needs and assist in the recruitment of kitchen personnelmaintain the catering operating budget using nominated suppliers and ensuring the control of waste.support cost reduction, improve performance, revenue, profit margins and customers experiencemonitor service to improve efficiency and productivity.lead team briefings/meetings. Information from Institute for Apprenticeship and Technical Education 2021.
In this apprenticeship you will be learning the knowledge, skills and behaviours to be successful in your chosen role, these include: Knowledge & Skills: Kitchen Operations, Nutrition, legal and governance issues, People management and recruitment, working as a team and understanding the business and other commercial aspects. Behaviours: Act as a role model to the teamBe diligent in ensuring safe and hygienic practises are followedStrive to achieve the required outcome and support positive, open communications that help team members achieve the best result for customers and the businessBe solution focussed when dealing with unexpected challengesCelebrate personal growth and the achievement of team membersShow passionate enthusiasm to provide high quality food productsTake pride in their role through a consistently positive and professional approach
All apprentices now complete an end-point assessment to complete their qualification. This is delivered by an independent end-point assessment organisation with no affiliation to the employer or training provider. This is a national requirement and endpoint assessments are carried out by a third party assessor. End point assessments use a variety of assessment methods depending on the apprenticeship standard these can include:Professional Discussions. Interviews. Showcase portfolios. Practical assessment of skill. Theory assessments. Assignments and more
Employers are looking for apprentices who have GCSE Maths and english at Grade 4. Level 2 - A minimum of 5 GCSEs, graded 9-3 or equivalent, including Maths or english. Level 3 - 6 - A minimum of 5 GCSEs, graded 9-4 or equivalent, including Maths or english.
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. Apprentices in this role may with to progress to a Head Chef position.
If you don't currently have an employer and would like to undertake an apprenticeship, take a look at our vacancies at www.wigan-leigh.ac.uk/Apprenticeship-Vacancies
Students aged 16-18 do not pay exam fees.
