Senior Production Chef Apprenticeship
Knowledge and Skills
|The organisation or brand specifications and how to use them to produce standardised menu items and dishes.
|Supervise the production of centrally developed menu items and dishes according to organisational specifications.
|Par stock levels, quality points and safe storage conditions for food items.
|Ensure deliveries are checked and stored correctly.
|The importance of monitoring the correct use and maintenance of food production equipment and the procedure for dealing with misuse and malfunctions.
|Monitor the correct use and maintenance of food production equipment.
|The importance of keeping up-to-date with product range, brand development, promotions and current trends
|Acquire and share with the team up-to-date information regarding product range, brand development, promotions and current trends.
|The importance of combining nutrient groups to produce balanced menu items and dishes.
|Monitor the production of food to ensure clients’ needs are met.
|The importance of checking that the food production team is meeting the specific needs of individuals.
|Legal and Governance
|The importance of monitoring the team’s understanding and compliance with all relevant industry specific regulations, legislation and procedures.
|Monitor and ensure the effective implementation of food safety management systems.
|The role of the supervisor in ensuring due diligence requirements are met.
|Monitor and ensure legislative compliance and the completion of due diligence documentation.
|How to support and influence the team positively to deliver a high quality product.
|Support team members to ensure the timely delivery of high quality food to the specification required.
|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.
|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.
|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.
|Use effective methods of communication and operate in a fair and empathetic manner that achieves the desired result and demonstrates a customer centric culture.
|How to communicate knowledge to the team and support own and individuals’ development.
|dentify development needs for self and team and actively encourage and support individuals to enhance their skills and knowledge.
|Business or Commercial
|The business vision, objectives and brand standards, and the importance of the team in upholding these.
|Effectively use techniques that support cost reduction, improve performance, revenue, profit margins and customers’ experience.
|How to operate efficiently to deliver profit margins, reduce wastage and support the overall financial performance of the business.
|Monitor costs, using forecasting to set realistic targets with the team.
|Understand how technology can improve efficiency and productivity within food production organisations.
|Effectively control resource allocation, minimise wastage and use sustainable working practices.
|How to identify, plan for and minimise risks to the food production, service and operation.
|Use technology to improve efficiency and productivity.
|The customer profile of the business, its main competitors and the business growth strategy.
|Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise risk to people and organisation.
|Carry out activities in line with business/brand values that actively market the business, support competitiveness and help meet business objectives.
- 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
Apprentices without level 2 English and maths will need to achieve this level prior to taking the end-point assessment. For those with an education, health and care plan or a legacy statement the apprenticeships English and maths minimum requirement is Entry Level 3 and British Sign Language qualifications are an alternative to English qualifications for whom this is their primary language.