Apprenticeship Standard: Senior Production Chef L3

Knowledge This apprenticeship provides apprentices with comprehensive knowledge of kitchen operations, including understanding organisational or brand specifications to produce standardised menu items and dishes. Apprentices learn about par stock levels, quality points, and safe storage conditions for food items. They also gain insights into monitoring the correct use and maintenance of food production equipment and procedures for dealing with misuse and malfunctions. Additionally, apprentices are educated on food safety management systems, legislative requirements, and the importance of maintaining consistent food standards across all stages of production and supply.

Skills This apprenticeship enables learners to develop a range of practical skills essential for managing and leading a kitchen team. They learn to supervise the production of centrally developed recipes and menus, ensuring dishes meet specific dietary requirements. Apprentices acquire the ability to complete, monitor, and maintain food safety management systems, including delivery, storage, cooking, and service. They also enhance their leadership skills by conducting team briefings, identifying training needs, and assisting in the recruitment of kitchen personnel. Furthermore, apprentices are trained to manage the catering operating budget, control waste, and support cost reduction and performance improvement initiatives, ensuring efficient and productive kitchen operations.

Behaviours Apprentices are expected to be adaptable and flexible, responding effectively to changing situations and challenges. They should also exhibit a commitment to continuous professional development, ensuring they stay up-to-date with industry standards and practices. Additionally, apprentices are encouraged to lead by example, fostering a collaborative and supportive team environment.

Typical Duties that an Apprentice will carry out in the workplace:

• Supervise and contribute to the production of centrally developed standardised recipes and menus, ensuring dishes meet specific dietary requirements.
• Monitor and maintain food safety management systems, including delivery, storage, cooking, and service, to ensure compliance with legislative requirements.
• Manage the catering operating budget, control waste, and support cost reduction and performance improvement initiatives.