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Apprenticeship training course

Senior production chef (level 3)

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Information about Senior production chef (level 3)

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

Knowledge, skills and behaviours
View knowledge, skills and behaviours

Knowledge

  • 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 combining nutrient groups to produce balanced menu items and dishes.
  • The importance of checking that the food production team is meeting the specific needs of individuals.
  • 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

  • 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.
  • Monitor the production of food to ensure clients’ needs are met.
  • Monitor and ensure the effective implementation of food safety management systems.
  • Monitor and ensure legislative compliance and the completion of due diligence documentation.
  • 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.
  • Effectively use techniques that support cost reduction, improve performance, revenue, profit margins and customers’ experience.
  • Monitor costs, using forecasting to set realistic targets with the team.
  • Effectively control resource allocation, minimise wastage and use sustainable working practices.
  • Use technology to improve efficiency and productivity.
  • 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.

Behaviours

  • 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
Apprenticeship category (sector)
Catering and hospitality
Qualification level
3
Equal to A level
Course duration
12 months
Maximum funding
£5,000
Maximum government funding for
apprenticeship training and assessment costs.
Job titles include
  • chef
  • cook
  • head chef

View more information about Senior production chef (level 3) from the Institute for Apprenticeships and Technical Education.