Apprenticeship training course

Senior culinary chef (level 4)

Develop new recipes, products and product lines.

• Qualification level: 4 ; Equivalent to higher national certificate (HNC).
• Typical duration: 24 months
• Apprenticeship category: Catering and hospitality
• Maximum funding: £9,000 ; Maximum amount government will fund ; for apprenticeship training.
• Also known as:
  • Chef Patron
  • Craft Chef
  • Culinary Team Leader
  • Development Chef
  • Executive Chef
  • Head Chef
• Skills:
  Skills an apprentice will learn

  • Apply a range of food preparation, knife and cooking skills and techniques to produce quality dishes in line with business requirements
  • Produce profitable menu items and dishes according to business specifications
  • Use technology appropriately and efficiently to support the production of food and ensure maintenance issues and malfunctions are dealt with promptly
  • Support team to deal with unexpected malfunctions or hazards that disrupt work activities
  • Ensure positive business or brand image is upheld in work activities and the delivery of products at all times
  • maintain consistency in product and service quality to meet customer requirements
  • Prepare, cook, store or present food to agreed relevant legislative food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times in readiness for serving the public or centralised distribution
  • take responsibility for the safe storage, preparation, cooking and presentation of ingredients to deliver a quality product that is safe for instant consumption or centralized distribution
  • manage self and other to ensure the food produced is of high quality, delivered on time and to specification
  • Adopt problem solving judgements to identify and deal with problems within the team and across the organization to drive a positive outcome
  • Use effective methods of communication and operate in a fair and empathic manner that achieves the desired result and demonstrates a customer centric culture
  • Identify skills development needs and actively encourage and support individuals and self to enhance their skills and knowledge
  • Monitor costs, using forecasting to set realistic targets with the team; effectively control resource allocation; minimise wastage and use sustainable working practices
  • Comply with relevant legal requirements and maintain the safety and security of people at all times
  • Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation
  • apply business and brand values that actively market the business, support competitiveness and help meet business objectives
  • execute organisation process, policies and procedures for the supply chain including procurement, traceability, provenance and quality monitoring
  • Research and respond timely to sector trends when maintaining and reviewing the culinary offer

Full information on Senior culinary chef (level 4) is available from the Institute for Apprenticeships and Technical Education.

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