Senior Production Chef Apprenticeship
Content
Knowledge and Skills
| Kitchen Operations | ||
|---|---|---|
| Knowledge (Know it) |
Skills (Show it) |
|
| 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. | |
| Nutrition | ||
| Knowledge (Know it) |
Skills (Show it) |
|
| 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 | ||
| Knowledge (Know it) |
Skills (Show it) |
|
| 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. | |
| People | ||
| Knowledge (Know it) |
Skills (Show it) |
|
| 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 | ||
| Knowledge (Know it) |
Skills (Show it) |
|
| 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. | ||
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
Transferable Skills
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.