About the Course
The senior production chef apprenticeship is designed for those working in production environments where brands, recipes and methods may be centralised and the working environment is quick, high volumes and requires a high standard of consistency in delivery.
Delivery method – 121 work based delivery
What You'll Study
- 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.
- 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.
For more information visit the Institute for apprenticeships - Senior production chef / Institute for Apprenticeships and Technical Education
Entry requirements to be set by employers, but previous achievement of level 2 production chef or a minimum of 12 months relevant industry experience.
Employers will set their own entry requirements, related to the job role. A good level of English and maths, plus a Level 2 kitchen related qualification.