Level Three Senior Chef Production Cooking Apprenticeship

Senior production chefs may lead a brigade team or may support the head chef in larger establishments. They report activities to the Head chef or appropriate line manager. They supervise production chef teams in a variety of kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. Job roles include Head chef, Second Chef, Kitchen Manager / Supervisor, Cook. Senior production chefs have accountability for the day-to-day running of the kitchen service, producing, monitoring and maintaining consistent food standards, legislative requirements and quality across all areas and during all stages of production and supply.

• Supervise and contribute to the production of centrally developed standardised recipes and menus
• Supervise the production of dishes to meet specific dietary requirements
• Complete, monitor and maintain food safety management systems (which include delivery, storage, cooking and service) and work equipment
• Identify training needs and assist in the recruitment of kitchen personnel
• Maintain the catering operating budget using nominated suppliers and ensuring the control of waste.
• Support cost reduction, improve performance, revenue, profit margins and customers’ experience
• Monitor service to improve efficiency and productivity.
• Lead team briefings/meetings

• End Point Assessment
• Practical assessment
• Theory test
• Professional discussion
• Business project

Entry requirements to be set by employers, but previous achievement of level 2 production chef or a minimum of 12 months relevant industry experience.