Catering & Hospitality | Senior Production Chef | Apprenticeship | Level 3

Course Type: Apprenticeships Duration: 12-18 months Entry requirements: Please see entry requirements section

Why this apprenticeship?

A student tossing food in a wok

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.

Senior production chefs:

  • 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

Apprenticeships

Apprenticeships are available for school leavers and adults (19+), beginning at Level 2 through to degree level.


What levels are available?

Wages

Wages vary depending on the type of apprenticeship but there is a national minimum wage (NMW) in the UK which applies to all 16-18 year olds and to those aged 19 or over in the first year of their studies. This is £4.15 per hour. However, the MET encourages employers to pay at a higher hourly rate.

 

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Entry requirements

You must have an employer in place and be in a suitable administration role that covers the themes in the course information tab to complete this apprenticeship.

All prospective new apprentices will complete an initial assessment of their current knowledge skills and behaviours through a skill scan. This must indicate that there is substantial new knowledge skills and behaviours to be learnt by completing this apprenticeship.

A prospective apprentice will also need to show that they are currently working at or towards the minimum L2 skills for Maths and English. Where a learner has not already achieved GCSE grade 4 to 9 (A-C ) or equivalent Level 2 English and Maths Functional Skills, they must do so before taking the end-point assessment.

Entry requirements

Course content

What does this apprenticeship involve?

The objective of the qualification is to support the learner’s role in the workplace, providing the opportunity to learn and evidence knowledge and skills as part of an apprenticeship.

This qualification has been developed to support learners completing the Senior Production Chef Apprenticeship Standard and covers the knowledge, skills and behaviours of the standard.

Knowledge and Understanding (Know it)

Kitchen operations  

  • Organise & produce standardised menu items and dishes.
  • Stock levels, quality points and safe storage conditions for food items.
  • Monitoring the correct use and maintenance of food production equipment and the procedure for dealing with misuse and malfunctions.
  • Keeping up-to-date with current trends.

Nutrition        

  • Combining nutrient groups to produce balanced menu items and dishes.
  • Checking food production team is meeting the specific needs of individuals

Legal and governance

  • Understanding and compliance with all relevant industry specific regulations, legislation and procedures.

People

  • Positively support and influence the team to deliver a high quality product.
  • Understand the importance of teamwork
  • How to work with people from a diverse backgrounds and cultures
  • Support own and individuals’ development

Business / Commercial

  • The importance of the team in upholding the business vision, objectives and brand standards
  • 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 (Show it)

Kitchen operations

  • Supervise the production of centrally developed menu items
  • 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.

Nutrition

  • Produce food to ensure clients’ needs are met.

Legal and governance

  •  Ensure the effective implementation of food safety management systems.

People

  • Support team members to ensure the timely delivery of high quality food
  • Maintain team
  • Use effective communication methods
  • Actively encourage and support individuals to enhance their skills and knowledge.

Business / Commercial

  • Use techniques that support cost reduction, improve performance, revenue, profit margins and customers’ experience.
  • Monitor costs
  • Control resource allocation
  • Minimise wastage and use sustainable working practices.
  • Use technology to improve efficiency and productivity.

Behaviours (live it)

  • 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

For more detailed information please see

https://www.instituteforapprenticeships.org/apprenticeship-standards/senior-production-chef/

Further information

What can I expect from being an Apprentice?

  • Excellent vocational training.
  • A salary and on-going support from your employer and GB MET.
  • In depth experience, insight and understanding of the business sector you are working in.
  • A clear career path.
  • The opportunity to achieve industry-standard qualifications and even a degree!

How long does an apprenticeship take?

The duration of an apprenticeship depends on:

  • Your experience
  • Your knowledge
  • Your skill levels
  • The business sector
  • The qualification

Do I need to find an employer?

Yes, you have two options.

Option 1 - The best option is to find an employer yourself who wants to employ you as an apprentice. Once you have done this, simply provide us with the details. We will then contact your employer and handle all the administration so you can begin your apprenticeship at the earliest opportunity.

Option 2 - The GB MET recruitment team will try and find you an employer. The team will firstly invite you for an interview to fully assess your skills and aptitude for your preferred apprenticeship roles and do everything possible to find an employer with a current vacancy or one looking for an apprentice that fits the role you are looking for.

Whichever option applies, our recruitment team is here to guide you through every stage of the process.

Can I undertake an apprenticeship with my current employer?

Yes, discuss it with your employer and, if they agree and subject to conditions, you can become an apprentice where you now work.

What time of year can I start an apprenticeship?

You can apply at any time of the year. The start of your work-based training is dependent on your employer and all new Standard apprenticeships must include 20% off-the-job training.

What is off-the-job training?

Training that is delivered outside of an apprentice’s normal working duties.

Off-the-job refers to an apprentice learning outside a regular day-to-day work environment but within working hours.  This includes:

  • Practical activities such as shadowing a more skilled member of staff or ‘off-site’ visits to meet customers or attend a trade show
  • Theoretical activities such as online courses, attending seminars and role playing
  • Learning by writing reports and work-specific documents

Career and progression

On completion of this apprenticeship, the learner can look to progress into a Senior Production Chef role.

Why choose an apprenticeship?

  • As apprenticeships are now offering routes to degree-level qualifications they have become an increasingly preferred career option.
  • It’s an organic/natural career choice as apprentices are often offered a permanent, full-time position by their employer once training is completed.
  • Certain business sectors offer excellent career potential and the opportunity to earn very competitive salaries.
  • As an apprentice, you get to work alongside experienced staff who will help you to develop job-specific skills – and earn a wage at the same time. Earn while you learn.
  • Many employers hold Apprenticeships in high regard because they offer real industry experience.
  • A successful Apprenticeship provides you with a qualification and the skills you need for your job.

Course fees

Cost for an employer:

For levy payers the maximum funding available for this course is £4,000 which will be taken from your Levy account.

For non-levy payers you will be required to pay a 5% contribution (£200) and the remaining fees will be paid for from the government. If the apprentice is 16 to 18 and they start the course before their 19th birthday they are entitled to 100% of the funding with no contribution from the employer.

Wage for an apprentice:

The minimum wage for an apprentice is £4.15 per hour. This rate applies to those under 19 and those aged 19 or over who are in their first year of their apprenticeship. As an apprentice, you must be paid at least the minimum wage for your age if you’re aged 19 or over and have completed your first year.

The length of program based on someone working 30 hours per week, undertaking the programme for 12 months plus 3 months EPA – If working less than 30 hours per week, the length of the programme is adjusted in line with hours worked.

Course fees
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