Level Three Senior Production Chef Apprenticeship

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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.

What will I study?

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

How will I be assessed?

End Point Assessment
Practical assessment
Theory test
Professional discussion
Business project

How will the course be delivered?

The delivery will be a mixture of work-based training and progress assessment mixed with college taught sessions throughout the programme week on Wednesday / Thursdays to support the 20% off the job training requirement.

Entry requirements

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