Senior Production Chef

Outline

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, and 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.

Assessment

The on-programme learning is delivered via knowledge and skills sessions with the Trainer Assessor in the workplace or at the college. Candidates will also produce a portfolio of evidence by assignments and work books to demonstrate the development of knowledge, skills and behaviours which will include evidence from the workplace.

Mandatory Qualifications

• Senior Production Chef Standard
• Functional Skills Level 2 in English (unless previously achieved)
• Functional Skills Level 2 in maths (unless previously achieved)

End Point Assessment

The end point assessment will consist of:

• A multiple choice test
• A four hour practical observation in the workplace
• A professional discussion

Entry Requirements

• A minimum of Level 1 English and maths is required for this programme.
• Relevant Level 2 hospitality qualification is also required.
• Apprentices must be in suitable employment, have the opportunity to develop all required knowledge, skills and behaviours aligned to this apprenticeship standard.

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