COURSE DESCRIPTION

One of the most popular Apprenticeships in the UK, the customer service industry covers many sectors and job roles that are relevant to Intermediate Apprentices.

There are a wide variety of other job roles that are complemented by customer service skills at this level and that could benefit those choosing to undertake the Customer Service Intermediate Apprenticeship.

ROLE PROFILE

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.

HOW WILL I BE TRAINED?

• 12 Months of Training 
• In workplace Training Delivery 
• Online Training  via Teams Or Zoom  
• 1-2-1 Trainer Support
• Functional Skills Maths & English Support 

• Observation in Workplace
• EPA Project / Portfolio of Evidence
• Knowledge Test

KNOWLEDGE

Kitchen operations

• 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.

Nutrition

• 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.

Legal and governance

• 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.

People

• How to support and influence the team positively to deliver a high quality product.
• Recognise how all teams are dependent on each other and understand the importance of teamwork both back and front of house in achieving business objectives.
  
  Business or Commercial

• 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.
• 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

Kitchen operations

• Supervise the production of centrally developed menu items and dishes according to organisational specifications.
• 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

• Monitor the production of food to ensure clients’ needs are met.

Legal and goverance

• Monitor and ensure the effective implementation of food safety management systems.
• Monitor and ensure legislative compliance and the completion of due diligence documentation.

People

• Support team members to ensure the timely delivery of high quality food to the specification required.
• Maintain harmony across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome.
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Business or Commercial

• Effectively use techniques that support cost reduction, improve performance, revenue, profit margins and customers’ experience.
• Monitor costs, using forecasting to set realistic targets with the team.
• Effectively control resource allocation, minimise wastage and use sustainable working practices.
• Use technology to improve efficiency and productivity.
• Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise risk to people and organisation.
• Carry out activities in line with business/brand values that actively market the business, support competitiveness and help meet business objectives.

BEHAVIOURS

• 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

Charlotte Ndupeuchi

Yuzu Trainer

Hi, I’m Charlotte, an apprenticeship trainer at Kiwi & Yuzu Education. With experience across public, private, and third-sector organisations, I specialise in delivering bespoke 1-1 training to help individuals enhance their skills and achieve their qualifications.

Benefits for the employer

Skilled Workforce: Senior production chefs play a crucial role in developing a highly skilled team. They lead brigade teams or assist the head chef in diverse kitchen environments, such as schools, hospitals, care homes, and casual dining establishments. By ensuring that their teams are well-trained in food preparation and safety, senior production chefs contribute to high-quality service and customer satisfaction.

Tailored Training: The role of a senior production chef includes identifying training needs and assisting in the recruitment of kitchen personnel. This allows for tailored training programs that align with specific organisational goals, culinary standards, and dietary requirements, ensuring that staff are equipped to meet the company’s expectations.

Cost-Effective Recruitment: Senior production chefs often oversee the recruitment process, which can lead to cost-effective hiring. By integrating apprentices and new staff into the kitchen team, they manage budgets effectively and control waste, making the recruitment process more economical.

Improved Retention: Investing in the professional development of kitchen staff, including apprentices, is a key focus for senior production chefs. By supporting and mentoring their teams, they enhance employee morale and loyalty, leading to improved retention and reduced turnover costs.

Professional Recognition: Completion of apprenticeships and training under the guidance of senior production chefs can lead to professional recognition and membership with industry bodies. This not only boosts the individual’s career prospects but also enhances the reputation of the establishment.

Regulatory Compliance:Senior production chefs ensure that their kitchen teams adhere to food safety management systems and regulatory standards. By training staff in these areas, they minimize the risk of non-compliance, thereby protecting the establishment from potential legal issues and ensuring high standards of food safety.

Who is this apprenticeship for?

This apprenticeship is for individuals who aspire to become Chef. They will be responsible for delivering high-quality products and services to their organisation’s customers.

Role titles include: 

Employers are entitled to funding from the Government to help pay for Apprenticeship training. The cost of the apprenticeship is set by Government and the cost for the Senior Production Chef Apprenticeship is £4,500.

If you are an employer who pays the Apprenticeship Levy, the full cost of the programme can be paid through your Apprenticeship Levy.

If you are non-levy payer, the Government will pay 95% of the apprenticeship costs and you as the employer pay a 5% contribution of £225.00 at the start of the programme.

In some cases, funding via Levy Transfer can be arranged to cover the 5% contribution, if your learner is under the age of 22 you will no longer be required to contribute the 5% towards the cost of the apprenticeship.

For any questions or further information:

Email [email protected] or call 02380 170378