Senior production chefs strive to produce customers’ meals consistently to perfection according to pre-determined specifications. They have the ability to work independently and lead a team in often hot and highly challenging kitchen environments.
Production chefs are likely to work in organisations where brands, recipes and menus have been created by a central development team. They and their teams work quickly and efficiently, producing food often in high volumes, which is repeated day after day. This requires energy, highly methodical organisational skills and attention to detail.
Employers will set their own entry requirements, but it is expected that - to start on this apprenticeship - the individual would have already achieved a level of skills and knowledge to be able to prepare and cook a range of dishes.
The end assessment should only commence once your employer is confident that you have developed all the knowledge, skills and behaviours defined in the apprenticeship standard which, as a best practice recommendation, could be clearly evidenced by the on-programme progression review meetings and records.
The independent end assessment ensures that all apprentices consistently achieve the industry-set professional standard for a senior chef in production cooking.
Prior to independent end assessment, the English and maths components of the apprenticeship must be successfully completed.
Once the employer (supported by the on-programme assessor) is satisfied that you have achieved full competence, a further meeting must take place that includes an independent end assessor. They must be provided with the completed record showing readiness for independent end assessment at least one week in advance.
At the meeting you will be required to supply a two-page synopsis of your proposed business project. This should be a written or typed proposal for discussion and approval.
The independent end assessor will agree a plan and schedule for each assessment activity with the apprentice and employer representative to ensure all components can be completed within a two-month end assessment window.
The end point assessment will consist of:
The on-demand test, observation and business project may be undertaken in any order and the professional discussion must be the last activity completed. All assessment activities must be completed within two months.
Your employer will need to provide you with any Personal Protective Equipment (PPE) required legally and to help you to undertake your role safely.
Chefs will gain experience in an operational role, typically without supervisory responsibilities, before progressing to this apprenticeship. Individuals who successfully achieve the senior chef apprenticeship in production cooking will be ready to progress to a higher level position, apprenticeship or further training.
Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.
She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.
"I can't expect to be able to tell other people what to do if I've never done their job myself."