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home Catering and hospitality
Senior production chef

Senior production chef

Catering and hospitality

Level 3 - Technical Occupation

Managing a team to produce standardised dishes and menus within a kitchen environment.

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Reference: OCC0232

Status: assignment_turned_inApproved occupation

Average (median) salary: £21,467 per year

SOC 2020 code: 5435 Cooks

SOC 2020 sub unit groups:

  • 5435/00 Cooks
  • 5434/00 Chefs

Technical Education Products

ST0232:

Senior production chef

(Level 3)

Approved for delivery
  • Career Starter Apprenticeship

Employers involved in creating the standard:

Ask Italian, Association of Licensed Multiple Retailers (ALMR), Bartlett Mitchell, Brend Hotels, British Army. Caffe Nero Group Ltd, Center Parcs, Greene King PLC, Hilton, J D Wetherspoon, LACA, Marston's PLC, Mitchells & Butlers, Nandos, Omni Facilities Management, PGL, Pizza Hut, Royal Air Force, Royal Navy, Sea Fish

Summary

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.

Employers involved in creating the standard:

Ask Italian, Association of Licensed Multiple Retailers (ALMR), Bartlett Mitchell, Brend Hotels, British Army. Caffe Nero Group Ltd, Center Parcs, Greene King PLC, Hilton, J D Wetherspoon, LACA, Marston's PLC, Mitchells & Butlers, Nandos, Omni Facilities Management, PGL, Pizza Hut, Royal Air Force, Royal Navy, Sea Fish

Typical job titles include:

chef
cook
head chef

Keywords:

Cooking
Dining
Eating
Food
Hospitality
Kitchen
Pubs
Restaurants

Knowledge, skills and behaviours (KSBs)

K1: The organisation or brand specifications and how to use them to produce standardised menu items and dishes.
K2: Par stock levels, quality points and safe storage conditions for food items.
K3: The importance of monitoring the correct use and maintenance of food production equipment and the procedure for dealing with misuse and malfunctions.
K4: The importance of keeping up-to-date with product range, brand development, promotions and current trends.
K5: The importance of combining nutrient groups to produce balanced menu items and dishes.
K6: The importance of checking that the food production team is meeting the specific needs of individuals.
K7: The importance of monitoring the team’s understanding and compliance with all relevant industry specific regulations, legislation and procedures.
K8: The role of the supervisor in ensuring due diligence requirements are met.
K9: How to support and influence the team positively to deliver a high quality product.
K10: 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.
K11: How to work with people from a wide range of backgrounds and cultures and how local demographics may impact the product range of the business.
K12: How to communicate knowledge to the team and support own and individuals’ development.
K13: The business vision, objectives and brand standards, and the importance of the team in upholding these.
K14: How to operate efficiently to deliver profit margins, reduce wastage and support the overall financial performance of the business.
K15: Understand how technology can improve efficiency and productivity within food production organisations
K16: How to identify, plan for and minimise risks to the food production, service and operation
K17: The customer profile of the business, its main competitors and the business growth strategy.

S1: Supervise the production of centrally developed menu items and dishes according to organisational specifications.
S2: Ensure deliveries are checked and stored correctly.
S3: Monitor the correct use and maintenance of food production equipment.
S4: Acquire and share with the team up-to-date information regarding product range, brand development, promotions and current trends.
S5: Monitor the production of food to ensure clients’ needs are met.
S6: Monitor and ensure the effective implementation of food safety management systems.
S7: Monitor and ensure legislative compliance and the completion of due diligence documentation.
S8: Support team members to ensure the timely delivery of high quality food to the specification required.
S9: 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.
S10: Use effective methods of communication and operate in a fair and empathetic manner that achieves the desired result and demonstrates a customer centric culture.
S11: Identify development needs for self and team and actively encourage and support individuals to enhance their skills and knowledge.
S12: Effectively use techniques that support cost reduction, improve performance, revenue, profit margins and customers’ experience.
S13: Monitor costs, using forecasting to set realistic targets with the team.
S14: Effectively control resource allocation, minimise wastage and use sustainable working practices.
S15: Use technology to improve efficiency and productivity.
S16: Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise risk to people and organisation.
S17: Carry out activities in line with business/brand values that actively market the business, support competitiveness and help meet business objectives.

B1: Act as a role model to the team
B2: Be diligent in ensuring safe and hygienic practises are followed
B3: Strive to achieve the required outcome and support positive, open communications that help team members achieve the best result for customers and the business
B4: Be solution focussed when dealing with unexpected challenges
B5: Celebrate personal growth and the achievement of team members
B6: Show passionate enthusiasm to provide high quality food products
B7: Take pride in their role through a consistently positive and professional approach

Occupational Progression

This occupational progression map shows technical occupations that have transferable knowledge and skills.

In this map, the focused occupation is highlighted in yellow. The arrows indicate where transferable knowledge and skills exist between two occupations. This map shows some of the strongest progression links between the focused occupation and other occupations.

It is anticipated that individuals would be required to undertake further learning or training to progress to and from occupations. To find out more about an occupation featured in the progression map, including the learning options available, click the occupation.

Progression decisions have been reached by comparing the knowledge and skills statements between occupational standards, combined with individualised learner movement data.

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Catering and hospitality