Apprenticeship training course

Senior culinary chef (level 4)

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Information about Senior culinary chef (level 4)

Develop new recipes, products and product lines.

• Knowledge, skills and behaviours:
  View knowledge, skills and behaviours

  Knowledge

  • the principles of food preparation and cooking, knife selection and handling, taste, diet and nutrition, and how to bring these together in a challenging and time bound environment
  • the business or brand specifications and understand how to use them to create standardised menu items and dishes
  • how technology supports the preparation and production of menu items and dishes
  • how to recognise malfunctions or hazards and work to agreed practices and guidelines to ensure a safe, clean and hygienic kitchen environment
  • how personal approach and performance impacts on the successful production of menu items and dishes
  • how to research up to date knowledge of product range, brand development, promotions and current trends
  • the food safety practices and procedures to ensure the safe preparation, cooking and storage of food in readiness for serving the public or centralised distribution
  • what to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation
  • how to support and influence the team positively to deliver a high quality product
  • how all staff and teams are dependent on each other and understand the importance of teamwork both back and front of house in achieving business objectives
  • how to work with people from a wide range of backgrounds and cultures and recognise how local demographics may impact on the product range of the business
  • how to communicate knowledge and experience to the team and support own and individuals’ development
  • how to operate efficiently to deliver profit margins, reduce wastage and support the overall financial performance of the business
  • understand legislative responsibilities and the importance of protecting peoples’ health, safety and security
  • how to identify, plan for and minimise risks to the service and operation
  • the customer profile of the business, who its main competitors are and the business growth strategy
  • understand the supply chain including procurement, traceability, provenance and quality monitoring for your culinary offer
  • the processes policies and procedures of your organisation and a range of establishments relating to the culinary offer
  • the review process to be able to continuously improve the current culinary offer

  Skills

  • Apply a range of food preparation, knife and cooking skills and techniques to produce quality dishes in line with business requirements
  • Produce profitable menu items and dishes according to business specifications
  • Use technology appropriately and efficiently to support the production of food and ensure maintenance issues and malfunctions are dealt with promptly
  • Support team to deal with unexpected malfunctions or hazards that disrupt work activities
  • Ensure positive business or brand image is upheld in work activities and the delivery of products at all times
  • maintain consistency in product and service quality to meet customer requirements
  • Prepare, cook, store or present food to agreed relevant legislative food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times in readiness for serving the public or centralised distribution
  • take responsibility for the safe storage, preparation, cooking and presentation of ingredients to deliver a quality product that is safe for instant consumption or centralized distribution
  • manage self and other to ensure the food produced is of high quality, delivered on time and to specification
  • Adopt problem solving judgements to identify and deal with problems within the team and across the organization to drive a positive outcome
  • Use effective methods of communication and operate in a fair and empathic manner that achieves the desired result and demonstrates a customer centric culture
  • Identify skills development needs and actively encourage and support individuals and self to enhance their skills and knowledge
  • Monitor costs, using forecasting to set realistic targets with the team; effectively control resource allocation; minimise wastage and use sustainable working practices
  • Comply with relevant legal requirements and maintain the safety and security of people at all times
  • Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation
  • apply business and brand values that actively market the business, support competitiveness and help meet business objectives
  • execute organisation process, policies and procedures for the supply chain including procurement, traceability, provenance and quality monitoring
  • Research and respond timely to sector trends when maintaining and reviewing the culinary offer

  Behaviours

  • Remain calm under pressure
  • Welcome feedback , be pro-active and solution focused
  • Be committed to the culture vision and values of the business
  • Lead by example
  • Commit to and reflect on own continuous professional development and learning
  • Celebrate personal and organisations achievement
• Apprenticeship category (sector): Catering and hospitality
• Qualification level: 4; Equal to higher national certificate (HNC)
• Course duration: 24 months
• Funding: £9,000 ; Maximum government funding for ; apprenticeship training and assessment costs.
• Job titles include:
  • Executive Chef
  • Development Chef
  • Head Chef
  • Culinary Team Leader
  • Craft Chef
  • Chef Patron

View more information about Senior culinary chef (level 4) from the Institute for Apprenticeships and Technical Education.