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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.

Entry Requirements

Previous achievement of level 2 production chef or a minimum of 12 months relevant industry experience. GSCE Grade C/4 or above in English & Maths or equivalent.

Duration

12 months plus 3 months EPA

Course Information

Work placement must be in-situ before the apprenticeship starts. This can be found by either yourself or with support from Weymouth College. You must work a minimum of 30 hrs per week, one of these days will include one day at college.

Progression

After gaining this qualification, you can progress to employment or a Higher Education qualification, such as a Hospitality Foundation degree. If you would like to progress to a more business-oriented role or run your own restaurant, you can consider complementary courses in Business or Management.

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