Role profile & what you will learn
The broad purpose of the occupation is to develop new recipes, products and product lines. They will research, responsibly source, develop and launch products to meet specification briefs in line with the organisation’s vision, values and objectives. They will maintain high culinary standards, oversee all food preparation and presentation to ensure quality and standards, order and maintain the inventory of food and supplies for developed dishes/menus, maintain compliance and due diligence documentation within the food safety management system to ensure a safe and hygienic kitchen, monitor food and equipment suppliers, develop recipes from scratch or brief, determine the best presentation/packaging of food, maintain or raise the profit margins on food and identify and coordinate training opportunities for staff.
In their daily work, an employee in this occupation interacts with internal and external stakeholders such as: chef teams, restaurant teams, owners, senior management team, board members, suppliers, marketing.
An employee in this occupation will be responsible for overall maintenance and development of the culinary offer/standard and leading the development of new menus/dishes within an organisation. The senior culinary chef would typically report to (or could also be) the patron of a restaurant or they may report to the senior leadership team or owner of an organisation. There is a significant leadership element to this role; as the culinary inspiration of a sole-trader patron leading the team to introduce new menus or dishes, or as the leader a team of culinary chefs developing items for centralised distribution.
Details of program
This apprenticeship usually takes 24 months to complete during which you will participate in training, development and on-going review activities. This apprenticeship covers the professional behaviours, knowledge and skills that are required of a Senior Culinary Chef. Some of these include:
- 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
- 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
Duration: 24 months
Face to face ☑️
Combination of both☑️
Start dates: Monthly
After a minimum of 24 months on programme, at the assessment gateway your employer will make the decision that you are ready to undertake the end point assessment
Before going forward for end point assessment, you must have:
- Achieved Level 2 English, maths (if not held)
- Completion of portfolio
- Met the set skills, knowledge and behaviours of the standard
- Achieved 20% off the job requirement
End Point Assessment
Following successful completion of the Gateway, you will proceed to end point assessment (EPA).
The EPA is undertaken by an independent assessment organisation.
The End Point assessment components are:
- Project with presentation, practical assessment and questioning
- Professional Discussion, underpinned by a portfolio
Both components of the end point assessment must be completed and an end point assessment grade
will be determined by the end point assessor.