National Apprenticeship Week


Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens.

They report to the Senior Production chef or appropriate line manager. Production chefs are likely to work with centrally developed standardised recipes and menus, producing food often in high volumes. They apply highly methodical organisational skills, energy, accuracy, attention to detail and are mindful of the importance of sustainability and protecting the environment.

Production chefs duties include:

  • Maintaining excellent standards of personal, food and kitchen hygiene
  • Ensuring compliance to procedures, menu specifications and recipes
  • To produce food meeting portion controls, and budgetary constraints
  • Adapting and producing dishes to meet special dietary, religious and allergenic requirements.
  • Follow, complete and maintain production schedules, legislative and quality standard documentation
  • Use specialist kitchen equipment
  • Communicate internally and externally with customers and colleagues
  • Commit to personal development activities

Details of program

This apprenticeship usually takes 12 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 Production Chef.

Some of these include:

  • Techniques for the preparation, assembly, cooking, regeneration and presentation of food.
  • Key nutrient groups, their function and main food sources
  • Allergens and the legal requirements regarding them.
  • How to communicate with colleagues, line managers and customers effectively.
  • The role of the individual in upholding organisations’ vision, values, objectives and reputation.
  • Check, prepare, assemble, cook, regenerate, hold and present food meeting the needs of the customers and maintaining organisational standards and procedures.
  • Produce dishes to suit individuals’ specific dietary, religious and allergenic  needs as required
  • Work collaboratively to uphold the vision, values and objectives of the organisation.
  • Identify own learning style, personal development needs and opportunities and take action to meet those needs.


Duration: 12 months

Delivery Options:

Online ☑️

Face to face ☑️

Combination of both☑️

Start dates: Monthly

Assessment Gateway

After a minimum of 12 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)
  • Developed all the knowledge, skills and behaviours defined in the apprenticeship 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:

  • On-demand test
  • Practical Observation
  • Professional Discussion

All components of the end point assessment must be completed and an end point assessment grade will be determined by the end point assessor.

Are you interested in the Production Chef Level 2?

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