A Production Chef (Level 2) plays an essential role in producing consistent, high-quality dishes in a wide variety of kitchen environments. They work as part of a team to prepare, cook, and serve food using centrally developed standardised recipes and menus. They handle predominantly pre-prepared ingredients, often producing meals in high volumes and within strict timeframes. In certain settings, they also provide meals tailored to individuals with specific dietary needs, such as children, older adults, or those recovering from illness.

In their daily work, an employee in this occupation interacts with:

• Kitchen team members, including other production chefs, senior chefs, and kitchen managers

• Front of house teams, who support meal service and customer interaction

• Suppliers and delivery personnel, ensuring stock is checked, rotated, and stored correctly

• Customers or service users, in settings where direct communication is required, such as schools, care homes or workplace canteens

During their apprenticeship, the individual will gain the skills, knowledge, and behaviours required for their chosen role and industry. This includes areas such as;

• Legislation and business standards for the storage of fresh, dried, tinned and frozen goods, following food safety procedures.
• Stock use and rotation methods that minimise waste.
• Principles of professional and effective communication with colleagues, managers, and stakeholders.
• Methods of preparing and cooking pre-portioned fresh and frozen meat, fish, and poultry to business standards.
• Undertake stock control, storage, and rotation.
• Communicate professionally with colleagues, line managers, stakeholders, and customers.
• Work as part of a team to support service delivery.

This Apprenticeship has 2 assessment methods.

• Assessment Method 1: Observation with questions
• Assessment Method 2: Interview underpinned by a portfolio of evidence

Chef , Junior Chef , Production Chef