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. Below are examples of the subject areas to aid them in this effort:

• Kitchen communication and teamwork
• Food preparation techniques
• Standardised recipes, menus, and specifications
• Cooking methods using pre-prepared and fresh ingredients
• Portion control and efficient batch cooking
• Allergen awareness and special dietary requirements
• Food safety, hygiene, and HACCP principles
• Health, safety, and fire regulations
• Safe operation of kitchen tools and equipment
• Stock control, ordering, and storage procedures
• Waste reduction, sustainability, and environmental best practice
• Time management, organisation, and working under pressure
• Quality control and consistency in dish production
• Customer service awareness in kitchen environments
• Equality, diversity, inclusion, and wellbeing in the workplace

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