A Senior Production Chef plays a pivotal leadership role in managing the delivery of high-quality, standardised dishes across a variety of kitchen environments. They lead or support a kitchen team to ensure that centrally designed recipes, menus, and operating procedures are executed consistently and efficiently. Working across sectors such as schools, hospitals, the Armed Forces, care homes, high-street casual dining, and pub kitchens, Senior Production Chefs ensure that food production meets organisational, legislative, and customer expectations.

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

• Head chefs, kitchen managers, and senior leaders, to report on daily service, performance, and compliance

• Production chef teams and kitchen assistants, providing supervision, guidance, and on-the-job training

• Front of house teams, to coordinate service, portioning, and customer flow

• Suppliers, delivery staff, and procurement teams, to ensure stock accuracy, quality, and cost control

• Customers or service users, particularly in environments where direct feedback or dietary discussion is required

• Compliance, health & safety, and facilities teams, to maintain standards, equipment, and safe working environments

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 support them in this effort:

• Leadership, supervision, and team management
• Advanced kitchen communication and staff briefing techniques
• Menu execution using centrally developed recipes and specifications
• Supervising dietary requirements and allergen-safe food production
• Quality assurance and consistency in high-volume environments
• Food safety management systems (including delivery, storage, cooking, and service)
• Health, safety, fire, and risk management in kitchen operations
• Monitoring and maintaining kitchen equipment and work areas
• Budgeting, cost control, stock management, and waste reduction
• Supplier liaison, ordering procedures, and procurement compliance
• Performance monitoring, productivity improvement, and service optimisation
• Recruitment support, staff development, and identifying training needs
• Sustainability, environmental responsibility, and legislative best practice
• Customer experience improvement across varied service environments
• Equality, diversity, inclusion, and wellbeing in supervisory roles

This Apprenticeship has 3 assessment methods.

• Assessment Method 1: On-demand test
• Assessment Method 2: Practical observation
• Assessment Method 3: Professional discussion

Senior Production Chef, Head Chef, Kitchen Manager/Supervisor, Cook