Production Chef Apprenticeship

a kitchen with Production Chefs at their stations preparing their dishes

Production Chef Apprenticeship

Production Chef
Overview of Role
Working as part of a team in kitchen environments.
15 Months (13 months Practical Period of Training + 2 months for End Point Assessment)
Suitable for Roles Within
Commercial kitchen environments
Examples could be Schools, Hospitals, Armed Forces, Care Homes, Pub Kitchens, High Street casual dining, Hotels, Holiday Parks etc.
End Point Assessment (Awarding Organisation)
Highfield logo
Start Date
Flexible around the needs of the business
Maximum Price


Prices are negotiable depending on the nature of the delivery model agreed.

Visit our Apprenticeship Funding page to see your options for funding.

Production Chef Apprenticeship
Occupational Profile

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;

  • maintain excellent standards of personal, food and kitchen hygiene
  • ensure compliance to procedures, menu specifications and recipes
  • produce food meeting portion controls, and budgetary constraints
  • adapting and produce 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

Production Chef Apprenticeship

Knowledge and Skills

Kitchen Operations
(Know it)
(Show it)
Techniques for the preparation, assembly, cooking, regeneration and presentation of food. Check, prepare, assemble, cook, regenerate, hold and present food meeting the needs of the customers and maintaining organisational standards and procedures.
The importance of organisational/brand specifications and consistency in food production. Use kitchen tools and equipment correctly to produce consistently high quality dishes according to specifications.
How to check fresh, frozen and ambient foods are fit for purpose. Take responsibility for the cleanliness, organisation and smooth running of the work area.
Procedures for the safe handling and use of tools and equipment.
The importance of following correct setting up and closing down procedures.
Specific standards and operating procedures for organisations.
(Know it)
(Show it)
Key nutrient groups, their function and main food sources. Produce dishes to suit individual's specific dietary, religious and allergenic needs as required.
The scope and methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals.
Legal and Governance
(Know it)
(Show it)
Allergens and the legal requirements regarding them. Operate within all regulations, legislation and procedural requirements.
Relevant industry specific regulations, legislation, and procedures regarding food safety, HACCP, health and safety appropriate to organisations. Complete and maintain documentation to meet current legislative guidelines.
The importance of following legislation and the completion of legal documentation.
(Know it)
(Show it)
How to communicate with colleagues, line managers and customers effectively. Use effective methods of communication with all colleagues, managers and customers to promote a positive image of yourself and the organisation.
Principles of customer service and how individuals impact customer experience. Work in a fair and empathetic manner to support team members while offering a quality provision.
How and why to support team members in own area and across organisations. Work to ensure customer expectations are met.
Business or Commercial
(Know it)
(Show it)
The role of the individual in upholding organisations’ vision, values, objectives and reputation. Work collaboratively to uphold the vision, values and objectives of the organisation.
The financial impact of portion and waste control. Use technology appropriately.
How technology can support food production organisations. Maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos.
The importance of sustainability and working to protect the environment.
Personal Development and Performance
(Know it)
(Show it)
How personal development and performance contributes to the success of the individual, team and organisation. Identify own learning style, personal development needs and opportunities and take action to meet those needs.
How to identify personal goals and development opportunities and the support and resources available to achieve these. Use feedback positively to improve performance.
Different learning styles.


  • Lead by example working conscientiously and accurately at all times.
  • Be diligent in safe and hygienic working practises.
  • Take ownership of the impact of personal behaviours and communication by a consistent, professional approach.
  • Advocate equality and respect working positively with colleagues, managers and customers.
  • Actively promote self and the industry in a positive, professional manner.
  • Challenge personal methods of working and actively implement improvements.

Transferable Skills

Before taking their end-point assessment apprentices must: * achieve level 1 English and maths (equivalent to GCSEs at grades D to G) * take the test for level 2 English and maths (equivalent to GCSEs at grades A* to C).

Production Chef Apprenticeship Vacancies

Live Production Chef Apprenticeship Vacancies

Sorry, we have no current apprentice vacancies available.

We are ALWAYS looking for employers who want to take apprentices or have employees who want to undertake an apprenticeship.

If you are an Employer in this position please contact us here, we would love to hear from you.

Our Apprenticeship Vacancy Process

Our current open opportunities to become an apprentice on this apprenticeship will be listed above if there are any available at the moment.

The process of undertaking an apprenticeship requires 3 parties, the apprentice, the employer and the training provider (us) .

The employer will usually contact us to put their existing staff or new recruits on to a chosen apprenticeship OR we can help with the recruitment process through the GOV.UK Recruit an Apprentice service and help advertise for apprentices on our website.

If you are wishing to become an apprentice please click on the appropriate vacancy below for a brief overview of the role and there will be a link at the bottom for further details and how to apply.

If there isn't an appropriate vacancy below for you then you can either check our full list of other apprenticeship vacancies in alternative industries or you will need to have an employer who has already agreed to recruit you as an apprentice before we can proceed.

If you wish to find out any other information about becoming an apprentice then please send us a message using the button below.

If you are an employer wishing for existing staff or new recruits to undertake an apprenticeship, then please make an Employer Enquiry.