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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.

Entry Requirements

GSCE Grade E/2 or above in English & Maths or Functional Skills Level 1 in English & Maths


The Hospitality Team Member apprenticeship will typically take 15 months to complete

Month 1- 12 is for the on-programme delivery of the apprenticeship. Following this, should apprentices be successful in passing through the  gateway in Month 13, Months 13-15 is allocated for  End Point Assessment.

End-Point Assessment – Month 13-15

The End Point Assessment is designed to assess the apprentice’s competency and understanding and should directly link to the Knowledge, Skills and Behaviours of the Apprenticeship Standard. The EPA is made up of three elements, all of which may be completed online.

These are: –

  • Multiple Choice Test
  • Practical Observation
  • Professional Discussion


Progression route to Level 3 Senior Production Chef

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