Production Chef (Level 2 Standard)

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.

Roles and responsibilities may include:  

• 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

Applicants aged 16–18 who have not achieved GCSE Maths and English at grade 4 (C) or above must work towards and attempt Functional Skills Level 2 in both subjects as part of their apprenticeship programme.

For applicants aged 19 and over, this requirement is optional and can be removed if both the apprentice and employer agree, with the decision formally documented at enrolment.

• Hands-on Training & College Learning: Apprentices work in busy professional kitchens such as schools, hospitals, care homes, or high-street chains, while attending college one day per week. They prepare and cook food in high-volume settings, gaining practical experience in consistency, speed, and teamwork.

• Wide-Ranging Curriculum: The course covers basic cooking methods, food safety, nutrition, portion control, and kitchen operations. Apprentices also learn to follow standardised recipes, maintain hygiene standards, and work efficiently to meet service demands and dietary requirements.

• Specialist Pathways: Depending on the employer, learners may focus on public sector catering, branded restaurant chains, or contract catering. Employers may support additional training in allergen awareness, batch cooking, or menu adaptation depending on the setting and customer needs.

• Career-Ready Qualification: Upon completion (typically 12 months), apprentices earn a Level 2 qualification and are ready for roles like production chef, catering assistant, or kitchen operative, with progression into Senior Production Chef or specialist food service roles.

For a comprehensive understanding of this programme and what it entails, please click here. 

This Production Chef Apprenticeship is taught at our London Road campus, one day per week with assessment and observations within the workplace throughout the apprenticeship.

Typically, this Level 2 Apprenticeship will take 12 months to complete, plus the End Point Assessment period.

To be an apprentice, you will need an employer who can offer you a specific role relevant to this apprenticeship and release you for your training. Once you have an employer in place, you can apply online. If after reading this fact sheet, you are still undecided about the course most suitable for you, please drop into one of our advice events, ring the Apprenticeship Team on 01743 653444 or email apprenticeships@shrewsbury.ac.uk