Production Chef (Level 2 Standard)

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

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

For this apprenticeship there are no set entry requirements but if you have not achieved GCSE Maths and English at a 4/C or above, you will be required to attempt Functional Skills Level 2 within the duration of the apprenticeship.

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.

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