Production Chef

A Production Chef works as part of a team in time-bound and often challenging kitchen environments which can include schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They will either report to the Senior Production Chef or the appropriate line manager at the kitchen.

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.

A Production Chef will:

  • 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
  • Adapt 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

End-Point Assessment Components

  • On-Demand Test
  • Practical Observation
  • Professional Discussion

On-Demand Test

The on-demand test assessment will be a 60-minute objective multiple-choice format test comprising of 30 questions with 1 mark available for each. The test will be scenario based, requiring the apprentice to demonstrate reasoning and joined up thinking, demonstrating synoptic performance against the key elements of the standard. The questions will cover a representative sample of the grading criteria, be externally set and marked by an assessment organisation and be undertaken either on the employer’s premises or off-site.

Practical Observation

As a key element of the end-point assessment process, apprentices are required to demonstrate their skills, competence and behaviour in an element job role. The assessment method for these criteria will be via observation. The 120-minute (+/- 10%) practical observation will take place in the workplace by the independent end-point assessor with verbal questioning permitted (on completion of the activity, within the allocated time) to clarify observations. This assessment can be split to cover organisational requirements, preparation and service and must be scheduled when the apprentice will be working in their normal place of work.

Professional Discussion

The professional discussion is a structured, 40 minute (+/- 10%) discussion between the apprentice and their independent end-point assessor. The amount of questions asked during the professional discussion will vary according to the breadth and depth of the answers given (and how many follow-on questions are required) but as a minimum there must be 7 questions asked to cover all the criteria requirements and give full opportunity for the apprentice to demonstrate all the requirements for a distinction grade.

The discussion will be planned in advance to allow the apprentice to prepare fully and will include a range of question covering the period of learning, development and continuous assessment, coverage of the standard and personal development and reflection.

More Information

If you would like to learn more about the Production Chef apprenticeship standard, check out our factsheets page or alternatively you can find more information via the Institute for Apprenticeships website.

Production Chef Apprenticeship Standard

Duration: 12 months
LARS Number: 364
Standard Number: ST0589
Level: 2
Funding Band: 8 (£5,000)


  • Payable at Registration: £175 (25%)*
  • Payable at Gateway: £525 (75%)**

(+£100 surplus if Face to Face Professional Discussion)

Functional Skills:
  • Level 1 Award in Functional Skills English (attempt Level 2 Award in Functional Skills English)
  • Level 1 Award in Functional Skills Mathematics (attempt Level 2 Award in Functional Skills Mathematics)
Payment Terms: Training Qualifications UK will invoice for payment at the registration phase (25%) and upon the gateway process (75%). Payment terms 30 days.
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*25% registration fee is transferrable to a new registration should an Apprentice withdraw from the apprenticeship. Upon receipt Apprentices, Employers and Training Providers will gain access to the TQUK EPA management suite.

**75% fee paid at gateway in non-refundable as we anticipate that once the apprentice has passed through gateway they will be ready to undertake the end-point assessment elements. If the 75% payable upon gateway is not paid within 30 days of invoice we, as the EPAO, will put a hold on any end-point assessment activities being undertaken and any certification processes.

Training Qualifications UK offers one free re-sit per multiple-choice test where included within a standard. Element assessments re-sits will be charged per assessment and standard

How TQUK Can Help You

The new apprenticeship standards are designed to improve upon what’s gone before and help with the apprentice’s initial journey into their chosen career, before you know it, they’ll be on the road to success.


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