Senior Production Chef (Level 3 Standard)

Senior Production Chefs play a vital role in high‑volume, often centralised or contract catering environments such as education, healthcare, hospitality, travel and large‑scale food production settings. They are responsible for producing high‑quality food while supervising teams and maintaining strict standards.

The broad purpose of this apprenticeship is to develop advanced production skills, leadership capability and operational knowledge. Apprentices learn how to manage people, processes and resources to deliver consistent, safe and cost‑effective food production.

Applicants must have achieved both maths and English at GCSE 4 / C or above prior to enrolment, as well as Level 2 catering qualification. Relevant work-based experience would also be considered.

Employers may set additional entry requirements based on the technical nature of the role.

Hands-on training & college learning

Apprentices are employed in a production kitchen or catering environment while attending college on a day‑release basis for technical training. They develop advanced practical and theoretical skills in:

• The role and responsibilities of a Senior Production Chef
• Supervising kitchen teams and allocating tasks
• Producing high‑quality food for large‑scale service
• Planning production schedules and workflows
• Portion control, costing and minimising waste
• Stock control, ordering and supplier liaison
• Food safety, hygiene, allergen management and health & safety
• Maintaining quality, consistency and service standards
• Using kitchen systems and documentation accurately
• Leadership, communication and problem‑solving skills

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

This programme builds the confidence and competence needed to progress into senior kitchen, supervisory or catering management roles.

Training is delivered on a day‑release model at college, agreed with employers prior to the start of the programme. Apprentices also receive regular workplace visits from an assessor who reviews progress, observes practical skills and supports ongoing development.

Throughout the apprenticeship there will be continuous apprenticeship assessment working towards completion of an End Point Assessment (EPA), which typically includes:

• A practical production skills assessment
• A professional discussion
• A knowledge‑based test
• A review of workplace evidence

This ensures apprentices demonstrate the full range of skills, knowledge and behaviours required for the Senior Production Chef role.

This Level 3 apprenticeship typically takes 12 months to complete, followed by the End Point Assessment period. Duration may vary depending on prior experience and employer requirements.

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