Level 2 Production Chef Apprenticeship - Millets Farm Centre
MILLETS FARM CENTRE LTD
Abingdon (OX13 5HB)
Closes in 17 days (Sunday 1 February 2026)
Posted on 15 January 2026
Contents
Summary
Millets Farm Centre are looking for a passionate and reliable Level 2 Apprentice to join our catering team, working across two on-site kitchens that pride themselves on quality, seasonality, and sustainability.
- Wage
-
£16,881.80 to £27,301.56, depending on your age
National Minimum Wage
- Training course
- Production chef (level 2)
- Hours
-
Monday - Sunday 7am - 6pm on a rota basis.
43 hours a week
- Start date
-
Monday 2 February 2026
- Duration
-
1 year
- Positions available
-
1
Work
Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.
What you'll do at work
This is a full time position offering stable hours and the opportunity to work with fresh, home-grown produce straight from their estate.
What You'll Be Doing:
- Preparing and cooking high-quality dishes using home-grown and locally sourced ingredients
- Working across two unique kitchens on the site, supporting daily service and prep
- Maintaining high standards of food hygiene, cleanliness, and presentation
- Contributing to menu ideas with fresh, seasonal produce
- Supporting kitchen organisation, stock control, and waste management
What They're Looking For:
- Previous experience in a professional kitchen is desired but not essential; they are happy to train from scratch for someone who is keen to develop a career in kitchens.
- A full UK driving licence is essential due to early start times in a rural location.
- Strong work ethic, reliability, and a genuine passion for quality food
- Knowledge of or interest in seasonal cooking and home-grown produce.
Why Join Us?
- Fixed, sociable daytime hours, no late nights
- Opportunity to work with fresh produce
- Supportive, passionate kitchen team
- Career development and training opportunities in a growing business.
Job Types: Full-time, Permanent
Benefits:
- Company events
- Discounted or free food
- Employee discount
- Free parking
- On-site parking
- Store discount
Ability to commute/relocate: Abingdon OX13 5HB: reliably commute or plan to relocate before starting work (preferred)
Where you'll work
Millets Farm Centre, Kingston Road
Abingdon
OX13 5HB
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SKERN LODGE LIMITED
Training course
Production chef (level 2)
Understanding apprenticeship levels (opens in new tab)
What you'll learn
Course contents
- Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
- Prepare and cook fresh and frozen fruit and vegetables to business standards.
- Prepare salad vegetables to business standards.
- Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
- Regenerate dried and frozen ingredients and dishes.
- Undertake stock control, storage, and rotation.
- Communicate professionally with colleagues, line managers, stakeholders, and customers.
- Work as part of a team to support service delivery.
- Follow specifications to produce, portion, and present food.
- Manage own time to ensure allocated tasks are completed.
- Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Use feedback to improve own performance.
- Prepare and close down an area for service.
- Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
- Maintain prep and par levels according to business need.
- Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
- Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
- Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
- Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
- Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
- Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
- Follow equity, diversity, and inclusion legislation and organisational policies.
- Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
- Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
- Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
- Prepare and cook fresh and frozen fruit and vegetables to business standards.
- Prepare salad vegetables to business standards.
- Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
- Regenerate dried and frozen ingredients and dishes.
- Undertake stock control, storage, and rotation.
- Communicate professionally with colleagues, line managers, stakeholders, and customers.
- Work as part of a team to support service delivery.
- Follow specifications to produce, portion, and present food.
- Manage own time to ensure allocated tasks are completed.
- Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
- Use feedback to improve own performance.
- Prepare and close down an area for service.
- Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
- Maintain prep and par levels according to business need.
- Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
- Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
- Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
- Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
- Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
- Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
- Follow equity, diversity, and inclusion legislation and organisational policies.
- Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
- Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
Training schedule
You will be supported by a trainer throughout your apprenticeship.
As you progress through your apprenticeship your duties and responsibilities will alter as you develop the skills for a successful career in catering.
Training will be a mix of face-to-face and online learning.
You will gain a Level 2 Production Chef Apprenticeship Qualification.
Functional Skills in maths and English if required.
Requirements
Desirable qualifications
GCSE or equivalent in:
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
- Communication skills
- Attention to detail
- Presentation skills
- Logical
- Team working
- Initiative
- Physical fitness
Other requirements
Can you get to Millets Farm Centre? This is a long-term full-time position, not seasonal work.
About this employer
Millets Farm is truly homegrown and has been run by the Carter family since 1952. With over 500 acres of farmland, they are still very much committed to their farming heritage and growing their our own fruit and vegetables remains important to the business.
After this apprenticeship
We are looking for candidates who want to develop a long-term career within catering. Further training is available, and permanent employment opportunities may be available upon successful completion of your apprenticeship.
Ask a question
The contact for this apprenticeship is:
SKERN LODGE LIMITED
The reference code for this apprenticeship is VAC2000008984.
Apply now
Closes in 17 days (Sunday 1 February 2026)
After signing in, you’ll apply for this apprenticeship on the company's website.