Apprentice Production Chef

MILLERS TEA ROOM LTD

BARNSLEY (S70 5LJ)

Closes in 7 days (Thursday 26 March 2026 at 11:59pm)

Posted on 18 March 2026

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Summary

Are you passionate about food and looking to kick-start your career in the kitchen? We're on the lookout for a motivated and enthusiastic individual to join our kitchen team as a Chef Apprentice. This is a fantastic opportunity to learn while you earn, gaining hands-on experience in a fast-paced kitchen environment.

Wage

£12,480 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
Working Days : Monday, Tuesday (in college) Friday, Saturday. Shifts TBC.

30 hours a week

Start date

Monday 20 April 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

About the Role:

  • Assisting in the preparation and cooking of dishes following set recipes and procedures
  • Maintaining excellent food hygiene and kitchen cleanliness standards
  • Supporting the kitchen team with stock rotation, deliveries, and general tasks
  • Learning essential culinary skills under the supervision of experienced chefs
  • Contributing to a positive, safe, and team-focused working environment
  • Regular mentoring and support from qualified chefs
  • Hands on experience in a busy kitchen
  • Opportunities for progression within our organisation

Where you'll work

PARK ROAD
WORSBROUGH
BARNSLEY
S70 5LJ

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

BARNSLEY COLLEGE

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

Delivery to be completed on site and off the job training either at Barnsley College or your place of work. Student to complete Level 2 Production Chef Apprenticeship.

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4)
  • Maths (grade 4)

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
  • Organisation skills
  • Customer care skills
  • Presentation skills
  • Team working
  • Creative

About this employer

Millers Tea Room is based within Worsborough Mill Country Park, offering a range of fresh locally roasted coffee, speciality teas, freshly made stone baked pizzas, breakfast and brunch, along with a selection of handmade cakes and ice creams!  The MillersTea Room is the perfect place to relax and appreciate the tranquil surroundings of the Country Park.

Company benefits

Pension scheme, family and friends discount

After this apprenticeship

      Opportunities for progression within our organisation.

Ask a question

The contact for this apprenticeship is:

BARNSLEY COLLEGE

Tracey Finch

t.finch@barnsley.ac.uk

The reference code for this apprenticeship is VAC2000020868.

Apply now

Closes in 7 days (Thursday 26 March 2026 at 11:59pm)