Chef de Partie Apprenticeship
A Chef de Partie is responsible for running a specific section of the kitchen.
Typically you will manage and organise a small team of workers to ensure dishes go out on time and the work area remains clean and orderly. In smaller kitchens, you may work on your own as a Chef de Partie as the only person in your section. In this important role, you would report to the senior chef.
As part of the Apprenticeship, you will have monthly workplace visits from a Learning Development Advisor, with 6 hours per week off the job training which will be tracked. You will build a portfolio showing your work-based evidence.
Aireville Campus
Study Location
18 Months
depending on Level
Level 3
Qualification Level
None - fully assessed in workplace
College Attendance
What you will study
- Food trends, customer preferences, seasonality, sustainability and how these influence menu development
- The use of technology and innovation within professional kitchen environments
- Advanced food preparation, cooking and finishing techniques across a wide range of ingredients and dishes
- Nutrition, allergens and dietary requirements when planning and producing menus
- The preparation, cooking and presentation of meat, poultry, game, fish, shellfish and vegetable-based dishes
- The production of sauces, soups and stocks using both traditional and modern methods
- Bakery and pastry skills, including doughs, batters, pastries, cakes, biscuits and desserts
- Contemporary culinary techniques, food science and modern methods of cooking
- Food quality, portion control, yield management and reducing waste
- Food safety, hygiene, storage and legislative requirements
- Problem-solving and decision-making in a fast-paced kitchen environment
- Team leadership, coaching and motivating colleagues to achieve high standards
- Effective teamwork and collaboration across kitchen and front-of-house operations
- Equality, diversity and inclusion within hospitality settings
- Staff training, personal development and performance improvement
- Menu planning, business operations and customer expectations
- Financial awareness, including cost control, profitability and reducing waste
- Risk assessment, legal responsibilities and compliance within professional catering operations
- Contribute to the development and improvement of menus and dishes to meet customer and business needs
- Use kitchen technology and equipment effectively to support food production
- Prepare, cook and present a wide range of complex dishes using advanced culinary techniques
- Maximise yield, minimise waste and work efficiently to maintain quality and profitability
- Organise workloads, prioritise tasks and support others to meet service deadlines
- Maintain high standards of food safety, hygiene and kitchen cleanliness
- Store, prepare and present ingredients correctly to ensure quality and food safety
- Coach, support and motivate colleagues to achieve high standards of performance
- Work collaboratively with kitchen and front-of-house teams to deliver excellent customer experiences
- Communicate effectively with colleagues, customers and stakeholders
- Continuously develop personal skills and contribute to the development of others
- Support business performance through efficient working practices, cost control and customer focus
- Monitor ingredients, stock, portion sizes and wastage to help manage costs
- Apply sustainable working practices and encourage responsible resource use
- Maintain safe, secure and legally compliant working environments
- Assess and manage risks, identifying and responding appropriately to issues and concerns
- Be solution-focused to achieve the required outcome
- Support colleagues, customers and the business
- Promote efficient ways of working to the team
- Remain calm under pressure to deliver the required outcomes
- Be commercially aware in approach to all aspects of work
- Advocate the importance of working safely and legally in the best interest of all people
- Commit to and reflect on own and team professional development and learning
- Promote a customer-centric culture
What's Next?
Careers
- Sous Chef
- Pastry Chef
- Chef de Partie
- Head Chef
- Development Chef
To apply for an Apprenticeship, please complete the online application form and our Apprenticeship Team will contact you to arrange an interview.
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