Chef de Partie Apprenticeship

two chefs preparing vegetables in a commercial kitchen

Chef de Partie Apprenticeship
Overview

Role
Chef de Partie
Level
3
Overview of Role
Running a specific section of a professional kitchen, for example, sauces, pastries or fish.
Reference
ST0227
Duration
18 Months + EPA Period (4 Months)
Suitable for Roles
Chef de Partie, Line Chef, Section Chef
Locations
Restaurants, Hotels, Care Homes/Hospitals, Military establishments and Cruise Ships
End Point Assessment
City & Guilds
Start Date
Flexible around the needs of the business
Maximum Price

£9000

Prices are negotiable depending on the nature of the delivery model agreed.

Visit our Apprenticeship Funding page to see your options for funding.

Chef de Partie Apprenticeship
Occupation Summary

This occupation is found in the Hospitality industry across a range of sectors including hospitality, aviation and care. Chef de Parties may work in different types of organisations and employers such as restaurants, hotels, care homes/hospitals, military establishments and cruise ships.

The broad purpose of the occupation is to prepare, cook and finish complex dishes while overseeing a section of the kitchen, which could be the pastry, larder, butchery, fish, sauce or vegetable section of the kitchen. A Chef de Partie will oversee and supervise team members with receiving, storing, preparing, cooking and finishing of a range of food items to support the kitchen in providing the culinary offer. A Chef de Partie will contribute and help the sous chef and head chef to review and refresh new dishes and menus.

Chef de Parties are responsible for ensuring their team and themselves maintain high standards of personal, and food hygiene and oversee the receiving and correct storage of deliveries. They oversee and monitor the quality and safety of food, whilst maximising yield and quality ensuring that waste is minimised.

By meeting the required operational standards, Chef de Parties will deliver the customer experience, leading to desired revenue and profit margins thereby increasing business performance and competitiveness within the market. In their daily work, an employee in this occupation interacts with a team (brigade) of chefs, the wider team including front of house staff, suppliers and customers. A Chef de Partie will organise a small team to produce cook and finish a range of food items.

If they work in a smaller establishment, they will take responsibility for producing cooking and finishing a range of complex food items required for each service for a particular section. Chef de Parties may work unsociable hours including early mornings, late evenings, weekends and holidays. An employee in this occupation will be responsible for overseeing, monitoring and supervising a specific section of the kitchen. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and the work area remains clean and orderly. However, in smaller kitchens a Chef de Partie may work independently as the only person in their section. The Chef de Partie reports to a senior chef (such as sous chef, head chef, chef patron depending on the hierarchy of the establishment) and has a very important role in any kitchen.

Chef de Partie Apprenticeship
Occupational Duties

Duty Description KSBs
Duty 1 Prepare dishes and menu items using advanced preparation methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications. K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K23 K24 K25 K26 K27 K33 K34
S2 S3 S4 S5 S6 S7 S10 S13 S14 S15
B1 B2 B3 B4 B5 B6 B8
Duty 2 Cook dishes and menu items using advanced cooking methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications. K1 K2 K3 K14 K15 K16 K17 K18 K19 K20 K21 K23 K24 K25 K26 K27 K33 K34
S2 S3 S4 S5 S6 S7 S10 S12 S13 S14 S15
B1 B2 B3 B4 B5 B6 B8
Duty 3 Finish dishes and menu items using advanced finishing methods or a variety of basic methods combined in a complex manner in line with organisation brand standards and recipe specifications. K1 K2 K3 K22 K23 K24 K25 K26 K27 K33 K34
S2 S3 S4 S5 S6 S7 S10 S12 S13 S14 S15
B1 B2 B3 B4 B5 B6 B8
Duty 4 Maximise yield and quality ensuring waste is minimised whilst working in a time bound environment. K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K23 K24 K25 K26 K27 K32 K33
S2 S3 S4 S5 S6 S7 S12 S13 S14 S15
B1 B2 B3 B5
Duty 5 Contribute to reviewing and refreshing menus and dishes in line with business requirements and influencing factors. K1 K2 K3 K23 K24 K25 K26 K27 K28 K30 K32 K33
S1 S2 S4 S8 S9 S10 S12
B1 B2 B3 B5 B6 B7 B8
Duty 6 Oversee and supervise section staff to store, prepare, cook and finish all ingredients in line with organisation brand standards, quality and safety. K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K23 K25 K26 K27 K28 K29 K30 K31 K33 K34 K35
S4 S5 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16
B1 B2 B3 B4 B6 B7
Duty 7 Operate and oversee the use of technology and specialist kitchen equipment in the production of complex dishes and menu items. K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K23 K26 K28 K29 K30 K31 K33 K34 K35
S2 S3 S4 S5 S7 S8 S10 S12 S13 S14 S15 S16
B1 B2 B3 B4 B5 B6
Duty 8 Coach and motivate team members positively to deliver high quality dishes and menu items. K25 K26 K27 K28 K29 K30 K31 K32 K33 K34
S5 S7 S8 S9 S10 S11 S12 S13 S14 S15
B1 B2 B3 B4 B5 B6 B7 B8
Duty 9 Liaise with internal and external stakeholders to build team and inter-team relations, influencing behaviours of team members both back and front of house. K25 K28 K29 K30 K31 K32 K33 K34 K35
S5 S8 S9 S10 S11 S12 S14 S15 S16
B1 B2 B3 B4 B5 B6 B7 B8
Duty 10 Improve competitiveness, business performance, revenue, profit margins and customer experience. K1 K2 K3 K23 K24 K25 K26 K27 K31 K32 K33
S1 S2 S4 S5 S7 S10 S11 S12 S13 S14
B1 B2 B3 B4 B5 B6 B7 B8
Duty 11 Monitor production in line with legislative regulations including protecting people’s health safety and security. K24 K25 K26 K27 K34 K35
S5 S7 S9 S10 S13 S15 S16
B1 B2 B4 B6
Duty 12 Carry out risk assessments identifying and isolating matters of concern and ensure evaluation and reviewing is completed timely. K2 K24 K26 K27 K28 K34 K35
S2 S4 S5 S7 S15 S16
B1 B3 B6

Chef de Partie Apprenticeship
Knowledge, Skills and Behaviours

Knowledge

K1 How industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus.
K2 How technology supports the development and production of complex dishes and menu items in the kitchen environment.
K3 The principles of advanced food preparation and cooking; traditional and modern cuisine; taste; allergens; diet and nutrition to produce complex dishes and menu items that meet business and customer requirements.
K4 Advanced preparation methods or a variety of basic methods combined in a complex manner for meat, poultry, game and offal dishes and menu items for example, hanging, skinning, plucking, checking for and removing shot, boning, stuffing, filling, tying, trussing, trimming, rolling, tenderising, chining, larding, barding, portioning, seasoning, marinating, ballantine, galantine, smoking (hot and cold).
K5 Advanced preparation methods or a variety of basic methods combined in a complex manner for fish dishes and menu items (including white fish round and flat, oily fish, exotic fish categories) and shellfish dishes and menu items including gutting, cleaning, descaling, skinning, trimming, filleting, removing bones, shelling, cutting, marinating, coating.
K6 Advanced preparation methods, or a variety of basic methods combined in a complex manner, for vegetable dishes and menu items (including roots, bulbs, flower heads, fungi, seeds and pods, tubers, leaves, stems, vegetable fruit categories) dishes and menu items including washing, peeling, chopping, slicing, trimming, grating, turning, combining further ingredients.
K7 Advanced preparation methods, or a variety of basic methods combined in a complex manner, for vegetable protein (for example, soya, Quorn, seitan, tofu) dishes and menu items including rehydrating, chopping, slicing, trimming, grating, combining further ingredients.
K8 Advanced preparation methods for sauces, or a variety of basic methods combined in a complex manner, (for example, compound butter, beurre manié, cold roux, emulsified, cream thickened, white/brown sauce derivatives, reduced) including weighing, measuring, chopping, roux, skimming, passing, straining, blending, whisking, clarifying, reducing, chilling, addition of a liaison, puréeing.
K9 Advanced preparation methods for soups or a variety of basic methods combined in a complex manner (for example, consommé, bisque, chowder, velouté, cold) including weighing, measuring, chopping, roux, skimming, passing, straining, blending, whisking, clarifying, reducing, chilling, addition of a liaison, puréeing.
K10 Advanced preparation methods for dough and batter products (including laminated and fermented), or a variety of basic methods combined in a complex manner, including weighing, measuring, sieving, mixing, kneading, proving, knocking back, shaping, laminating, folding.
K11 Advanced preparation methods for paste products, or a variety of basic methods combined in a complex manner, (including short, sweet, suet, choux, puff, flaky, sable, hot water, convenience) including weighing, measuring, sifting, rubbing in, kneading, creaming, resting, aerating, conditioning/chilling, piping, laminating, rolling, folding, lining, moulding, trimming.
K12 Advanced preparation methods for hot, cold and frozen desserts, or a variety of basic methods combined in a complex manner, (for example, ice-cream / sorbet-based, mousse, soufflés, egg-based set, bavarois, hot sponge-based, fruit-based, paste-based) including, sieving, mixing, creaming, aeration, adding flavours/colours, puréeing, combining, use of moulds, combining.
K13 Advanced preparation methods for biscuits, or a variety of basic methods combined in a complex manner, (for example, tuiles, sable, Viennese, Japonaise, Dutch), advanced preparation methods for cakes and sponges (for example, sugar batter, flour batter, melted method, fatless sponge, separated egg method, whole egg foams, aerated egg white method, scones) or a variety of basic methods combined in a complex manner including weighing, measuring, creaming, beating, whisking, folding, rubbing in, greasing, glazing, portioning, piping, shaping, filling, rolling, lining, spreading, smoothing, mixing, stacking, coating, slicing
K14 Advanced cooking methods for meat, poultry, game and offal dishes and menu items, or a variety of basic methods combined in a complex manner, including searing, grilling, griddling, frying (deep, shallow, sauté and stir), braising, stewing, baking, roasting, pot roasting, steaming, boiling, poaching, bain-marie, sous-vide, en papillote, spatchcock, smoking, confit, combination.
K15 Advanced cooking methods for fish and shellfish dishes and menu items, or a variety of basic methods combined in a complex manner including frying (deep, sauté and shallow), grilling, poaching, baking, steaming, stewing, boiling, en papillote, sous-vide, confit, smoking, ceviche, combination.
K16 Advanced cooking methods for vegetables dishes and menu items, or a variety of basic methods combined in a complex manner and vegetable protein dishes and menu items including blanching, boiling, roasting, baking, grilling, braising, frying (deep, shallow and stir), steaming, stewing, confit, sous-vide, smoking, pickling, ceviche, combination.
K17 Cooking methods for advanced sauces and soups, or a variety of basic methods combined in a complex manner, including boiling, simmering, reducing, thickening, flavouring, addition of a liaison.
K18 Cooking methods for advanced dough and batter products, or a variety of basic methods combined in a complex manner including baking and frying.
K19 Cooking methods for advanced paste products, or a variety of basic methods combined in a complex manner, including baking, combination cooking.
K20 Cooking method for advanced biscuits, cakes and sponges or a variety of basic methods combined in a complex manner, (for example, sugar batter, flour batter, melted method, fatless sponge, separated egg method, whole egg foams, aerated egg white method, scones) – baking.
K21 Cooking methods for advanced hot, cold and frozen desserts, or a variety of basic methods combined in a complex manner, including, poaching, baking, boiling, steaming, deep frying, bain-marie, microwaving.
K22 Advanced finishing methods for all food groups including resting, garnishing, adding sauce, dressing, glazing, gratinating, piping, icing, filling, decorating, dusting, dredging, decorating, moulding, de-moulding, cooling, stacking, portioning, cutting, sprinkling, lattice, quadrillage, scoring and why each method is applied.
K23 How traditional, classical and modern skills and techniques, culinary science and contemporary styles affect the advanced preparation, cooking and finishing methods of the complex dishes and menu items.
K24 How to maximise yield and quality, and minimise wastage of ingredients and other resources.
K25 Problem-solving techniques when maintaining standards whilst working in a challenging, time bound environment.
K26 Tthe food safety practices and procedures to ensure the safe preparation and cooking of food.
K27 What to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation.
K28 How to brief, coach and motivate others positively to deliver quality dishes and menu items.
K29 Their role in building teams and inter-team relationships, and how to influence behaviours of team members both back and front of house.
K30 How to work with people from a wide range of backgrounds and cultures and recognise how local demographics may impact on the product range of the business.
K31 The methods available (for example, instructor-led, virtual, web-based, coaching, discussion, simulation and role-play) and importance of, training and development to maximise the performance of self and team.
K32 How the business strategy, customer profile, culture and constraints influence the development of creative, profitable, and competitive menus.
K33 The principles of profit and loss, and recognise how to support the overall financial performance of the business through operating efficiently to reduce wastage and deliver profit margins.
K34 The relevant legislation regulations and responsibilities pertinent to this occupation.
K35 The principles of risk assessment and how to identify, plan for and minimise risks to the service and operation.

Skills

S1 Review and refresh menus and dishes in line with business requirements and influencing factors.
S2 Use technology in line with business procedures and guidelines to achieve the best result.
S3 Use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements.
S4 Use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements.
S5 Prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard.
S6 Prepare, cook and finish food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded.
S7 Ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer.
S8 Brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard.
S9 Work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome.
S10 Use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture.
S11 Develop own skills and knowledge, and those of the team, through training and experiences.
S12 Apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience.
S13 Monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs.
S14 Use sustainable working practices and encourage and support others to do the same.
S15 comply with legal requirements and inspire confidence by maintaining the safety and security at all times.
S16 Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation.

Behaviours

B1 Be solution focused to achieve the required outcome.
B2 Support colleagues, customers and the business.
B3 Promote efficient ways of working to the team.
B4 Remain calm under pressure to deliver the required outcomes.
B5 Be commercially aware in approach to all aspects of work.
B6 Advocate the importance of working safely and legally in the best interest of all people.
B7 Ccommit to and reflect on own and team professional development and learning.
B8 Promote a customer centric culture.

Transferable Skills

Apprentices who have not yet achieved Level 2 English and maths are required to achieve Level 2 English and maths prior to taking the End Point Assessment.

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