Chef de partie Apprentice

Summary

We are looking for a passionate and enthusiastic individual to join our team as an Apprentice Chef de Partie. This is an excellent opportunity to start a career in the culinary field. The Apprentice will support the kitchen operation for BR6.

Annual wage: £18,000 a year
Minimum wage rates (opens in new tab)
Training course: Chef de partie (level 3)
Hours: Monday - Friday, 7.30am - 3.30pm
37 hours a week
Possible start date: Thursday 23 January
Duration: 1 year
Positions available: 1

Work

As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.

What you’ll do at work

Keep up to date with HACCP documents, ensuring they are filled out daily
Ensure stations are kept clean and organised
Keep on top of dishes in pot-wash during service
Follow organisations cleaning procedures, reporting any faults to supervisor
Ensure food is stored correctly – following F.I.F.O storage system
Monitor kitchen equipment – reporting any faults to supervisor
Ensure safe storing of equipment – knives, blades etc
Perform stock checks, informing supervisors of depleting stock
Label food items for storage within organisations policy
Prepare (wash, cut, cook) vegetables, fruits and meats to specifications
Assemble / cook dishes on the menu with consistent quality
Receive deliveries, checking use-by dates, packaging quality, etc.

Where you’ll work

Orpington Campus

The Walnuts

Oprington

BR6 0TE

Training

An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.

College or training organisation

LONDON SOUTH EAST COLLEGES

Your training course

Chef de partie (level 3)

Equal to A level

Course contents

Review and refresh menus and dishes in line with business requirements and influencing factors
use technology in line with business procedures and guidelines to achieve the best result
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
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
prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard
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
ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer
brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard
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
use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture
develop own skills and knowledge, and those of the team, through training and experiences
apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs
use sustainable working practices and encourage and support others to do the same
comply with legal requirements and inspire confidence by maintaining the safety and security at all times
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
Review and refresh menus and dishes in line with business requirements and influencing factors
use technology in line with business procedures and guidelines to achieve the best result
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
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
prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard
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
ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer
brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard
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
use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture
develop own skills and knowledge, and those of the team, through training and experiences
apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs
use sustainable working practices and encourage and support others to do the same
comply with legal requirements and inspire confidence by maintaining the safety and security at all times
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

Your training plan

Chef de Partie Level 3 Apprenticeship Standard

Requirements

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Attention to detail
Organisation skills
Customer care skills
Problem solving skills
Analytical skills
Logical
Team working
Creative
Initiative
Non judgemental
Patience
Physical fitness

About this company

Welcome to London South East Colleges, where your journey to career success begins. With seven campuses across Bromley, Bexley, Greenwich and Lambeth, we believe in the power of community. We operate as a social enterprise, supporting social mobility and ensuring everyone can reach their career goals. Our ambition is to transform lives through the power of learning. Our fantastic facilities, expert tutors, and thriving student community make our college a great place to study and reach your full potential. Our courses are designed with your future career in mind, providing practical skills and real-world experiences that employers value. We work closely with local and national businesses to ensure our curriculum stays relevant and fully prepares our learners. If you want to get on course and become part of a supportive, thriving community dedicated to helping you succeed, apply now! We can’t wait to hear from you.

https://www.lsec.ac.uk/ (opens in new tab)

After this apprenticeship

Further progression may well be available in other areas within our sector, upon successful completion of your apprenticeship

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