Chef de Partie apprentice

Summary

We are looking to recruit an energetic Chef de Partie apprentice to join us as an integral member of the team. This is a real opportunity which attracts a highly competitive package and is available with immediate effect. We wish to hear from candidates with a shared vision of success, enthusiasm, initiative, and teamwork.

Annual wage

£29,000 a year

Minimum wage rates (opens in new tab)

Hours may vary but should generally be a minimum of 30 per week.

Training course

Chef de partie (level 3)

Hours

Various shifts over 5 days each week, including some weekend and some evening working.

30 hours a week

Possible start date

Sunday 1 December

Duration

1 year 6 months

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

As Chef de Partie you will:

Have NVQ Level 2 or higher in professional cookery and catering
Demonstrate experience of working in a busy and safe working environment whilst maintaining excellent relationships with all staff
Be responsible for the provision of an agreed daily menu using fresh, local, and seasonal ingredients and get involved with menu development
Set up and maintain a kitchen section, working with other chefs to deliver great quality food
Complete HSE and food safety protocols and documentation as required including daily HACCP record keeping and food labelling checks
Order stock in a timely and efficient manner
Have good knowledge of food safety and hygiene standards including food handling, preparation, serve and storage in line with EHO guidelines

Where you’ll work

Sky Park Farm

West Harting

Petersfield

GU31 5PT

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

HAVANT AND SOUTH DOWNS COLLEGE

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

The training will involve one day per week at South Downs Campus of HSDC, College Road, Waterlooville PO7 8AA in the training kitchens over an 18 month period, as well as having tasks to do in the workplace with our work based trainer.

Requirements

Essential qualifications

Other in:

Catering/Commis Chef (grade Pass)

Desirable qualifications

GCSE in:

English (grade 4/C)
Maths (grade 4/C)

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
Team working

Other requirements

This site is remote so own transport is essential.

About this company

Here at Sky Park Farm we are devoted to deer. We aim to revive the ancient tradition of red deer in Harting, inviting visitors to experience life on a working farm. We breed deer. We farm deer. Our menus include dishes featuring lean, healthy venison, as well as catering for all dietary requirements. We are driving to be the best food destination in the area. We are using local and seasonal produce. We have a strong kitchen team and we are expanding our business and operating hours, We have a loyal customer base who enjoy our levels of service, quality of food and support to our staff.

https://skyparkfarm.com (opens in new tab)

Company benefits

Benefits: • Company pension • Employee discount • Private health care cover

After this apprenticeship

Ongoing progression and training fully available.

Ask a question

The contact for this apprenticeship is:

HAVANT AND SOUTH DOWNS COLLEGE

Liz Langley

liz.langley@hsdc.ac.uk

02393879999

The reference code for this apprenticeship is VAC1000286978.

Apply now

Closes in 15 days (Saturday 30 November at 11:59pm)

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