Apprentice Chef De Partie

Summary

As a Chef De Partie in our outlet, you should be comfortable working on any section of the kitchen. All our food is made in house from fresh ingredients. You will work to specs and recipes to ensure high standards are met.

Annual wage: £13,312 to £23,795.20 a year
Minimum wage rates (opens in new tab)
Training course: Chef de partie (level 3)
Hours: Monday - Sunday, shifts to be confirmed.
40 hours a week
Possible start date: Monday 27 January
Duration: 1 year 8 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

Opportunity to have input on specials and work as part of a highly experienced team of chefs
Ability to work as a team but also work independently
Ability to work to deadlines
Fresh food preparation
Calmness under pressure
Attention to detail
Excellent communication skills
Assertiveness
Embracing our food culture
Responsibility for a section
Meeting food safety and cleaning standards
Work within our food safety policy regarding all due diligence

Where you’ll work

The Hanging Gate

Sandy Lane, Weaverham

Northwich

CW8 3HG

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

CHESHIRE COLLEGE SOUTH AND WEST

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 candidate will follow a Level 3 Apprenticeship programme and study towards a full Level 3 Chef De Partie Standard
This training will be structured and delivered by Cheshire College - South & West
If the candidate does not hold GCSE grades A*-C (9-4) or equivalent, they will be required to complete a Level 2 Functional Skill in the relevant subject

Requirements

Desirable qualifications

GCSE or equivalent in:

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

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
Enthusiastic
Reliable
Passionate about food

Other requirements

This a remote site and will require transport.

About this company

The Hanging Gate is a beautiful country pub situated in the rural Cheshire village of Weaverham where you can enjoy quality food and drink in relaxed and inviting surroundings. The Hanging Gate is easy to find just off the A49 in the village and there is plenty of parking available. Open roaring fires and a sumptuous décor offer a warm and welcoming environment. We pride ourselves on offering a range of quality cask ales and beers, an extensive selection of wines along with a menu packed full of mouth-watering dishes and daily specials for you to enjoy with friends, family or business colleagues.

After this apprenticeship

Potential full time position upon completion of the apprenticeship

Ask a question

The contact for this apprenticeship is:

CHESHIRE COLLEGE SOUTH AND WEST

Sophie Cain

sophie.cain@ccsw.ac.uk

07867143886

The reference code for this apprenticeship is VAC1000248738.

Apply now

Closes in 22 days (Monday 13 January at 11:59pm)

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