Apprentice Chef de Partie

Summary

A culinary apprentice, ready to take on their own responsibilities in the kitchen, is sought by a growing pub group. The successful candidate will need to show passion and flair for cooking, show enthusiasm for developing new dishes and take charge of a section which they are proud to call their own.

Annual wage

£13,312 to £23,795.20 a year

Minimum wage rates (opens in new tab)

* Freshly laundered uniforms provided every shift (staff provide own shoes) *Share of tips * Free meals on shift * Staff discount card of 50 per cent off per meal up to four people. Up to four meals a month.

Training course

Chef de partie (level 3)

Hours

Flexible shifts to be confirmed and run over seven days with three days off a week. At least two of these days off together. Four days on are 12-hour shifts. Hours to be confirmed.

40 hours a week

Possible start date

Monday 27 January

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

The Swan at Marbury’s Chef de Partie will support the Head Chef to maintain the pub’s well-established and hard-earned great reputation for food. They will be an integral part of the kitchen team, who take great pride in their seasonal, made from scratch menu which embraces many traditional pub meals with modern twists. They will be expected to lead by good, professional example, always encouraging more junior members of the team.

Duties will include;

*Designing your own recipes and developing the menu, in partnership with the Head Chef.

*Leading on a specific section of the kitchen and ensuring the dishes produced are consistently of a high standard and produced with health and safety and hygiene regulations, always at the fore.

* Assisting in general with food service, including plating up, with sometimes taking the lead on the pass.

* Day to day food prep which will include varied tasks from baking beer bread and making stock and gravy to preparing delicious main courses and refined desserts.

*Accurate costing up of meals, including your own recipes, and calculating GP.

*Adhering to food safety and being responsible for the general management and cleanliness of the kitchen.

*Stock control, overseeing and being responsible for the delivery of supplies for your particular station.

* Making sure mindful of customers’ allergies and dietary requirements.

Where you’ll work

The Swan at Marbury

Wrenbury Road

Marbury

SY13 4LS

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 successful candidate will complete a Level 3 Chef de Partie apprenticeship, delivered in partnership with Cheshire College – South & West. Delivery method and location to be confirmed.

If you do not already hold GCSEs at grade A*-C / 9-4 in English and Maths you will complete Functional Skills in the related subjects to attain Level 2 Functional Skills.

Requirements

Desirable qualifications

GCSE or equivalent in:

English (grade Level 4/Grade C or above)
Maths (grade Level 4/Grade C or above)

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
Team working
Works well under pressure
Adaptable
Former kitchen experience
Leadership skills
Sets an example to others
Honest and trustworthy
Reliable
Conscientious
Energetic
Takes pride in work
Passion for food/cooking

Other requirements

Transport – very limited public transport to Marbury.

About this company

The Swan at Marbury is a popular pub with an excellent reputation in the heart of a pretty Cheshire village. The 19th century inn is one of the jewels in the crown of Pubs Limited, a growing group of traditional hostelries with Mr Brunning, of Brunning & Price fame, at its helm. The group is dedicated to breathing new life into historic pubs which are part of the lifeblood of the communities they serve, preventing them from falling into disrepair. They invest heavily to improve the fabric of the building with sympathetic renovations which complement the character of these often, much-loved community inns. The teams at Pubs Limited number 130-strong over four other pub sites which include The Black Bear in Whitchurch and The Hare in Farndon. They pride themselves on providing welcoming, warm and comfortable spaces for meeting and socialising where people can enjoy good, homemade food, real ales and decent wines. The group has its own specially brewed house ale and a selection of wines blended exclusively in Bordeaux.

https://pubs.co.uk/ (opens in new tab)

After this apprenticeship

The chance to develop your culinary career with Pubs Limited’s growing group of successful pubs.

Ask a question

The contact for this apprenticeship is:

CHESHIRE COLLEGE SOUTH AND WEST

Claire Garner

claire.garner@ccsw.ac.uk

The reference code for this apprenticeship is VAC1000230526.

Apply now

Closes in 18 days (Monday 13 January at 11:59pm)

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