Chef de Partie Level Three Apprenticeship

A Chef de Partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they must keep organised so that the dishes go out on time and the work area remains clean and ordery. However, in smaller kitchens a chef de partie may work independently as the only person in their section, also known as a station or section chef. The chef de partie reports to the senior chef and has a very important role in any kitchen.

Indentify how industry and food trends, customer preferences, seasonality, provence and global environmental factors influence the development of dishes and menus

Understand the principles of food preparation and cooking, traditional and modern cuisine, taste, allergens, diet and nutrition to produce dishes and menus that meet business and customer requirements

Support the development of and contribute to reviewing and refreshing menus and dishes in line with business requirements and influencing factors

Identify how to maximise yield and quality, and minimise wastage of ingredient and other resources

Know the food safety practices and procedures to ensure the safe preparation and cooking of food

On demand test-practical observations-culinary challenge project and observation.

Employers will set their own entry requirements.

Progression is expected to be into a senior culinary chef role.