Apprentice Chef de Partie

The Swan at Marbury

Marbury, SY13 4LS

Closes in 10 days (Tuesday 6 August at 11:59pm)

Posted on 12 February 2024

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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)

The pay may be negotiated and may rise after a probation period has been successfully completed.

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

Tuesday 20 August

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 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.

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

    • Your training plan

    This training plan has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

    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 10 days (Tuesday 6 August at 11:59pm)

    When you apply, you’ll be asked to sign in with a GOV.UK One Login. You can create one at the same time as applying for this apprenticeship.