Apprentice Chef De Partie

Summary

You will prepare, cook & finish complex dishes while overseeing a section of the kitchen, which could be the pastry, larder, butchery, fish, sauce or vegetable section. You’ll oversee & supervise team members with receiving, storing, preparing, cooking & finishing of a range of food items to support the kitchen in providing the culinary offer.

Wage

£15,704 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Training course

Chef de partie (level 3)

Hours

Days - Flexible Hours - To be agreed, as will need to do shifts, work evenings and or weekends.

40 hours a week

Start date

Tuesday 1 July 2025

Duration

1 year 6 months

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

Create and serve desserts
Learn and construct starters
Prep vegetables
Butchery Skills
Baking Breads
Making Sauces

Where you'll work

OLD HOUSE AT HOME
BURTON
CHIPPENHAM
SN14 7LT

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

WILTSHIRE COLLEGE AND UNIVERSITY CENTRE

Your training course

Chef de partie (level 3)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

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

Chef de partie Level 3 Apprenticeship Standard
This is a workbased Apprenticeship with Wiltshire College and University Centre Assessor support

Requirements

Desirable qualifications

GCSE in:

English (grade 4/C - 9/A*)
Maths (grade 4/C - 9/A*)

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
Problem solving skills
Presentation skills
Logical
Team working
Creative
Initiative

Other requirements

Must be able to get to and from the place of work in a safe manner

About this company

A traditional ivy-clad freehouse set in the beautiful Cotswolds surroundings and offers warmth, great atmosphere, delicious food, fine wines and guest ales and beers. Featuring 6 beautiful rooms that have received AA 5 Star and Trip Advisor Certificate of Excellence recognition, you can now experience luxury pub accommodation just minutes from Badminton, Bath and Castle Combe. Take advantage of our frequent mini-break offers to treat yourself to better value! Our pub is well known to walkers wishing to enjoy the Cotswold Countryside and escapees from the cities of Bristol and Bath. The Old House At Home features an ever-changing specials board alongside main and bar snacks menus. Our ingredients are sourced locally wherever possible to ensure the best quality and freshness. We stock a great range of ciders, lagers and real ales and present a carefully chosen wine list to complement.

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

Company benefits

Food/Drink On Shift, Flexible Working Patterns, Skilled Rosette Level Working Environment, Paid Holiday

After this apprenticeship

Upon successful completion of the apprenticeship programme, there maybe an opportunity for further employment within their Michelin star restuarant group

Ask a question

The contact for this apprenticeship is:

WILTSHIRE COLLEGE AND UNIVERSITY CENTRE

The apprenticeship team

apprenticeships@wiltshire.ac.uk

08453452235

The reference code for this apprenticeship is VAC1000325146.

Apply now

Closes in 13 days (Monday 23 June 2025 at 11:59pm)

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