Apprentice Chef De Partie
THE OLD HOUSE AT HOME
CHIPPENHAM (SN14 7LT)
Closes in 13 days (Monday 23 June 2025 at 11:59pm)
Posted on 9 June 2025
Contents
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
- 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)
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.