Chef de Partie Apprentice

Galvin Green Man

Chelmsford (CM3 1BG)

Closes in 20 days (Wednesday 3 September 2025 at 11:59pm)

Posted on 13 August 2025

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Summary

We’re looking for a passionate and driven individual to join our kitchen team as a Chef de Partie Apprentice. This is a hands-on opportunity to learn the art of professional cookery in a fast-paced, high-standard environment. If you’re enthusiastic, eager to learn, and ready to bring energy to the kitchen, we’d love to hear from you.

Wage

£21,000 a year

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Training course
Chef de partie (level 3)
Hours
Monday to Sunday, 5 days a week 2 days off The rota consists in single shifts and double shifts a day Day starts at 8am and the closing time is 11pm

40 hours a week

Start date

Monday 8 September 2025

Duration

1 year 9 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

As an apprentice, you’ll work closely with our experienced chefs, supporting a designated section of the kitchen. Your day will begin with preparing ingredients and setting up your station, followed by assisting in the cooking and plating of dishes during service. You’ll learn to manage timing, maintain consistency, and uphold the highest standards of food hygiene and presentation.

Post-service, you’ll help clean down, store ingredients correctly, and reflect on your performance with guidance from senior chefs. Alongside your practical experience, you’ll receive structured training in culinary techniques, kitchen operations, and food safety - building a strong foundation for a successful career in hospitality.

Where you'll work

Glavin Green Man Main Road
Main Road Great Waltham
Chelmsford
CM3 1BG

Training

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

Training provider

SOUTH ESSEX COLLEGE OF FURTHER AND HIGHER EDUCATION

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

Training schedule

Chef de partie Level 3.

Requirements

Essential qualifications

GCSE in:

Maths and English (grade 4)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Communication skills
  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Problem solving skills
  • Presentation skills
  • Administrative skills
  • Analytical skills
  • Logical
  • Team working
  • Creative
  • Initiative
  • Non judgemental
  • Patience

Other requirements

Public transport is not reliable, so must be able to commute to work through other means, i.e has a driving licence

About this employer

Set in the beautiful Essex countryside, close to Great Waltham in a building dating back to 1341, Galvin Green Man is an award winning, Bib Gourmand British pub and modern restaurant, boasting panoramic views and an extensive garden.

After this apprenticeship

Full-time employment on successful completion of the apprenticeship. 

Ask a question

The contact for this apprenticeship is:

SOUTH ESSEX COLLEGE OF FURTHER AND HIGHER EDUCATION

Diane Ridgley

diane.ridgley@southessex.ac.uk

07855701273

The reference code for this apprenticeship is VAC1000337063.

Apply now

Closes in 20 days (Wednesday 3 September 2025 at 11:59pm)

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