Apprentice Chef De Partie - London

COMPASS GROUP, UK AND IRELAND LIMITED

London (W1U 7EU)

Closes on Thursday 30 October 2025

Posted on 24 September 2025

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Summary

We’re currently recruiting for an ambitious Apprentice Chef de Partie to help us create exceptional food experiences for Restaurant Associates on a full-time basis contracted to 40-hours per week. You do not need to have any experience to apply for this vacancy as full training will be provided as part of the apprenticeship!

Wage

Competitive

Competitive wage offered

Check minimum wage rates (opens in new tab)

Training course
Chef de partie (level 3)
Hours
Monday to Friday, working hours TBC

40 hours a week

Start date

Sunday 30 November 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

As a valued member of our culinary team, your role will be central to creating memorable dining experiences. Your key responsibilities will include:

  • Crafting Exceptional Cuisine - Prepare delicious, high-quality dishes that consistently exceed client and customer expectations
  • Team Collaboration & Communication - Bring energy and enthusiasm to the team, working closely with colleagues and communicating effectively to ensure smooth operations
  • Brand Representation - Serve as a proud ambassador of
  • Restaurant Associates, upholding our reputation for excellence and professionalism in every interaction
  • Food Safety & Hygiene Compliance - Maintain the highest standards of food handling and hygiene, ensuring a safe and clean environment for all
  • Health & Safety Adherence - Follow all health and safety regulations diligently to protect yourself, your team, and our guests

Where you'll work

55 Baker Street
London
W1U 7EU

Training

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

Training provider

THE WKCIC GROUP

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

Desirable qualifications

GCSE in:

  • English (grade 4)
  • Maths (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
  • Team working
  • Creative

About this employer

We’re the people behind the food, hospitality and support services that power your day, make you smile and put a spring in your step. That’s just one of the reasons why we’re the UK and Ireland’s top contract catering, hospitality, and business support services provider.

After this apprenticeship

On completion of the Chef De Partie Level 3 apprenticeship the apprentice will have the opportunity to embark onto a Level 4 apprenticeship to further their skills development through internal training programmes.

Ask a question

The contact for this apprenticeship is:

THE WKCIC GROUP

The reference code for this apprenticeship is VAC1000343553.

Apply now

Closes on Thursday 30 October 2025

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