Chef de Partie Apprentice
PRISTON MILL LTD
Bath (BA2 9EQ)
Closes in 8 days (Sunday 22 March 2026 at 11:59pm)
Posted on 13 March 2026
Contents
Summary
Priston Mill are looking to recruit an Chef De Partie Apprentice, this is a great opportunity for the right candidate to work in a fast paced, exciting and friendly environment. The chance to learn from three experienced chefs, all who have been head chefs before.
- Wage
-
£16,640 a year
Check minimum wage rates (opens in new tab)
Pay review after 3 months, based on performance.
- Training course
- Chef de partie (level 3)
- Hours
-
Working 5 out of 7 days (including one collage day), including nights and weekends. Hours to be discussed at interview stage.
40 hours a week
- Start date
-
Wednesday 1 April 2026
- 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
The successful apprentice will be assisting with the day to day running of the kitchen, duties will include and not limited to:
- Mise en Place (MEP): Expert preparation of ingredients, tools, and equipment to ensure seamless service.
- Event days, working a section.
- Opening and closing procedures.
- Ensure health and safety is adhered to at all times.
Where you'll work
Priston Mill Farm
Priston
Bath
BA2 9EQ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
BATH COLLEGE
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
You will be required to our City Centre Campus in Bath, one day per week, term time only.
Requirements
Essential qualifications
GCSE in:
- English (grade 4/C or above)
- Maths (grade 4/C above)
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
- Presentation skills
- Logical
- Team working
- Willingness to learn
About this employer
Priston Mill is a picturesque location, perfect for all kinds of events and special occasions, such as parties and weddings, corporate events and so much more. It’s the ideal countryside venue, not far from the historical city of Bath.
After this apprenticeship
On successful completion of the apprenticeship there may be the opportunity to continue working with the employer as a qualified Chef de Partie.
Ask a question
The contact for this apprenticeship is:
BATH COLLEGE
Marcus Snook
marcus@pristonmill.co.uk
01225 423894
The reference code for this apprenticeship is VAC2000017527.
Apply now
Closes in 8 days (Sunday 22 March 2026 at 11:59pm)