Chef de Partie Apprentice

Montigo Resorts at Charlton House

Somerset (BA4 4PR)

Closes in 10 days (Monday 6 April 2026 at 11:59pm)

Posted on 25 March 2026

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Summary

Join us at Montigo Resort Somerset as Chef de Partie apprentice. You will develop skills in food preparation, menu execution, and kitchen operations. Gain experience in maintaining hygiene standards, managing sections, and supporting service in a fast-paced, high-quality hospitality environment.

Wage

£26,436 a year

Check minimum wage rates (opens in new tab)

Paid Overtime

Training course
Chef de partie (level 3)
Hours
32 hours per week plus an additional one day at college. Days and times to be confirmed.

40 hours a week

Start date

Monday 27 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

A Chef de Partie apprentice at Montigo Resort Somerset will work as part of a busy kitchen team, gaining hands-on experience across different sections while supporting daily service. Each day combines preparation, cooking, and maintaining high standards of food quality and hygiene.

Typical tasks may include:

  • Preparing and cooking dishes under supervision, ensuring consistency and presentation meet hotel standards.
  • Assisting with mise en place, stock rotation, and organising ingredients for service.
  • Maintaining high levels of cleanliness and food safety in line with HACCP guidelines.
  • Supporting senior chefs during busy service periods and learning different kitchen sections.
  • Monitoring portion control and minimising food waste.

Where you'll work

Montigo Resorts Somerset At Charlton House Charlton Road
Shepton Mallet
Somerset
BA4 4PR

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 attend college one day per week, term time only, at our City Centre Campus in Bath.

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4/C or above)
  • Maths (grade 4/C or 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
  • Team working
  • Creative
  • Initiative
  • Patience
  • Physical fitness

Other requirements

  • Previous experience in a professional kitchen.

About this employer

28 Bedroom Countryside Hotel.
We’ve transformed a historic building in a timeless,
Arthurian landscape, blending minimalist design with
a fresh, Asian-inspired approach to hospitality to
create a truly unique experience.
Trained by the wellness experts at one of the best
respected Healing Hotel of the World, our therapists
are equipped with the skills and sensitivities to
undertake Balinese, Thai, and Javanese spa therapies
at expert level

https://somerset.montigoresorts.com/ (opens in new tab)

After this apprenticeship

We would like to offer full-time employment at the end of the apprenticeship as a CDP with the opportunity to progress further.

Ask a question

The contact for this apprenticeship is:

BATH COLLEGE

Laura Joy

laura.joy@bathcollege.ac.uk

01225328752

The reference code for this apprenticeship is VAC2000022702.

Apply now

Closes in 10 days (Monday 6 April 2026 at 11:59pm)