Chef De Partie Apprentice

ROSE FIFTEEN LIMITED

Boston Spa (LS236BW)

Closes in 6 days (Tuesday 22 September 2026 at 11:59pm)

Posted on 15 September 2026

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Contents

Summary

  • We are a country pub with a modern refurbished restaurant serving a traditional food menu along with seasonal monthly specials.
  • A chef de partie runs a specific section in a kitchen and reports to the Head Chef.
Wage

£16,640 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Minimum wage rates (opens in new tab)

  • Pay is negotiable dependent on experience.
Training course
Chef de partie (level 3)
Hours
40 hours per week. Mix of daytimes, evenings and weekends depending on business requirements.

40 hours a week

Start date

Tuesday 29 September 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 role is made up of many varying responsibilities including:

  • Preparing, cooking, and presenting a wide range of dishes to the highest culinary standards. Your skills and attention to detail will ensure that every dish leaving your section is of the finest quality.
  • Assisting in maintaining high health and safety standards in the kitchen
  • Assisting with the management of food hygiene practices 
  • Monitoring portion and waste control
  • Overseeing the maintenance of kitchen and food safety standards 
    Enthusiasm to develop your own skills and knowledge plus those around you. 
  • Adapt well to change and willingness to embrace new ideas and processes. 
  • Positive and approachable manner 
  • Team player qualities 

Where you'll work

The Crown Hotel
128 High Street
Boston Spa
LS236BW

Training

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

Training provider

LUMINATE EDUCATION 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

This is a fully work-based apprenticeship. Your assessor will visit you in the workplace, on average once per fortnight

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
  • Customer care skills
  • Presentation skills
  • Team working
  • Creative
  • Initiative

About this employer

  • Country pub with a modern refurbished restaurant serving a traditional food menu along with seasonal monthly specials

https://thecrownbostonspa.com/ (opens in new tab)

Company benefits

  • Great staff perks
  • Autonomy within the venue – menu development, opportunity to extend current events offering
  • Some option for outdoor working in summer – garden BBQ

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

  • Promotion within the business

Ask a question

The contact for this apprenticeship is:

LUMINATE EDUCATION GROUP

The reference code for this apprenticeship is VAC2000043713.

Apply now

Closes in 6 days (Tuesday 22 September 2026 at 11:59pm)