Chef de Partie Apprenticeship
The Townhouse
ALRESFORD (SO24 9AQ)
Closes in 13 days (Tuesday 10 November 2026 at 11:59pm)
Posted on 27 October 2026
Contents
Summary
Start your career in professional cooking at The Townhouse, Alresford. Learn all aspects of cooking and develop your skillset under the guidance of our experienced and talented Chefs.
- Wage
-
£15,600 to £24,784.50, depending on your age
National Minimum Wage
Minimum wage rates (opens in new tab)
As you become qualified and develop your skills further, you will be eligible for an increase in pay.
- Training course
- Chef de partie (level 3)
- Hours
-
You will work across a shift pattern between Monday and Sunday, with days off included in the rota.
37 hours 30 minutes a week
- Start date
-
Monday 16 November 2026
- Duration
-
1 year
- 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
- Working as part of a team, supporting experienced chefs
- Following food hygiene practice and the correct preparation and production of food
- Maintain a high standard consistently
- Reviewing the menu and inventory
- Display a range of skills, preparing a variety of meals
Where you'll work
32 BROAD STREET
ALRESFORD
SO24 9AQ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SOUTH HAMPSHIRE COLLEGE 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
- Training will take place both in the workplace and at college
- Your progress will be continuously monitored and supported by a Professional Trainer
- Depending on the standard, we assess your competence through various methods, such as practical exams, assignments, interviews, project work, presentations or observations and we will also evaluate your portfolio of evidence, which documents your learning and progress throughout your apprenticeship with us
- The apprenticeship end-point assessment is the final evaluation stage of your apprenticeship programme. It's designed to determine whether you have achieved the knowledge, skills, and behaviours required to meet the apprenticeship standard and perform the job role independently
- Successful completion of the end-point assessment is required to receive certification
More training information
- Southampton College has been providing career‑focused education and training for over 70 years
- We specialise in technical and professional courses that best prepare you for your future, whether you want to go to university, gain an apprenticeship or progress straight into full‑time work
- Brand new Centres of Excellence are being developed at the College, creating state-of-the-art facilities with cutting-edge resources that are unrivalled in the region
- These exceptional learning environments alongside industry expert lecturers will significantly enhance your learning and future progression and career opportunities
Requirements
Desirable qualifications
GCSE in:
- English (grade 4 / C)
- Maths (grade 4 / C)
- Maths (grade Functional Skills Level 2)
Functional Skills in:
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
- Basic cooking skills
- Passionate about cooking
Other requirements
- Must be able to commute to Alresford
- Unless local, will need to drive with access to a car
About this employer
lovingly restored Grade II Listed Georgian townhouse,
located in the heart of the market town of New Alresford, near Winchester in Hampshire.
Designed with comfort in mind, to take you through every stage of the day, almost every day of the week.
For Breakfast, Lunch or Supper, from Coffees to Cocktails, Pop-Ups, Parties & Co-Working.
The Town House is run by Henry & Minnie, a young husband & wife team determined to bring London standards to this part of the countryside.
Henry has hospitality in his blood and is never not hosting, nothing makes him happier than chatting to customers & ensuring each & every one of you receives exceptional service from the moment you walk through the door.
Minnie, on the other hand, is responsible for all things creative, admin-y & organising our bespoke parties.
We’ve bagged ourselves a brilliant team of creative chefs & charismatic front of house. And so far, so good…
P.S. we all know the real boss is our spaniel, Hoover!
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
- To become a permanent member of the team, continuing your training and building your experience with a long-term objective of being a Head Chef
Ask a question
The contact for this apprenticeship is:
SOUTH HAMPSHIRE COLLEGE GROUP
The reference code for this apprenticeship is VAC2000061130.
Apply now
Closes in 13 days (Tuesday 10 November 2026 at 11:59pm)