Apprentice Chef de Partie

Summary

Are you a passionate and driven chef ready to take the next step in your culinary career? Do you have experience in the kitchen and want to build on your skills in a supportive, high-quality environment? At The QHotels Collection, we’re looking for a talented Chef de Partie ready to grow, lead a section, and make their mark in our kitchen team.

Wage

£15,704 to £25,396.80, depending on your age

National Minimum Wage

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Training course

Chef de partie (level 3)

Hours

Shifts are allocated on a rota system working 40 hours over 5 days in a 7-day working week. There is an opportunity to work overtime during busy periods if you are 18 or over.

40 hours a week

Start date

Monday 28 July 2025

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

What you’ll do at work:

Lead and assist in the preparation and cooking of meals for our guests
Follow brand standards and recipe specifications
Support and guide junior team members to meet quality standards
Work flexible hours, including evenings and weekends
Keep your kitchen section clean and well organised
Be on your feet and active for most of the day

Where you'll work

Cambridge Belfry
Back Lane
Great Cambourne
Cambridge
CB23 6BW

Training

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

College or training organisation

BENSON-SMITH LIMITED

Your 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

Your training plan

You will have the opportunity to learn alongside long standing chef specialists in their field as part of our collaboration with Chef Benson-Smith Academy during your 18 month training programme to achieve an accredited Level 3 Chef de Partie Apprenticeship and have the opportunity to progress to a Level 4 Senior Culinary Chef.

We will offer you:

Comprehensive on-the-job training delivered onsite with monthly masterclasses offsite
A friendly and supportive team environment
Opportunities for career progression within our 19 hotels
Support with Functional maths and English if you are under 19 and do not have a grade 4 or below

Requirements

Desirable qualifications

GCSE or equivalent in:

Maths and English (grade C/4 or above)

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Attention to detail
Organisation skills
Presentation skills
Team working
Initiative
Non judgemental
Patience
Physical fitness
Leadership

Other requirements

Level 2 Commis Chef qualification or equivalent is desirable, A strong interest in cooking is essential. The willingness to wake up early for breakfast duties or work unsociable hours. Be aware that you are on your feet most of the day. Commitment to learning and professional development. Must be eligible to live and work in the UK.

About this company

The QHotels Collection. Made up of a collection of four-star hotels and resorts across the UK, our proudly individual venues share a commitment to memorable experiences and exemplary service. Our collection is also made up of 5 branded hotels, including DoubleTree by Hilton resorts and Delta by Marriott hotels.

https://www.qhotels.co.uk (opens in new tab)

Company benefits

Competitive Pay: Earn while you learn and grow in your role. Employee Discounts: Enjoy discounts on food and accommodation within The QHotels Collection.

Disability Confident

A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions.

You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.

After this apprenticeship

We also offer clear progression routes where you can take your learning into your own hands to progress your career to the Level 4 Senior Culinary Chef Apprenticeship

Ask a question

The contact for this apprenticeship is: