Chef De Partie Level 3 Apprenticeship

THE STORE OXFORD LIMITED

Oxford (OX1 3AG)

Closes in 11 days (Tuesday 21 October 2025 at 11:59pm)

Posted on 9 October 2025

---

Summary

Our Chef de Partie Level 3 Apprenticeship offers hands-on experience in a professional kitchen, developing advanced culinary techniques, menu planning, and leadership skills. Apply to gain industry-recognised qualifications, work alongside experienced chefs, and take the next step in your culinary career.

• Wage:

  £30,000 a year

  Check minimum wage rates (opens in new tab)

  £30,000 per annum plus non contractual service charge (£35,000 on target earnings)

• Training course: Chef de partie (level 3)
• Hours: Monday to Sunday shift work Flexible rotas - we understand the importance of work life balance

  40 hours a week

• Start date:

  Tuesday 28 October 2025

• 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

• Prepares, cooks, and presents dishes within their section (e.g. grill, pastry, sauce)
• Ensures food quality, consistency, and presentation standards
• Manages mise en place and stock control
• Trains and supports junior staff or apprentices
• Maintains hygiene, safety, and cleanliness in the kitchen
• Assists with menu development and specials

Where you'll work

1-4 Broad Street
Oxford
OX1 3AG

Training

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

Training provider

UMBRELLA TRAINING AND EMPLOYMENT SOLUTIONS LIMITED

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

Once a month review with our skills coaches.

Requirements

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
• Presentation skills
• Team working
• Creative

Other requirements

Ideal candidates will have prior experience as a Chef de Partie in a luxury lifestyle hotel or high-end fresh food lead restaurant.

About this employer

The Store Hotel is a lifestyle luxury hotel set in the heart of Oxford. We sit in the building of the historic department store and Oxford institution, Boswells. Our 101-bedroom hotel will delight guests with a sense of curiosity and wonder, reflecting the rich heritage of the building’s former life. At The Store, Oxford, we don’t just offer jobs—we offer careers that inspire! We’re passionate about delivering exceptional guest experiences, and we’re looking for a warm, proactive, and service-driven professional to help us continue raising the bar. Our growing team is already full of dedicated and passionate professionals working hard to see The Store bring a new and refreshed lifestyle luxury hotel experience to the city of Oxford. Untraditionally British, you can expect the unexpected at our restaurant, Treadwell. Our restaurant plays with locally sourced produce and the diverse influences that shape Oxford. It is incredibly British, but perhaps not as people have experienced before. Are you passionate about creating exceptional experiences? Are you ready to be part of a dynamic in a contemporary hotel in the centre of Oxford? Do you have a strong culinary background and a passion for excellence? Do you have a curious mind and the ambition to craft memorable food experiences as part of a dynamic team?

Company benefits

Royal Cars taxis 50% discount to and from work Refer a Friend Scheme receive £250 for the referral 25% off treatments in our spa and 50% off products Discount on rooms and food and beverage

After this apprenticeship

A full time position as a Chef de Partie with potential progression onto a Hospitality Manager Level 4.

Ask a question

The contact for this apprenticeship is:

UMBRELLA TRAINING AND EMPLOYMENT SOLUTIONS LIMITED

Zak Bentaleb

zakaria.bentaleb@umbrellatraining.co.uk

07852937598

The reference code for this apprenticeship is VAC1000345461.

Apply now

Closes in 11 days (Tuesday 21 October 2025 at 11:59pm)

Sign in with your GOV.UK One Login to apply.