Chef de Partie Apprentice

Montigo Resorts at Charlton House

Somerset (BA4 4PR)

Closes in 21 days (Friday 14 November 2025 at 11:59pm)

Posted on 23 October 2025

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Summary

Develop your culinary skills and take the next step in your career as a Chef de Partie. This apprenticeship offers hands-on experience in a professional hotel kitchen, mastering key sections, refining techniques and learning to lead and inspire within a fast-paced environment.

• Wage:

  £15,704 for your first year, then could increase depending on your age

  National Minimum Wage rate for apprentices

  Check minimum wage rates (opens in new tab)

  As well as earning while they learn, our Chef de Partie apprentices will enjoy a range of benefits, including a share of the service charge from food and beverage sales.

• Training course: Chef de partie (level 3)
• Hours: The apprentice will work on a shift basis, as hospitality is a 7-day operation. This includes weekdays, evenings, weekends and some bank holidays, with rotas provided in advance. Typically, shifts fall between 7am – 10pm, depending on service.

  40 hours a week

• Start date:

  Monday 1 December 2025

• Duration:

  1 year 2 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

As a Chef de Partie apprentice, you’ll take responsibility for a specific kitchen section while developing advanced culinary and leadership skills. Your week will combine hands-on cooking, mentoring junior staff, and supporting service delivery. Typical tasks include:

• Preparing, cooking and presenting dishes to a high standard within your designated section.
• Overseeing commis chefs and ensuring consistency, quality and attention to detail.
• Managing stock rotation, ordering ingredients and maintaining food safety standards.
• Working closely with the Sous Chef and Head Chef to develop new menu ideas.
• Supporting smooth kitchen operations during busy service periods.

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

YEOVIL 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

The apprentice will work towards achieving the Level 3 Chef de Partie Apprenticeship Standard, a nationally recognised qualification that builds on Level 2 culinary skills.

Training will be delivered in partnership with Yeovil College, combining on-the-job learning in our hotel kitchen with off-the-job training one day per week.

During the apprenticeship, the apprentice will develop advanced cooking techniques, section management, leadership and menu development skills.

On completion, the apprentice will gain the Level 3 Chef de Partie qualification, opening up progression opportunities to senior roles such as Sous Chef.

Requirements

Essential qualifications

GCSE in:

• English (grade Grade 9 – 4 / A* - C)
• Maths (grade Grade 9 – 4 / A* - C)

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
• Problem solving skills
• Team working
• Creative
• Initiative
• Patience

Other requirements

You must be prepared to commit to your work and training for the duration of the apprenticeship. In some cases, you may be required to have a telephone interview with Yeovil College prior to your application being passed on. If a suitable candidate is found prior to the advertised closing date, it may close earlier so please apply early to avoid disappointment.

About this employer

Montigo Resorts Somerset is a luxury boutique hotel situated in the picturesque countryside of Somerset. Housed in the historic Charlton House, the resort offers 28 unique designer bedrooms, a state-of-the-art spa, and a range of dining options that blend traditional English fare with Asian-inspired cuisine. The resort is renowned for its commitment to exceptional service, attention to detail, and a tranquil, rejuvenating atmosphere.

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

Company benefits

Free gym membership and access to spa facilities. Free staff meals during shifts. Discounted food and drink when off shift. Learn from experienced international chefs. Opportunities for progression within the hotel and wider hospitality industry.

After this apprenticeship

At Montigo Resorts, we actively support career growth, mentoring, and the opportunity to shape your career within luxury boutique hospitality, with an emphasis on exceptional guest experiences and Asian-inspired cuisine. Completing the Level 3 Chef de Partie Apprenticeship will equip apprentices with advanced culinary skills, leadership experience, and a strong understanding of kitchen operations within a hotel environment. Career progression can include:

• Advancing to Sous Chef or Junior Sous Chef positions within Montigo Resorts or other high-end hotels.
• Specialising in specific kitchen sections such as pastry, grill, or sauce, gaining mastery in your chosen area.
• Progressing into senior culinary or kitchen management roles, contributing to menu development and mentoring junior chefs.

Ask a question

The contact for this apprenticeship is:

YEOVIL COLLEGE

Gabrielle Cobner

studentrecruitment@yeovil.ac.uk

01935845380

The reference code for this apprenticeship is VAC1000347883.

Apply now

Closes in 21 days (Friday 14 November 2025 at 11:59pm)

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