Chef de Partie Apprenticeship

SHOREDITCH EVENTS COMPANY LTD

London (E1 2LY)

Closes in 13 days (Monday 1 December 2025 at 11:59pm)

Posted on 12 November 2025

Print

Contents

Summary

We are looking for a motivated and enthusiastic Apprentice Chef de Partie to join our kitchen team. This role is designed for someone who wants to develop their culinary skills, gain professional kitchen experience, and progress to a fully qualified Chef de Partie.

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)

Training course
Chef de partie (level 3)
Hours
Shift work, including weekends. TBC.

40 hours a week

Start date

Monday 5 January 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

  • Assist in preparing, cooking, and presenting dishes to the highest standard within your allocated section (e.g., sauces, grill, pastry).
  • Follow recipes, portion control, and presentation guidelines accurately.
  • Maintain high standards of hygiene, cleanliness, and food safety in line with legal and company requirements.
  • Receive training and complete off-the-job learning as part of the apprenticeship programme.
  • Support senior chefs in managing stock, ordering supplies, and reducing food waste.
  • Contribute to menu development and kitchen operations when required.
  • Work efficiently under pressure during busy service periods.
  • Demonstrate a willingness to learn, develop, and progress within the kitchen team.

Where you'll work

104 Railway Arches, Cannon Street Road
London
E1 2LY

Training

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

Training provider

STRAIGHT A TRAINING 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

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

Requirements

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Problem solving skills
  • Presentation skills
  • Number skills
  • Analytical skills
  • Logical
  • Team working
  • Creative
  • Initiative
  • Non judgemental
  • Patience
  • Physical fitness

About this employer

Shoreditch Events is a London based bespoke event and party planning management company, with well established reliability and resource at it's heart. Boasting venues on both land and water we are the first choice for London's top businesses and private client functions

After this apprenticeship

Senior Chef de Partie
Lead larger sections, take on more responsibility for training juniors, menu planning, and managing part of the kitchen.
Strong experience as a Chef de Partie, leadership skills.


Sous Chef
Second-in-command in the kitchen; supervises all stations, assists Head Chef with operations, orders, and staff management.
Solid track record as Chef de Partie, leadership & organisational skills.


Head Chef / Executive Chef
Overall responsibility for kitchen operations, menu creation, budgeting, and team management.

Ask a question

The contact for this apprenticeship is:

STRAIGHT A TRAINING LIMITED

The reference code for this apprenticeship is VAC2000000228.

Apply now

Closes in 13 days (Monday 1 December 2025 at 11:59pm)

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