Chef de Partie Apprentice
Mullions 51
STREET (BA16 0EF)
Closes in 23 days (Friday 19 December 2025 at 11:59pm)
Posted on 25 November 2025
Contents
Summary
Join The Mullions in Street as a Chef de Partie Apprentice! Build your skills in a friendly, professional kitchen while earning and learning. If you’re passionate about great food and ready to grow your career, we’d love to hear from you.
- Wage
-
Competitive
Competitive wage offered
Check minimum wage rates (opens in new tab)
Pay will be based on experience but will exceed the national minimum wage for apprentices.
- Training course
- Chef de partie (level 3)
- Hours
-
Shifts will be across 7 days from 8am - 10pm.
30 hours a week
- Start date
-
Monday 2 February 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
- Support senior chefs in preparing and cooking menu dishes
- Manage a designated kitchen section under guidance
- Maintain high food safety and hygiene standards
- Assist with stock checks and ingredient prep
- Learn and practice cooking techniques and kitchen operations
- Keep work areas clean, organised, and service-ready
Where you'll work
51 HIGH STREET
STREET
BA16 0EF
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
UNIVERSITY CENTRE SOMERSET 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 on day a week at Strode College
Requirements
Desirable qualifications
GCSE in:
- English (grade 4/C)
- Maths (grade 4/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
- Team working
- Initiative
Other requirements
You must hold a level 2 commis chef qualification or have relevant experience working in a commercial kitchen.
About this employer
The Mullions in Street is a warm and welcoming local venue known for its friendly atmosphere, comfortable setting, and commitment to great hospitality. Serving both locals and visitors, it offers quality food, attentive service, and a relaxed environment that reflects the charm of Street itself. It’s a place where good meals, good company, and a sense of community come together.
After this apprenticeship
We will look to offer a permanent contract upon successful completion of this apprenticeship.
Ask a question
The contact for this apprenticeship is:
UNIVERSITY CENTRE SOMERSET COLLEGE GROUP
The reference code for this apprenticeship is VAC2000002359.
Apply now
Closes in 23 days (Friday 19 December 2025 at 11:59pm)
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