Chef De Partie Apprentice

SQUARE GRILL RESTAURANT PIANO BAR LTD

BATH (BA1 1LY)

Closes in 13 days (Tuesday 24 March 2026 at 11:59pm)

Posted on 10 March 2026

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Summary

Kick-start your career with a hands-on apprenticeship where you’ll earn while you learn and gain a nationally recognised qualification. You’ll work alongside experienced professionals, developing real skills in a fast-paced, supportive 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)

Salary will be reviewed on perfomance

Training course
Chef de partie (level 3)
Hours
Monday to Sunday, Tuesday and Wednesday days off, working hours to be discussed at interview.

40 hours a week

Start date

Monday 20 April 2026

Duration

1 year 6 months

Positions available

2

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

This is a fantastic opportunity to build confidence, gain valuable industry experience, and progress towards a long-term career. If you’re motivated, eager to learn, and ready to grow, this could be the perfect role for you.

  • The apprentice Chef will be working in a high volume and fast-paced kitchen offering mainly Indian dishes
  • Prepare dishes for customers with food allergies, intolerance or other culinary requirement ensures relevant hygiene and health and safety standards are maintained within the kitchen
  • Plans and co-ordinates kitchen work such as fetching, clearing and cleaning of equipment and utensils
  • Inspect kitchens and food service areas, HACCP compliance
  • Maintains inventory and records of food, supplies, equipment
  • Organise and manage stock areas, inventory checks, and labelling

Where you'll work

11-12 ABBEY CHURCHYARD
BATH
BA1 1LY

Training

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

Training provider

BATH 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

Chef De Partie Level 3.

You will be required to attend college on day per week, term time only at our City Centre Campus in Bath.

Requirements

Essential qualifications

GCSE in:

  • English (grade 4/C or above)
  • Maths (grade 4/C above)

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
  • Creative
  • Patience

About this employer

Square Grill Brasserie Restaurant & Piano Bar Bath — commonly known as Square Grill House & Piano Bar — is a popular modern British restaurant and bar located in Bath, England, right beside iconic landmarks like Bath Abbey and the Roman Baths.

🍽️ What It Is:

Square Grill is a brasserie-style restaurant and bar offering all-day dining, from breakfast and brunch through lunch, dinner, and evening drinks with live piano music in the evenings. It combines a relaxed yet refined atmosphere with a varied menu of grilled dishes, steaks, Mediterranean and British cuisine, cocktails, and more

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

After this apprenticeship

On successful completion of the apprenticeship there may be the opportunity to continue working within the business.

Ask a question

The contact for this apprenticeship is:

BATH COLLEGE

Miss Laura J Joy

laurajoy494@yahoo.co.uk

01225328752

The reference code for this apprenticeship is VAC2000020170.

Apply now

Closes in 13 days (Tuesday 24 March 2026 at 11:59pm)