Level 3 Chef de Partie Apprenticeship - AG Hospitality Services
INSPIRE ATA LIMITED
London (NW2 3ED)
Closes in 17 days (Tuesday 25 August 2026 at 11:59pm)
Posted on 5 August 2026
Contents
Summary
We are seeking an enthusiastic and motivated individual to join AG Hospitality Services. This is an exciting opportunity to develop professional cookery skills in a busy commercial kitchen, working alongside experienced chefs, preparing high-quality food, and gaining valuable hands-on experience in a supportive learning environment.
- Wage
-
£16,640 for your first year, then could increase depending on your age
National Minimum Wage rate for apprentices
- Training course
- Chef de partie (level 3)
- Hours
-
Monday - Sunday (hours to be confirmed - rota basis)
40 hours a week
- Start date
-
Tuesday 1 September 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
- Prepare, cook and present food to company standards.
- Maintain consistency in food quality, presentation and portion sizes.
- Organise and maintain an efficient mise en place before service.
- Ensure dishes are prepared and served within agreed timescales.
- Assist with menu development and daily specials.
- Manage a designated kitchen section efficiently.
- Maintain high standards of cleanliness, food safety and organisation.
- Store, label and rotate stock correctly using FIFO principles.
- Minimise food waste and support effective stock control.
- Report equipment faults and maintenance issues promptly.
- Work closely with kitchen and front of house teams to deliver excellent customer service.
- Support the training and development of Commis Chefs, Kitchen Assistants and new team members.
- Assist with supervising the kitchen during service and lead the team in the absence of senior chefs (Junior Sous Chef responsibilities).
- Promote a positive, professional and supportive working environment.
- Comply with Food Safety, HACCP, allergen and Health & Safety regulations.
- Complete cleaning schedules and maintain company compliance standards.
- Assist with stock counts, ordering and inventory management.
- Support the achievement of quality, waste and labour targets.
- Carry out any other reasonable duties required to support the business.
Where you'll work
142-146 Cricklewood Broadway
London
NW2 3ED
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
THE OPPORTUNITY PROVIDER LTD
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
Requirements
Desirable qualifications
GCSE in:
- English (grade A*-C/9-4 or Level 2 equivalent)
- Maths (grade A*-C/9-4 or Level 2 equivalent)
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
- Presentation skills
- Logical
- Team working
- Creative
- Initiative
- Kitchen experience
- Flexible
- Food hygiene qualification
Other requirements
Pre-employment checks: Please be aware that successful applicants will be subject to pre-employment checks, including an enhanced DBS check with adult barred list, right-to-work checks, and other recruitment checks in line with company policies.
About this employer
Inspire ATA is an official Flexi-Job Apprenticeship Agency, licenced by the Department for Education. Currently ranked 1st in the Rate My Apprenticeship Top 100 Apprenticeship Employers in the UK Award 2024-2025. Inspire ATA specialises in creating apprenticeship opportunities, where we recruit and employ the apprentice on behalf of our host clients, enabling us to offer additional support and a better experience for both the apprentice and the client as the experts in the industry. We arrange the most suitable and appropriate apprenticeship training from one of our partnered training providers. If you are successful in securing an apprenticeship with Inspire ATA, it is important to understand that Inspire ATA will be your employer and the apprenticeship placement will be a separate organisation that simply hosts you as an apprentice. As a Flexi-Job Apprenticeship Agency, Inspire ATA performs an important role in developing the UK labour market and it is our responsibility to ensure that talent is recognised, developed, and matched with business needs, whatever the background of the individual, irrespective of gender, race, disability, age, religion or belief, relationship orientation, marital or civil partnership status, pregnancy or maternity and gender reassignment. We are proud of the diverse nature of our business and work with clients to ensure that all candidates are treated with courtesy and respect.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Progression from this apprenticeship is expected to be into a Senior Culinary Chef role.
Ask a question
The contact for this apprenticeship is:
THE OPPORTUNITY PROVIDER LTD
The reference code for this apprenticeship is VAC2000046556.
Apply now
Closes in 17 days (Tuesday 25 August 2026 at 11:59pm)