Chef de Partie Apprentice
The Belfry Hotel & Resort
Sutton Coldfield (B76 9PR)
Closes in 26 days (Tuesday 1 December 2026)
Posted on 4 November 2026
Contents
Summary
Join our Banqueting team at The Belfry Hotel & Resort! Prepare menu items for events, run kitchen sections, and learn from talented chefs. Named in the 2026 Caterer’s Top 30 Best Places to Work, we offer fantastic benefits, wellness support, and career progression.
- Wage
-
£32,728 a year
- Training course
- Senior culinary chef (level 4)
- Hours
-
Shifts across a 7-day rota, including evenings, weekends, and bank holidays. Full schedule to be confirmed.
48 hours a week
- Start date
-
Monday 7 December 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
As a Chef de Partie within the Banqueting kitchen, your daily tasks will include:
- Preparing menu items for conferences and events based on hotel occupancy
- Preparing food in advance for the coming week
- Cooking and delivering beautifully crafted food using local ingredients
- Understanding and managing allergens and dietary safety in the kitchen
- Conducting temperature logging for hot items and refrigerators to ensure full compliance
- Running a section of the kitchen throughout a busy service and supporting teammates
- Clearing and cleaning your section and other kitchen areas to maintain compliance
- Taking ownership of the kitchen in the absence of the kitchen management team
Where you'll work
Lichfield Rd
Sutton Coldfield
B76 9PR
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
Senior culinary chef (level 4)
Understanding apprenticeship levels (opens in new tab)
What you'll learn
Course contents
- Apply a range of food preparation, knife and cooking skills and techniques to produce quality dishes in line with business requirements
- Produce profitable menu items and dishes according to business specifications
- Use technology appropriately and efficiently to support the production of food and ensure maintenance issues and malfunctions are dealt with promptly
- Support team to deal with unexpected malfunctions or hazards that disrupt work activities
- Ensure positive business or brand image is upheld in work activities and the delivery of products at all times
- maintain consistency in product and service quality to meet customer requirements
- Prepare, cook, store or present food to agreed relevant legislative food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times in readiness for serving the public or centralised distribution
- take responsibility for the safe storage, preparation, cooking and presentation of ingredients to deliver a quality product that is safe for instant consumption or centralized distribution
- manage self and other to ensure the food produced is of high quality, delivered on time and to specification
- Adopt problem solving judgements to identify and deal with problems within the team and across the organization to drive a positive outcome
- Use effective methods of communication and operate in a fair and empathic manner that achieves the desired result and demonstrates a customer centric culture
- Identify skills development needs and actively encourage and support individuals and self to enhance their skills and knowledge
- Monitor costs, using forecasting to set realistic targets with the team; effectively control resource allocation; minimise wastage and use sustainable working practices
- Comply with relevant legal requirements and maintain the safety and security of people 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
- apply business and brand values that actively market the business, support competitiveness and help meet business objectives
- execute organisation process, policies and procedures for the supply chain including procurement, traceability, provenance and quality monitoring
- Research and respond timely to sector trends when maintaining and reviewing the culinary offer
- Apply a range of food preparation, knife and cooking skills and techniques to produce quality dishes in line with business requirements
- Produce profitable menu items and dishes according to business specifications
- Use technology appropriately and efficiently to support the production of food and ensure maintenance issues and malfunctions are dealt with promptly
- Support team to deal with unexpected malfunctions or hazards that disrupt work activities
- Ensure positive business or brand image is upheld in work activities and the delivery of products at all times
- maintain consistency in product and service quality to meet customer requirements
- Prepare, cook, store or present food to agreed relevant legislative food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times in readiness for serving the public or centralised distribution
- take responsibility for the safe storage, preparation, cooking and presentation of ingredients to deliver a quality product that is safe for instant consumption or centralized distribution
- manage self and other to ensure the food produced is of high quality, delivered on time and to specification
- Adopt problem solving judgements to identify and deal with problems within the team and across the organization to drive a positive outcome
- Use effective methods of communication and operate in a fair and empathic manner that achieves the desired result and demonstrates a customer centric culture
- Identify skills development needs and actively encourage and support individuals and self to enhance their skills and knowledge
- Monitor costs, using forecasting to set realistic targets with the team; effectively control resource allocation; minimise wastage and use sustainable working practices
- Comply with relevant legal requirements and maintain the safety and security of people 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
- apply business and brand values that actively market the business, support competitiveness and help meet business objectives
- execute organisation process, policies and procedures for the supply chain including procurement, traceability, provenance and quality monitoring
- Research and respond timely to sector trends when maintaining and reviewing the culinary offer
Training schedule
Training will be delivered in partnership with HIT Training, combining hands-on workplace learning with structured support. We invest in our people through coaching, mentoring, and in-house training supported by our online learning hub, The Belfry Campus. Apprenticeships offer nationally recognised qualifications, while our LEAD development programme supports career progression.
Requirements
Desirable qualifications
GCSE in:
- English (grade 4)
- Maths (grade 4)
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
- Presentation skills
- Team working
- Patience
Other requirements
Due to shift patterns across our 7-day venue operations, you must be comfortable working flexible hours, including evenings, weekends, and bank holidays. You will also need reliable transport to reach the resort for early or late shifts.
About this employer
The Belfry Hotel & Resort is an award-winning destination offering over 450 luxurious rooms and suites, alongside a range of vibrant restaurants, bars, and versatile event spaces. Guests can unwind in the relaxing leisure club and spa or enjoy world-renowned golf across three exceptional courses, including the iconic Brabazon. Following an £80 million investment, the resort has entered an exciting new chapter, featuring major enhancements such as The Masters Suite, a stunning event venue, and a state-of-the-art leisure club. These upgrades have elevated the guest experience while preserving The Belfry’s renowned charm. Equally committed to its people, The Belfry fosters a dynamic, supportive workplace where team members can thrive in both guest-facing and behind-the-scenes roles. This dedication to employee wellbeing earned recognition in Caterer’s Top 30 Best Places to Work, making it a truly inspiring place to build a career.
https://www.thebelfry.com/ (opens in new tab)
Company benefits
We offer discounts across the resort for you, friends, and family, plus everyday savings via Perkbox. Enjoy mental health support and funded counselling with The Burnt Chef Project, life assurance, 24/7 GP access, health cash plans, menopause support, Wagestream, Cycle2Work, discounted gym memberships, free onsite parking, and complimentary meals during shifts. Recognised in Caterer's Top 30 Best Places to Work 2026.
Disability Confident
A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions.
You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.
After this apprenticeship
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Our LEAD development programme supports career progression, and we proudly promote from within wherever possible with clear development pathways. Completing this Level 4 programme prepares you to step into senior kitchen positions such as Sous Chef or Head Chef across our various dining venues and banqueting operations.
Ask a question
The contact for this apprenticeship is:
THE OPPORTUNITY PROVIDER LTD
The reference code for this apprenticeship is VAC2000062657.
Apply now
Closes in 26 days (Tuesday 1 December 2026)
After signing in, you’ll apply for this apprenticeship on the company's website.