Chef de Partie

A chef de partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a station or section chef, the chef de partie reports to the senior chef and has a very important role in any kitchen.

On this course, you will learn how to:

• identify how industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus
• understand the principles of food preparation and cooking; traditional and modern cuisine; taste; allergens; diet and nutrition to produce dishes and menu items that meet business and customer requirements
• identify how to maximise yield and quality, and minimise wastage of ingredients and other resources
• know the food safety practices and procedures to ensure the safe preparation and cooking of food
• know what to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation
• understand own role in building teams and inter-team relationships, and how to influence behaviours of team members both back and front of house
• understand the principles of profit and loss, and recognise how to support the overall financial performance of the business through operating efficiently to reduce wastage and deliver profit margins
• recognise and understand legislative responsibilities and the importance of protecting peoples’ health, safety and security

You will also cover:

• functional skills: application of number and communication
• Employers Rights and Responsibilities.
• Personal Learning and Thinking Skills (PLTS) – independent enquiry, creative thinking, reflective thinking, team working, self-management and effective participation.

Acceptance on this Apprenticeship will be determined through completion of functional skills entry assessments with our Work-based Learning team and a vocational assessment carried out by the hospitality and catering team at the College. Usually, progression onto the advanced Apprenticeship is on completition of an intermediate qualification.

There will be a combination of direct observation of performance in the workplace and College realistic working environment areas, together with a portfolio of evidence for the unit end tests. Functional skills will be externally examined.

Progression from this apprenticeship is expected to be into a senior culinary chef role.