Chef de Partie - Apprenticeship (Standard)
Level 3 Vocational
North Devon Campus
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 must be 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.
Learn how to run a specific section of a professional kitchen.
You will cover the knowledge, skills and behaviours relating to the following areas:
- Industry and food trends, customer preferences, seasonality, provenance and global environmental factors and their influence on the development of dishes and menus.
- How technology supports the development and production of dishes and menu items.
- Principles of food preparation and cooking; traditional and modern cuisine; taste; allergens; diet and nutrition. Producing dishes and menu items that meet business and customer requirements.
- Preparation, cooking and finishing methods for the different food groups to produce advanced dishes to include construction, traditional, classical and modern skills and techniques, culinary science and contemporary styles, including the effects of preparation, cooking and finishing methods on the end product.
- Identify how to maximise yield and quality, and minimise wastage of ingredients and other resources.
- Producing dishes and menu items to standard whilst working in a challenging, time-bound environment.
- Handling and storing foods to maintain quality, in line with food safety legislation.
- Briefing, coaching and motivating others positively to deliver high quality dishes and menu items.
- Building teams and inter-team relationships, and influencing behaviours of team members both back and front of house.
- Working with people from a wide range of backgrounds and cultures and recognise how local demographics may impact on the product range of the business.
- The importance of training and development to maximise the performance of self and team.
- How business strategy, customer profile, culture and constraints influence the development of creative, profitable and competitive menus.
- The principles of profit and loss, and how to support the overall financial performance of the business through operating efficiently to reduce wastage and deliver profit margins.
- Principles of supply chain management, sustainable procurement and working practices in the kitchen.
- Legislative responsibilities and the importance of protecting peoples’ health, safety and security.
- Principles of risk assessment and how to identify, plan for and minimise risks to the service and operation.
Your employer will be required to provide you with 20% of your employed time doing 'off-the-job training' - such as practical training; shadowing, mentoring, industry visits, attendance at competitions etc.
You will be assessed to the apprenticeship standard using four complementary assessment methods; an on demand test, practical observation, culinary challenge observation and professional discussion.
Employers will set their own entry requirements in order to start on this apprenticeship.
As an apprentice, you will have full access to the college facilities.
You will be required to purchase personal protective equipment (PPE) chefs whites & chefs knives.
Please contact the Advice & Guidance Centre on 01271 852422 for more information.