Summary What We're Looking For: Passion for food and hospitality. Previous kitchen experience. Ability to stay calm under pressure. Good communication and leadership potential. Commitment to completing a structured training program. 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) Training course Chef de partie (level 3) Hours Monday to Friday. May involve shift work. 40 hours a week Start date Friday 1 August 2025 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 Prep Work: Chop vegetables, marinate proteins, portion ingredients, and prepare sauces – depending on the section you're training in (e.g., grill, garnish, pastry) Cooking and Plating: Assist in cooking and plating dishes to a consistent standard under time pressure Communication: Coordinate with other sections and respond to instructions from the Head or Sous Chef Quality Control: Check for taste, temperature, and presentation before dishes leave your section Shadowing Senior Chefs: Observe techniques and ask questions during quieter times Skills Training: Practice knife skills, sauce making, butchery, pastry techniques, etc. Where you'll work 104 Railway Arches, Cannon Street Road London E1 2LY Training Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills. College or training organisation STRAIGHT A TRAINING LIMITED Your 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 Your training plan This training plan has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship. Requirements Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know. Skills Attention to detail Organisation skills Customer care skills Problem solving skills Presentation skills Team working Creative Initiative About this company Shoreditch Events is a London based bespoke event and party planning management company, with well established reliability and resource at it's heart. Boasting venues on both land and water we are the first choice for London's top businesses and private client functions After this apprenticeship Chef de Partie (1–3 years) Sous Chef (3–5 years) Head Chef / Executive Chef (5-8 Years Plus) Ask a question The contact for this apprenticeship is: SHOREDITCH EVENTS COMPANY LTD Tracy careers@limoncellocatering.co.uk 02077299790 The reference code for this apprenticeship is VAC1000328365.