Summary
We’re looking for a passionate and driven individual to join our kitchen team as a Chef de Partie Apprentice. This is a hands-on opportunity to learn the art of professional cookery in a fast-paced, high-standard environment. If you’re enthusiastic, eager to learn, and ready to bring energy to the kitchen, we’d love to hear from you.
Wage
£21,000 a year
Training course
Chef de partie (level 3)
Hours
Monday to Sunday, 5 days a week 2 days off The rota consists in single shifts and double shifts a day Day starts at 8am and the closing time is 11pm
40 hours a week
Start date
Monday 8 September 2025
Duration
1 year 9 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 an apprentice, you’ll work closely with our experienced chefs, supporting a designated section of the kitchen. Your day will begin with preparing ingredients and setting up your station, followed by assisting in the cooking and plating of dishes during service. You’ll learn to manage timing, maintain consistency, and uphold the highest standards of food hygiene and presentation.
Post-service, you’ll help clean down, store ingredients correctly, and reflect on your performance with guidance from senior chefs. Alongside your practical experience, you’ll receive structured training in culinary techniques, kitchen operations, and food safety - building a strong foundation for a successful career in hospitality.
Where you'll work
Glavin Green Man Main Road
Main Road Great Waltham
Chelmsford
CM3 1BG
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
SOUTH ESSEX COLLEGE OF FURTHER AND HIGHER EDUCATION
Training course
Chef de partie (level 3)
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
Chef de partie Level 3.
Requirements
Essential qualifications
GCSE in:
Maths and English (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
* Administrative skills
* Analytical skills
* Logical
* Team working
* Creative
* Initiative
* Non judgemental
* Patience
Other requirements
Public transport is not reliable, so must be able to commute to work through other means, i.e has a driving licence