Summary Are you a passionate and driven chef ready to take the next step in your culinary career? Do you have experience in the kitchen and want to build on your skills in a supportive, high-quality environment? At The QHotels Collection, we’re looking for a talented Chef de Partie ready to grow, lead a section, and make their mark in our kitchen team. Wage £15,704 to £25,396.80, depending on your age National Minimum Wage Check minimum wage rates (opens in new tab) Training course Chef de partie (level 3) Hours Shifts are allocated on a rota system working 40 hours over 5 days in a 7-day working week. There is an opportunity to work overtime during busy periods if you are 18 or over. 40 hours a week Start date Monday 28 July 2025 Duration 1 year 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 What you’ll do at work: Lead and assist in the preparation and cooking of meals for our guests Follow brand standards and recipe specifications Support and guide junior team members to meet quality standards Work flexible hours, including evenings and weekends Keep your kitchen section clean and well organised Be on your feet and active for most of the day Where you'll work Cambridge Belfry Back Lane Great Cambourne Cambridge CB23 6BW Training Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills. College or training organisation BENSON-SMITH 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 You will have the opportunity to learn alongside long standing chef specialists in their field as part of our collaboration with Chef Benson-Smith Academy during your 18 month training programme to achieve an accredited Level 3 Chef de Partie Apprenticeship and have the opportunity to progress to a Level 4 Senior Culinary Chef. We will offer you: Comprehensive on-the-job training delivered onsite with monthly masterclasses offsite A friendly and supportive team environment Opportunities for career progression within our 19 hotels Support with Functional maths and English if you are under 19 and do not have a grade 4 or below Requirements Desirable qualifications GCSE or equivalent in: Maths and English (grade C/4 or above) 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 Communication skills Attention to detail Organisation skills Presentation skills Team working Initiative Non judgemental Patience Physical fitness Leadership Other requirements Level 2 Commis Chef qualification or equivalent is desirable, A strong interest in cooking is essential. The willingness to wake up early for breakfast duties or work unsociable hours. Be aware that you are on your feet most of the day. Commitment to learning and professional development. Must be eligible to live and work in the UK. About this company The QHotels Collection. Made up of a collection of four-star hotels and resorts across the UK, our proudly individual venues share a commitment to memorable experiences and exemplary service. Our collection is also made up of 5 branded hotels, including DoubleTree by Hilton resorts and Delta by Marriott hotels. https://www.qhotels.co.uk (opens in new tab) Company benefits Competitive Pay: Earn while you learn and grow in your role. Employee Discounts: Enjoy discounts on food and accommodation within The QHotels Collection. 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 We also offer clear progression routes where you can take your learning into your own hands to progress your career to the Level 4 Senior Culinary Chef Apprenticeship Ask a question The contact for this apprenticeship is: BENSON-SMITH LIMITED The reference code for this apprenticeship is VAC1000326859.