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Chef de Partie

Level 3 Apprenticeship Standard

CHEF DE PARTIE: THE ROLE

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.

ABOUT THIS APPRENTICESHIP

This apprenticeship is for those who want a very important role in any kitchen, but still report to a senior chef.

Suitable roles typically known as Chef de Partie, Station Chef or Section Chef.

Qualification Topics
- Principles of advanced food preparation cooking skills and techniques
- Culinary challenge to display both precision and creativity
- Log of complex dishes prepared in the workplace with accurate recipes and time plans to provide evidence of range of competency and application within the work environment
- Managing demi-chef de parties or commis chefs develop own skills and knowledge and those of the team, through training and experiences
- Contribute to the business strategy to influence the development of creative, profitable and competitive menus
- Understanding how to maintain profit margins, minimise wastage of ingredients and other resources
- Prepare, cook and present 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
- Legislation and regulations relevant to food production operations, including weights and measures, food safety, consumers rights, allergens, trades descriptions and
- HACCP
Be able to demonstrate understanding and preparation of culinary principles and practices for the following food groups:
- Meat, poultry and game dishes
- Fish and shellfish dishes
- Vegetable and vegetarian dishes
- Dough and batter products
- Hot, cold and frozen desserts
- Biscuits, cakes and sponges
- Paste and patisserie products
What's Involved
- On the job skills training
- Off the job skills training
- Level 2 Functional Skills in English & Maths
- Log of complex dishes support and preparation
- Planning, Target Setting and Feedback
- Mock End Point Assessments
End Point Assessment (after at least 12 months and successful completion of the above — complete the first 3 activities in any order):
- 2 hours on demand test (Multiple-choice test)
- 4 hour Practical observation (covering preparation & service)
- 3 hour Culinary challenge (three course menu)
- Lastly, a 90 minute Professional Discussion focusing on the log of complex dishes leading to the certificate as a Pass or Distinction