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 

Duration

This Apprenticeship is typically completed in 18 months.

Delivery

Delivered online with remote support from Rewards Training throughout the apprenticeship.

Progression

Expected progression into a senior culinary chef role.