Summary
We are looking to recruit an energetic Chef de Partie apprentice to join us as an integral member of the team. This is a real opportunity which attracts a highly competitive package and is available with immediate effect. We wish to hear from candidates with a shared vision of success, enthusiasm, initiative, and teamwork.
Annual wage
£29,000 a year
Hours may vary but should generally be a minimum of 30 per week.
Training course
Chef de partie (level 3)
Hours
Various shifts over 5 days each week, including some weekend and some evening working.
30 hours a week
Possible start date
Saturday 1 February
Duration
1 year 6 months
Positions available
1
Work
As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.
What you’ll do at work
As Chef de Partie you will:
* Have NVQ Level 2 or higher in professional cookery and catering
* Demonstrate experience of working in a busy and safe working environment whilst maintaining excellent relationships with all staff
* Be responsible for the provision of an agreed daily menu using fresh, local, and seasonal ingredients and get involved with menu development
* Set up and maintain a kitchen section, working with other chefs to deliver great quality food
* Complete HSE and food safety protocols and documentation as required including daily HACCP record keeping and food labelling checks
* Order stock in a timely and efficient manner
* Have good knowledge of food safety and hygiene standards including food handling, preparation, serve and storage in line with EHO guidelines
Where you’ll work
Sky Park Farm
West Harting
Petersfield
GU31 5PT
Training
An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.
College or training organisation
HAVANT AND SOUTH DOWNS COLLEGE
Your training course
Chef de partie (level 3)
Equal to A level
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
Chef de Partie Level 3 Apprenticeship Standard:
* The training will involve one day per week at South Downs Campus of HSDC, College Road, Waterlooville PO7 8AA in the training kitchens over an 18 month period, as well as having tasks to do in the workplace with our work based trainer.=
Requirements
Essential qualifications
Other in:
* Catering/Commis Chef (grade Pass)
Desirable qualifications
GCSE in:
* English (grade 4/C)
* Maths (grade 4/C)
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
* Team working
Other requirements
This site is remote so own transport is essential.