Chef De Partie

Competitive salary
United Kingdom

Job Reference: ART-hRG1FZBK0Vq

Who are we?

ART Providers Skill Centre (ART) is a UK based organization that is committed to provide you with the right skills, learning and career opportunities in your chosen apprenticeship course programme. We exist to produce top quality apprentices and support employers in bridging them to the right apprentice such as yourself.

We are now offering a Chef De Partie course programme in Level 3. Inquire now!

What will you learn in this course?

Apprentices on the Chef De Partie will be trained to prepare, cook and finish complex dishes while overseeing a section of the kitchen, which could be the pastry, larder, butchery, fish, sauce or vegetable section of the kitchen. 


A chef de partie will oversee and supervise team members with receiving, storing, preparing, cooking and finishing of a range of food items to support the kitchen in providing the culinary offer. You will also contribute and help the sous chef and head chef to review and refresh new dishes and menus. Chef de parties are responsible for ensuring their team and themselves maintain high standards of personal, and food hygiene and oversee the receiving and correct storage of deliveries. They oversee and monitor the quality and safety of food, whilst maximising yield and quality ensuring that waste is minimised. By meeting the required operational standards, chef de parties will deliver the customer experience, leading to desired revenue and profit margins thereby increasing business performance and competitiveness within the market. In their daily work, an employee in this occupation interacts with a team (brigade) of chefs, the wider team including front of house staff, suppliers and customers. A chef de partie will organise a small team to produce, cook and finish a range of food items. 


Previous accomplishments are meticulously deliberated from the start to ensure time on the programme is maximized. Our approach is strong Information, Advice and Guidance (IAG) to guarantee that each Apprentice understands the context of their learning, the assessment methodology and that their future career advancement is carefully mapped into their journey.


Knowledge you’ll gain:

  • How industry and food trends, customer preferences, seasonality, provenance, and global environmental factors influence the development of dishes and menus
  • How technology supports the development and production of complex dishes and menu items in the kitchen environment
  • The principles of advanced food preparation and cooking; traditional and modern cuisine; taste; allergens; diet and nutrition to produce complex dishes and menu items that meet business and customer requirements
  • How traditional, classical, and modern skills and techniques, culinary science, and contemporary styles affect the advanced preparation, cooking, and finishing methods of the complex dishes and menu items
  • Problem-solving techniques when maintaining standards whilst working in a challenging, time-bound environment
  • The food safety practices and procedures to ensure the safe preparation and cooking of food
  • What to look for in ingredients and how to handle and store them to maintain quality, in line with food safety legislation
  • How to brief, coach, and motivate others positively to deliver quality dishes and menu items
  • How to work with people from a wide range of backgrounds and cultures and recognize how local demographics may impact the product range of the business
  • How the business strategy, customer profile, culture, and constraints influence the development of creative, profitable, and competitive menus
  • The principles of profit and loss, and recognize how to support the overall financial performance of the business through operating efficiently to reduce wastage and deliver profit margins
  • The relevant legislation regulations and responsibilities pertinent to this occupation
  • The principles of risk assessment and how to identify, plan for and minimize risks to the service and operation



Apprentices without level 2 English and maths will need to achieve this level prior to taking the End-Point Assessment. For those with an education, health, and care plan or a legacy statement, the apprenticeship’s English and maths minimum requirement is Entry Level 3. A British Sign Language (BSL) qualification is an alternative to the English qualification for those whose primary language is BSL.



  • Review and refresh menus and dishes in line with business requirements and influencing factors
  • 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 maximizing yield and minimizing waste when producing quality dishes and menu items in line with business requirements
  • Prioritize tasks, direct others as appropriate, and ensure 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 are followed and recorded
  • Ensure ingredients are stored, prepared, cooked, and presented to deliver a quality product that is safe for the consumer
  • Work collaboratively across the team and with colleagues in other parts of the organization, 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
  • 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
  • Comply with legal requirements and inspire confidence by maintaining safety and security at all times
  • Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimize any risk to people and comply with legislation



  • Be solution-focused to achieve the required outcome
  • Support colleagues, customers, and the business
  • Promote efficient ways of working to the team
  • Remain calm under pressure to deliver the required outcomes
  • Be commercially aware in approach to all aspects of work
  • Advocate the importance of working safely and legally in the best interest of all people
  • Commit to and reflect on own and team professional development and learning
  • Promote a customer-centric culture

Once you have completed this Apprenticeship, you could progress on to the following: 

  • Senior Culinary Chef Higher Level Apprenticeship
  • Hospitality Manager Level 4


The benefits of this level 3 (Chef De Partie) Apprenticeship to employers include

This apprenticeship standard is set at level 3 and will allow you to gain technical knowledge and real practical experience, along with functional and personal skills required for your job and future career in the kitchen. 

Level: 3
Maximum funding: competitive

Course Length: 18 months ( End Point Assessment plus 4 months)

Learning method: Workplace (direct delivery)