Leading a specific area within a professional kitchen
Overview
Approved for delivery on the 07/04/2017, the chef de partie, Advanced apprenticeship standard provides a level 3, upon completion. This apprenticeship will typically take 18 months to complete, not including the End-Point Assessment Period.
What the course covers
The role of a Chef de partie is to run a specific area of a professional kitchen, such as sauces, fish or desserts, and be responsible for its efficiency, the quality of food produced and the time in which it takes to go out to customers.
You will commonly manage a small team of chefs, ensuring they maintain a clean workspace and adhere to food safety standards and industry legislation. Reporting to the senior chef, you will develop skills that will influence the team and maximise their performance, as you learn how to coach and motivate individuals, and provide constructive feedback where appropriate.
You will know how to produce a range of dishes and menu items, minimising waste and maximising yield whilst maintaining the highest of standards in both your own and your teams’ work. You will learn a variety of modern and classical cookery skills, using a wide range of meats, fish and vegetables to deliver innovative meals.
You will need to understand the principles of profit and loss, be proactive in developing the team and show commitment to improving dishes and the skills associated with creating them.
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Careers and jobs associated
- Chef de Partie
- Assistant Chef
- Kitchen Supervisor
If you would like to find out more about this apprenticeship standard, including possible duties of the role, skills and assessment method visit the Institute for Apprenticeships.
