Build advanced chef skills while working in a busy, supportive kitchen at The Wheatsheaf

This Level 3 Chef de Partie apprenticeship blends hands-on section work with HIT Training support, helping you progress across Country Village Inns in cooking and kitchen leadership.

What you'll do at work

• Prepare and cook menu items according to established recipes and standards.
• Assist in the meal preparation process, ensuring that all ingredients are fresh and properly stored.
• Maintain cleanliness and organisation of the kitchen, including workstations and equipment.
• Follow food safety guidelines to ensure the health and safety of all customers.
• Collaborate with other kitchen staff to ensure timely service during busy periods.
• Help with inventory management, including tracking supplies and placing orders as needed.
• Participate in training new kitchen staff as required.

Where you'll work

22 HIGH STREET
INGLETON
CARNFORTH
LA6 3AD

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

THE OPPORTUNITY PROVIDER LTD

Training course

Chef de partie (level 3)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

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