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Level 3 Chef de Partie Apprenticeship - AG Hospitality Services
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About the Role
We are seeking an enthusiastic and motivated individual to join AG Hospitality Services. This is an exciting opportunity to develop professional cookery skills in a busy commercial kitchen, working alongside experienced chefs, preparing high-quality food, and gaining valuable hands-on experience in a supportive learning environment.
What You'll Do at Work
- Prepare, cook, and present food to company standards.
- Maintain consistency in food quality, presentation, and portion sizes.
- Organise and maintain an efficient mise en place before service.
- Ensure dishes are prepared and served within agreed timescales.
- Assist with menu development and daily specials.
- Manage a designated kitchen section efficiently.
- Maintain high standards of cleanliness, food safety, and organisation.
- Store, label, and rotate stock correctly using FIFO principles.
- Minimise food waste and support effective stock control.
- Report equipment faults and maintenance issues promptly.
- Work closely with kitchen and front of house teams to deliver excellent customer service.
- Support the training and development of Commis Chefs, Kitchen Assistants, and new team members.
- Assist with supervising the kitchen during service and lead the team in the absence of senior chefs (Junior Sous Chef responsibilities).
- Promote a positive, professional, and supportive working environment.
- Comply with Food Safety, HACCP, allergen, and Health & Safety regulations.
- Complete cleaning schedules and maintain company compliance standards.
- Assist with stock counts, ordering, and inventory management.
- Support the achievement of quality, waste, and labour targets.
- Carry out any other reasonable duties required to support the business.
Where You'll Work
142-146 Cricklewood Broadway
London
NW2 3ED
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Training Details
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 achieve 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
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Training Schedule
This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.
Desirable Qualifications
- GCSE in:
- English (grade A*-C/9-4 or Level 2 equivalent)
- Maths (grade A*-C/9-4 or Level 2 equivalent)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Other Requirements
- Pre-employment checks: Successful applicants will be subject to pre-employment checks, including an enhanced DBS check with adult barred list, right-to-work checks, and other recruitment checks in line with company policies.
Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).
Progression from this apprenticeship is expected to be into a Senior Culinary Chef role.
Contact Information
The contact for this apprenticeship is:
THE OPPORTUNITY PROVIDER LTD
The reference code for this apprenticeship is VAC2000046556.
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