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LMP Group

Level 3 Chef de Partie Apprenticeship

Greater London
£16.6k/yr
Posted about 17 hours ago
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Level 3 Chef de Partie Apprenticeship - AG Hospitality Services

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.

Apprenticeship Overview:

  • Salary: £8.00 an hour, Automatic pay increase after one year on programme for 19+ year olds
  • Working Week: Monday - Sunday - shifts a week on a rota basis
  • Hours: 40 hours per week
  • Duration: 18 months
  • Level 3 Chef de Partie Apprenticeship standard qualification
  • Online training supported by our dedicated tutor
  • Location: 142-146 Cricklewood Broadway, London, NW2 3ED

Duties

  • 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.

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I’m in my final year doing Economics and I don’t know whether to apply for grad schemes now or do a masters first. What do you think?

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PwC·London, UK
£35,000/yr

Why you're a good match

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Your economics background and your summer at a regional bank line up with what PwC looks for on the consulting scheme. Applications close in four weeks.

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Why you're a good match

You’ve got the grades and the economics background, and your bank internship is exactly the experience this scheme looks for. Apply soon — deadlines close within the month.

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Experience fit

Your summer at the bank plus your econometrics coursework map directly to the day-one responsibilities on this scheme — client modelling, market briefings, and deal support.

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Qualifications:

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  • GCSEs in English and Maths at grades 4–9 (A*–C) desirable

Skills and Personal Qualities:

  • Previous experience working in a professional kitchen.
  • Ability to work effectively under pressure in a fast-paced environment.
  • Good knowledge of food safety and hygiene standards.
  • Strong organisational and time management skills.
  • Excellent teamwork and communication skills.
  • Flexible approach to working hours, including evenings, weekends and bank holidays.

What is the expected career progression after this apprenticeship?

Potential full-time employment for the right candidate upon successful completion of the apprenticeship.

Pre-employment checks

Please be aware that upon a successful offer of employment, the company completes digitalised right-to-work checks and DBS applications via an external provider - 'Matrix Screening'. The company also completes an internal online social media search, in line with Keeping Children Safe in Education guidance.

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Skills

Professional cookery
Food safety
Hygiene standards
Mise en place
Menu development
Stock control
FIFO principles
Customer service
Teamwork
Communication
Time management
Kitchen supervision
Inventory management
HACCP compliance
Allergen awareness

Location

Greater London, England, United Kingdom

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